Open AccessIn vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase
Author(s) -
Wu Tong,
Luo Jiaqiang,
Xu Baojun
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.243
Subject(s) - aldose reductase , chemistry , aldose reductase inhibitor , ic50 , antioxidant , glycoside hydrolase , in vitro , sorbitol , inhibitory postsynaptic potential , food science , traditional medicine , biochemistry , enzyme , biology , medicine , endocrinology
In vitro antidiabetic effect of fruits and vegetables with reports as folk remedies were investigated. The antidiabetic effects were evaluated by comparing the inhibitory properties of α ‐glycosidase, aldose reductase, and antioxidant activity. The results indicated that lychee extract exhibited the best dose‐dependent inhibitory activity against α ‐glycosidase with IC 50 of 10.4 mg/mL, and lemon peel extract exhibited aldose reductase inhibitory potential with IC 50 value at 3.63 mg/mL. Besides, the result also showed that the inhibitory effects of blueberry and plum against α ‐glycosidase were strong among the fruits samples. Bitter gourd and eggplant demonstrated significant inhibitory potential against aldose reductase, with IC 50 values at 8.55 mg/mL and 8.06 mg/mL, respectively. The result from correlation analysis part showed that the antioxidant activities of selected fruits and vegetables were found related to their health beneficial effects, as there was positive correlations between total flavonoids content ( TFC ) and aldose reductase inhibitory activity ( r 2 = 0.556).