Biology Reference
In-Depth Information
CHAPTER THREE
Starch Hydrolase Inhibitors
from Edible Plants
*
Food Science and Technology Programme, Department of Chemistry, National University of Singapore,
Singapore, Republic of Singapore
†
National University of Singapore (Suzhou) Research Institute, Jiangsu, People's Republic of China
1
Corresponding author: e-mail address: chmhdj@nus.edu.sg
Contents
1.
Introduction
104
2.
a
-Glucosidase Inhibitors from Botanical Sources
112
2.1
Glycomimetics
112
2.2
Polyphenols
112
2.3
Terpenoids
117
2.4
Chalcones
119
2.5
Polyacetylenes
120
2.6
Stilbenes
121
3.
Amylase Inhibitors
122
4.
Low GI Foods Containing Starch Hydrolase Inhibitors
125
4.1
Encapsulation technology for delivering starch hydrolase inhibitors
125
4.2
Low GI starchy foods containing starch hydrolase inhibitors
127
5.
Conclusions and Future Outlook
130
References
131
Abstract
Type 2 diabetes is a chronic disease with gradual deterioration in glucose metabolism,
which causes multiple systemic complications. Postprandial hyperglycemia is a concern
in the management of type 2 diabetes. Of all the available antidiabetic therapeutic
methods, inhibition of
a
-glucosidase and
a
-amylase is postulated to be a preventive
treatment. Many natural products and herbal medicines have been recommended
as being beneficial for mitigation of postprandial hyperglycemia. In this review, recent
discoveries of
a
-glucosidase and
a
-amylase inhibitors from edible plants are described
along with their chemical structures. Their inhibition mechanisms, the type of each glu-
cosidase and amylase, and measurement methods for the inhibitory activity are also
given. Finally, recent progress on low glycemic index foods incorporated with plants
containing starch hydrolase inhibitors is summarized.
