ABSTRACT
Digestive enzymes with hydrolytic activity, such as α-amylase, ensure hydrolysis of starch as a high-molecular-weight food component. The regulation of the enzymatic activity of amylase makes it possible to control the level of hydrolysis and absorption of simple sugars from starch. This control is essential for the treatment of metabolic diseases like diabetes and obesity. The release of amylase inhibitors from plant material is of great practical importance for the development of functional foods intended for the treatment and prevention of diabetes. The present contribution describes the advances in the use of plants as a source of compounds with inhibitory activity of the enzyme α-amylase, including the own experiences in this area of research. 70
