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Amylase inhibitors are also known as starch blockers because they contain substances that prevent dietary starches from being absorbed by the body.

# Nonproteinaceous inhibitors- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and ~~there- fore~~ bind to a-amylase catalytic sites.

# Nonproteinaceous inhibitors- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and therefore bind to a-amylase catalytic sites.

# Cereal-type a-amylase inhibitors-

# Cereal-type a-amylase inhibitors- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal flour.

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 Amylase inhibitors are also known as starch blockers because they contain substances that prevent dietary starches from being absorbed by the body.
-# Nonproteinaceous inhibitors- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and there- fore bind to a-amylase catalytic sites.
+# Nonproteinaceous inhibitors- The class of nonproteinaceous inhibitors contains diverse types of organic compounds such as acarbose, isoacarbose, acarviosine-glucose, hibiscus acid and the cyclodextrins. The two hibiscus acid forms, purified from Roselle tea (Hibiscus sabdariffa), the acarviosine-glucose, the isoacarbose and a-, b- and c-cyclodextrins are highly active against porcine and human pancreatic a-amylase. The inhibitory activity of these compounds against a-amylases is due in part to their cyclic structures, which resemble a-amylase substrates and therefore bind to a-amylase catalytic sites.
-# Cereal-type a-amylase inhibitors-
+# Cereal-type a-amylase inhibitors- a-Amylase inhibitors of the cereal family are composed of 120-160 amino-acid residues forming five disulfide bonds. These inhibitors are also known as sensitizing agents in humans upon repeated exposure, causing allergy, dermatitis and baker's asthma associated with cereal  flour.