Structure-effect relationship of phenolic compounds on <i>α</i>-amylase inhibition studied by isothermal titration calorimetry.

3.4 Inhibitory effects of tea extracts on α -amylase activity A clear trend of increased inhibition with longer steeping times is illustrated in Fig. 8 , which was attributed to the increased phenolic content in extracts steeped for extended durations ( S8 ).

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