The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase.

Foods · 2024 · PMC11593981 · PMID 39594018

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extremely significantno p-value reported

Moreover, the treatment method had an extremely significant effect on the IC 50 α-amylase value in quinoa sample extract, the IC 50 α-amylase and IC 50 α-glucosidase value in quinoa digestive, and the content of polyphenols in quinoa digestive ( p < 0.01).

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