INHIBITORY POTENTIAL OF WINE AND TEA AGAINST Α-Amylase AND Α-Glucosidase FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

Abstract

PRACTICAL APPLICATIONSIn this study anti-diabetic-relevant potential of wines and teas were confirmed in four types of red and white wines as well as four types of commonly available teas using in vitro enzyme assays for alpha-glucosidase and alpha-1 Corresponding

<i>In vitro</l> study on the hypoglycemic potential of <i>Nicotiana tabacum</i> leaf extracts

“…This pointed to the fact that aqueous extract of N. tabacum is a mild inhibitor of α-amylase. This is in conformity with earlier reports that mild inhibitors of α -amylase are desired to be used as antidiabetic agents because excessive pancreatic α-amylase inhibition results in the abnormal bacterial fermentation of undigested carbohydrates in the colon leading to gastrointes -tinal side effects (Kwon et al, 2008b). The non-compete -tive inhibition displayed by the aqueous extract of N. tabacum towards α-amylase implies that the active components in the extract binds to a site other than the active site of the enzyme and combines with either free enzyme or the enzyme-substrate complex, possibly interfering with the action of both (Mayur et al, 2010;Kazeem et al, 2013b).…”

“…Phytochemicals are secondary metabolites of plants origin and are important in providing potential antioxidant benefits for managing oxidative stress-related chro -nic diseases such as diabetes and cardiovascular diseases (Kwon et al, 2008b). The inhibitory potential of the extracts of N. tabacum against the activities of α-amylase and α-glucosidase may be due to the presence of phytochemicals such as tannins, saponins and flavonoids.…”

Olax subscorpioidea Oliv. Leaf Alleviates Postprandial Hyperglycaemia by Inhibition of α-amylase and α-glucosidase

“…The hexane extract also displayed the most potent inhibition of α-glucosidase with an IC 50 which is about six-folds lesser than the standard drug acarbose. This is in conformity with previous reports that antidiabetic agents from plants are strong inhibitors of α-glucosidase (Kwon et al, 2008). This implies that hexane extract of O. subscorpioidea leaf offer better pharmacological effect than the common synthetic drugs.…”

“…The highest percentage inhibition of the α-amylase by the hexane extract culminated in its low IC 50 value which implies that it is the most potent inhibitor of the enzyme out of the three extracts and acarbose (Kazeem et al, 2014). However, it is undesirable of an antidiabetic agent to be a strong inhibitor of α-amylase so as to prevent some of the drawbacks of synthetic drugs which might be due to excessive inhibition of the enzyme (Kwon et al, 2008). The hexane extract also displayed the most potent inhibition of α-glucosidase with an IC 50 which is about six-folds lesser than the standard drug acarbose.…”

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

“…The lower the GI, slower the rate of carbohydrate absorption and the lower the postprandial glucose level (Brand et al., 1991). Persistent rise in blood glucose level can cause cellular damage, and this has been interrelated with pathogenesis of many diseases (Kwon, Apostolidis, & Shetty, 2008; Sunyer, 2002). Hence, there is scientific interest in the various roles play by low GI foods in controlling chronic diseases.…”