Ascorbic acid-based inhibitors of α-amylases

A series of ascorbic acid and isoascorbic acid derivatives has been evaluated as inhibitors of malt, bacterial, fungal, pancreatic and salivary α-amylases using a simple and quick assay procedure. The results demonstrate that the enediol moiety of ascorbic acid is essential for α-amylase inhibition. Acylation of the primary and secondary alcohols, and the absolute configuration of the secondary alcohol, do not affect the potency of inhibition.