Literature summary extracted from

Barrett, A.; Ndou, T.; Hughey, C.A.; Straut, C.; Howell, A.; Dai, Z.; Kaletunc, G.
Inhibition of alpha-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes (2013), J. Agric. Food Chem., 61, 1477-1486.

Application

EC Number	Application	Comment	Organism
3.2.1.3	nutrition	tannins isolated from extracts of pomegranate, cranberry, grape, and cocoa inhibit the activity of glucoamylase and alpha-amylase in vitro. In general, larger and more complex tannins, such as those in pomegranate and cranberry, more effectively inhibit the enzymes than less polymerized cocoa tannins	Aspergillus niger

Inhibitors

EC Number	Inhibitors	Comment	Organism	Structure
3.2.1.3	additional information	tannins isolated from extracts of pomegranate, cranberry, grape, and cocoa inhibit the activity of glucoamylase and alpha-amylase in vitro. In general, larger and more complex tannins, such as those in pomegranate and cranberry, more effectively inhibit the enzymes than less polymerized cocoa tannins	Aspergillus niger

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.2.1.3	Aspergillus niger	-	-	-

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Release 2023.1 (January 2023)