Antioxidant activity and α-amylase and α-glucosidase inhibitory activity of a fermented tannic acid product: Trigalloylglucose

This study revealed the antioxidant and enzyme inhibitory potential of TGG isolated from a fermented extract of tannic acid. TGG may therefore serve as an antioxidant and antidiabetic ingredient in functional or medical foods.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research