ArticleFoods (Basel, Switzerland)2026
Molecular Basis for the Divergent Inhibition of α-Amylase and α-Glucosidase by Phenolic Acids: The Critical Role of Hydroxyl Substitution.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Ethnopharmacological insights into type 2 diabetes management by traditional Moroccan herbal teas: HPLC-MS characterization of phenolic compounds and their related antioxidant and enzyme inhibitory activities.BMC complementary medicine and therapies · 2026Article
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9 authors.
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Abstract
The global rise in metabolic disorders demands novel interventions targeting starch digestion. This study investigated two dietary phenolic acids (caffeic acid (CA) and p-hydroxycinnamic acid (p-HA)) as inhibitors of α-amylase and α-glucosidase through integrated experimental and computational approaches. Molecular docking showed distinct binding modes, and CA formed stable hydrogen bonds with catalytic residues of α-glucosidase, while p-HA interacted mainly with α-amylase via hydrophobic contacts. Enzyme kinetics revealed concentration-dependent mixed-type inhibition, with CA being more potent against α-glucosidase and p-HA against α-amylase. Spectroscopic analysis indicated both acids induced structural changes in the enzymes, with CA causing greater α-helix reduction (Δ7.03% vs. Δ2.10%) by altering the tryptophan microenvironment. Moreover, both compounds significantly suppress glucose absorption in the proximal small intestine in an ex vivo everted gut sac model, with p-HA exhibiting exceptional efficacy in the duodenum. These findings clarify structure-activity relationships and support the potential use of CA and p-HA as local intestinal agents for modulating carbohydrate absorption.
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