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Enzyme Research
Volume 2017, Article ID 5724902, 12 pages
https://doi.org/10.1155/2017/5724902
Research Article

Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions

1Postgraduate Program of Food Science, University of Maringá, Avenida Colombo 5790, 87020900 Maringá, PR, Brazil
2Department of Biochemistry, University of Maringá, Maringá, PR, Brazil
3Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil

Correspondence should be addressed to Rosane Marina Peralta; moc.liamg@atlarepmenasor

Received 23 January 2017; Revised 24 March 2017; Accepted 29 March 2017; Published 14 May 2017

Academic Editor: Sunney I. Chan

Copyright © 2017 Camila Gabriel Kato et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Camila Gabriel Kato, Geferson de Almeida Gonçalves, Rosely Aparecida Peralta, et al., “Inhibition of α-Amylases by Condensed and Hydrolysable Tannins: Focus on Kinetics and Hypoglycemic Actions,” Enzyme Research, vol. 2017, Article ID 5724902, 12 pages, 2017. https://doi.org/10.1155/2017/5724902.