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POTENTIAL OF SELECT YOGURTS FOR DIABETES AND HYPERTENSION MANAGEMENT
Author(s) -
APOSTOLIDIS E.,
KWON Y.I.,
SHETTY K.
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00091.x
Subject(s) - food science , chemistry , amylase , antioxidant , antioxidant capacity , soy milk , angiotensin converting enzyme , enzyme , biochemistry , biology , blood pressure , endocrinology
Select brands of dairy and soy yogurt, enriched with strawberry, blueberry and peach, were screened for total phenolic content, antioxidant activity and inhibition of α‐glucosidase, pancreatic α‐amylase inhibition and the angiotensin converting enzyme‐I (ACE‐I). Blueberry yogurt had the highest phenolic content in all selected brands (A, 104 µg/mL; B, 91 µg/mL; C, 105 µg/mL; D, 79 µg/mL). Blueberry yogurt also had the highest activity in terms of 1,1‐diphenyl‐2‐picrylhydrazyl scavenging activity (A, 93%; B, 82%; C, 93%; D, 80%) and α−glucosidase inhibition (A, 58%; B, 78%; C, 90%; D, 83%), which correlated to phenolic content. The α−amylase inhibitory activity was not correlated to any specific type of yogurt, whether it was plain, soy based or fruit enriched. α‐Amylase inhibition ranged from 48 to 69% in brands that were plain or soy based and/or fruit enriched. However, with ACE‐I inhibition, the highest activity was found in soy‐based and fruit‐enriched yogurts.