Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review

Abstract

The inhibition of the alpha-amylase and alpha-glucosidase activity facilitates the maintenance of circulating glucose levels by decreasing the rate of blood sugar absorption. Existing enzyme inhibitors such as acarbose, miglitol, and voglibose are used for inhibiting the activity of these enzymes, however, alternative solutions are required to avoid the side-effects of using these drugs. The current study aims to review recent evidence regarding the in vitro alpha-amylase and alpha-glucosidase inhibition activities of extracts derived from selected fruit, vegetables, and mushrooms. The mechanisms of action of the extracts involved in the inhibition of both enzymes are also presented and discussed. Compounds including flavonoids, phenolic acids, anthocyanins, saponins, carotenoids, terpenes, sugars, proteins, capsaicinoids, fatty acids, alkaloids have been shown to have alpha-amylase and alpha-glucosidase inhibition activities. Harvesting period, maturity stage, sample preparation, extraction technique, and solvent type are parameters that affect the alpha-amylase and alpha-glucosidase inhibition activities of the extracts.

Keywords

Diabetes; Antidiabetic activity; Natural compounds; Polyphenols; Proteins; Biological activity; Digestive enzymes

Published in

Food Chemistry
2021, volume: 338, article number: 128119
Publisher: ELSEVIER SCI LTD

SLU Authors

• Papoutsis, Konstantinos

  • University College Dublin

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.foodchem.2020.128119

Permanent link to this page (URI)

https://res.slu.se/id/publ/131918