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Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods pp 483–507Cite as

Biochemical, Nutritional and Toxicological Aspects of Alpha-Amylase Inhibitors from Plant Foods

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 199))

Abstract

This paper is a critical review of the available data on plant protein inhibitors active either on animal or endogenous plant alpha-amylases. The First Section is a review of available data on molecular properties of the purified inhibitors from cereals, legumes, colocasia and yam. The Second Section deals with properties of amylase-inhibitor complexes and parameters controlling the interaction between amylases and inhibitors. The Third Section discusses possible roles of these inhibitors in the plant, whereas Section Four focusses on nutritional and toxicological significance of amylase inhibitors for human beings and other mammals. Lastly Section Five examines some applications in medicine of alpha-amylase inhibitors from plants.

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Authors and Affiliations

  1. Department of Organic and Biological Chemistry, Naples University, Naples, Italy

    Vincenzo Buonocore

  2. Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore di Sanità, Rome, Italy

    Vittorio Silano

Authors
  1. Vincenzo Buonocore
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  2. Vittorio Silano
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Editors and Affiliations

  1. U.S. Department of Agriculture, Berkeley, California, USA

    Mendel Friedman

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© 1986 Plenum Press, New York

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Buonocore, V., Silano, V. (1986). Biochemical, Nutritional and Toxicological Aspects of Alpha-Amylase Inhibitors from Plant Foods. In: Friedman, M. (eds) Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods. Advances in Experimental Medicine and Biology, vol 199. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-0022-0_28

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  • DOI: https://doi.org/10.1007/978-1-4757-0022-0_28

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-0024-4

  • Online ISBN: 978-1-4757-0022-0

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