Isolation and identification of terpenoids from chicory roots and their inhibitory activities against yeast α-glucosidase

• Published in: European food research & technology Vol. 243; no. 6; pp. 1009 - 1017
• Main Authors: Fan, Hang, Chen, Jian, Lv, Han, Ao, Xiancan, Wu, Yuexian, Ren, Bingru, Li, Weilin
• Format: Journal Article
• Language: English; German
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.06.2017
• Subjects: Agriculture; Analytical Chemistry; Asteraceae; Biotechnology; Chemistry; Chemistry and Materials Science; Cichorium intybus; Food Science; Forestry; Original Paper; Chicory; Sesquiterpene; L. var; α-Glucosidase inhibition; L.

Chicory ( Cichorium intybus L.var. sativum L., Asteraceae) is a multipurpose plant cultivated as vegetable and coffee substitute in Europe and North America, also as folk medicine in China. The extracts from chicory roots showed significant effect on inhibition against α-glucosidase. By a bioassay-g...