Table 2 shows that after dephenolization the RDS content and eGI value of GTN increased while the RS content decreased indicating that polyphenols can to some extent slow down the digestion rate of st

Table 2 showed that after dephenolization, the RDS content and eGI value of GTN increased, while the RS content decreased, indicating that polyphenols could to some extent slow down the digestion rate of starch. This may have been because polyphenols could interact with starch to form complexes that lowered the digestion rate of starch; on the other hand, polyphenols could also bind with digestive enzyme molecules to inhibit the activity of a-amylase and amyloglucosidase, further reducing the hydrolysis rate of starch (Sun and Miao, 2019).