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EVALUATION OF RED CURRANTS ( RIBES RUBRUM L.), BLACK CURRANTS ( RIBES NIGRUM L.), RED AND GREEN GOOSEBERRIES ( RIBES UVA‐CRISPA ) FOR POTENTIAL MANAGEMENT OF TYPE 2 DIABETES AND HYPERTENSION USING IN VITRO MODELS
Author(s) -
DA SILVA PINTO MARCIA,
KWON YOUNGIN,
APOSTOLIDIS EMMANOUIL,
LAJOLO FRANCO MARIA,
GENOVESE MARIA INÉS,
SHETTY KALIDAS
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.1745-4514.2009.00305.x
Subject(s) - ribes , chlorogenic acid , quercetin , dpph , chemistry , antioxidant , botany , food science , horticulture , biology , biochemistry
Red currants ( Ribes rubrum L.), black currants ( Ribes nigrum L.), red and green gooseberries ( Ribes uva‐crispa ) were evaluated for the total phenolics, antioxidant capacity based on 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging assay and functionality such as in vitro inhibition of α‐amylase, α‐glucosidase and angiotensin I‐converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension. The total phenolics content ranged from 3.2 (green gooseberries) to 13.5 (black currants) mg/g fruit fresh weight. No correlation was found between total phenolics and antioxidant activity. The major phenolic compounds were quercetin derivatives (black currants and green gooseberries) and chlorogenic acid (red currants and red gooseberries). Red currants had the highest α‐glucosidase, α‐amylase and ACE inhibitory activities. Therefore red currants could be good dietary sources with potential antidiabetes and antihypertension functionality to compliment overall dietary management of early stages of type 2 diabetes.