Figure 2.

Illustration showing that phenolics in food systems may interact with food matrix reducing the amount of free phenolics available to inhibit starch digesting enzymes. The left side shows that polyphenols may interact with food matrices thus lowering enzyme inhibition and increasing digestion of starch. In the right, we postulate that in liquid foods or isolated starch, there is less interaction of polyphenols with food matrices hence more polyphenols are free to interact with enzymes leading to reduced digestion of starch.