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HEALTH BENEFITS OF APPLE PHENOLICS FROM POSTHARVEST STAGES FOR POTENTIAL TYPE 2 DIABETES MANAGEMENT USING IN VITRO MODELS
Author(s) -
ADYANTHAYA I.,
KWON Y.I.,
APOSTOLIDIS E.,
SHETTY K.
Publication year - 2010
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.1745-4514.2009.00257.x
Subject(s) - postharvest , antioxidant , food science , glycemic index , ingredient , glycemic , type 2 diabetes , health benefits , biology , diabetes mellitus , microbiology and biotechnology , horticulture , medicine , traditional medicine , biochemistry , insulin , endocrinology
ABSTRACT An increasing number of studies indicate that regular intake of fruits and vegetables have clear links to reduced risk of chronic diseases like diabetes and cardiovascular disease. The beneficial effects in many cases have been attributed to the phenolic and antioxidant content of the fruits and vegetables. Apples are a major source of fiber and contain good dietary phenolics with antioxidant function. Previous epidemiological studies have indicated that intake of apples reduces the risk of developing type 2 diabetes. Our studies indicate that this reduced risk is potentially because of the modulation of postprandial glucose increase by phenolics present in apples via inhibition of α ‐glucosidase. Phenolic content was evaluated during 3 months of postharvest storage of four varieties of apples and results indicated positive linkage to enhanced postharvest preservation and α ‐glucosidase inhibition. These in vitro results along with existing epidemiological studies provide strong biochemical rationale for further animal or human clinical studies.PRACTICAL APPLICATIONS The understanding of phenolic‐linked antioxidant enzyme responses during postharvest storage of apples has implications for using the same phenolic functional ingredients toward health benefits such as α‐glucosidase inhibition linked to glycemic index control associated with type 2 diabetes. Therefore strategies to understand phenolic‐linked postharvest preservation and natural treatments to extend this preservation in selected varieties, such as McIntosh and Cortland in this study, can be basis for food ingredient design for health benefits. These strategies can then be extended to prolong postharvest preservation and enhance phenolic linked human health benefits of a wide variety of fruits and vegetables.