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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Lactucaxanthin – a potential anti-diabetic carotenoid from lettuce (Lactuca sativa) inhibits α-amylase and α-glucosidase activity in vitro and in diabetic rats

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Corresponding authors
a
Department of Molecular Nutrition; CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
b
Department of Biochemistry; CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
E-mail: baskaranv@cftri.res.in
Fax: +91-821-2517233
Tel: +91 -821-2514876
c
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru 570 020, India
Food Funct., 2017,8, 1124-1131

DOI: 10.1039/C6FO01655C
Received 11 Nov 2016, Accepted 21 Jan 2017
First published online 25 Jan 2017
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