Research
Micronutrients & recovery
In vitro digestion of jatobá-do-cerrado flour extracts significantly inhibits alpha-amylase and alpha-glycosidase activity, thereby reducing carbohydrate digestion.
This research suggests that jatobá flour contains phenolic compounds that survive digestion and can inhibit key digestive enzymes (amylase/glycosidase) in a lab setting. While promising for glucose management, this is an in vitro finding and does not confirm clinical efficacy in humans.
ModerateSupportsMEDIUM confidence
Os extratos fenólicos de jatobá após a digestão in vitro inibiram significativamente a atividade das enzimas α-amilase (76 e 91%) e α-glicosidase (53 e 77%).
Why this rating
The study is in vitro using cell cultures (Caco-2) and enzyme assays, not human clinical trials.
Source
Bioacessibilidade dos polifenóis do jatobá-do-cerrado (Hymenaea Stigonocarpa Mart.) e seus efeitos em genes relacionados à absorção de glicose em células Caco-2
C.P. Silva · 2018
mechanism_only
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