Black garlic melanoidins inhibits in vitro α-amylase and α-glucosidase activity: The role of high molecular weight fluorescent compounds.

High molecular weight fluorescent component of black garlic MLDs played a crucial role in the inhibitory activities of α-amylase and α-glucosidase, and the inhibitory ability was positively correlated with concentration. Black garlic MLDs had the potential to block postprandial glucose rise. This article is protected by copyright. All rights reserved.