Young apple polyphenols postpone starch digestion in vitro and in vivo

• Main Authors: Dan Li, Lijun Sun, Yongli Yang, Zichao Wang, Xi Yang, Ting Zhao, Tian Gong, Li Zou, Yurong Guo
• Format: Article
• Language: English
• Published: Elsevier 2019-05-01
• Series: Journal of Functional Foods
• Subjects: Young apple polyphenols; α-amylase; α-glucosidase; Postprandial blood glucose; Insulin level
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464619301288

Type II diabetes is largely related with hyperglycemia that can be controlled through inhibition the activities of carbohydrate-hydrolyzing enzymes by dietary polyphenols. This study aims to explore the effects of young apple polyphenols (YAP) on starch digestion in vitro and in vivo by acute and 1-week intervention administrations using mice. It was found that YAP was able to inhibit the starch digestive enzymes including α-amylase and α-glucosidase, in which tannic acid and chlorogenic acid showed inhibition on α-amylase, and tannic acid and phlorizin showed inhibition on α-glucosidase. In addition, the levels of postprandial blood glucose and insulin were lowered by around 10% at a peak for the mice fed with combination of starch and YAP than that only fed with starch, which was observed for acute and 1-week administrations. Taken together, YAP may have potentials as a functional food in assisting prevention and alleviation of type II diabetes disease.