Articles
Potential antidiabetic activity of naturally occurring compounds by enzyme α-glucosidase inhibition
Article number
1106_26
Pages
169 – 174
Language
English
Abstract
Fourteen naturally occurring compounds and two derivatives of naturally occurring compounds were tested for inhibitory activity with the enzyme α-glucosidase.
These compounds included anthocyanins, thiol derivatives, and cinnamic acid.
Acarbose was used as the standard.
Rutin and tannic acid displayed the highest inhibitory effect (almost 90%), whereas thiols had a neglected effect.
Compared to acarbose, rutin and tannic inhibitory effects were 1.6% higher.
Concerning anthocyanins, pelargodin had a comparable effect as acarbose and the other anthocyanins tested displayed a less effect.
More generally, the ortho-diphenolic structures as aglycones or free forms, such as cyanidin, caffeic acid and quercetin, were less active certainly due to their high oxidability in the test solutions.
The glycosylation confer a better stability to the polyphenol, found in rutin, and contribute to a better effect.
These compounds included anthocyanins, thiol derivatives, and cinnamic acid.
Acarbose was used as the standard.
Rutin and tannic acid displayed the highest inhibitory effect (almost 90%), whereas thiols had a neglected effect.
Compared to acarbose, rutin and tannic inhibitory effects were 1.6% higher.
Concerning anthocyanins, pelargodin had a comparable effect as acarbose and the other anthocyanins tested displayed a less effect.
More generally, the ortho-diphenolic structures as aglycones or free forms, such as cyanidin, caffeic acid and quercetin, were less active certainly due to their high oxidability in the test solutions.
The glycosylation confer a better stability to the polyphenol, found in rutin, and contribute to a better effect.
Authors
S. Islam
Keywords
natural compounds, antidiabetic, inhibition, anthocyanins, polyphenols, thiols
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