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This review summarizes the discovery of GLP-1 and the development of GLP-1RAs, with a particular focus on their central mechanisms of action

Lentil and chickpea flours incorporated at 1050% into wheat bread increased protein and mineral levels but reduced loaf volume at higher substitution rates, with 10% chickpea flour offering the best balance between technological performance and sensory quality, while lentil flour contributed greater nutritional enhancement despite limited technological advantages (Bojansk et al., 2012)

Pharmacokinetic and metabolomic analyses of Mangiferin calcium salt in rat models of type 2 diabetes and non-alcoholic fatty liver disease

Neuro Endocrinol

Mehrpour O, et al

Planta 174 (1), 9093 (1988)