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provided they can remain effective in vivo and do not compromise sensory
attributes of the foods.
2.2.2 Flavonoids ( Fig. 3.2 )
Tea drink is often suggested to be beneficial for blood glucose control,
yet there is no evidence at molecular level of such effect. Tea catechins
might be an inhibitor for starch hydrolases. Indeed, epicatechin gallate,
epigallocatechin gallate, and gallocatechin gallate were shown to be yeast
a -glucosidase inhibitor with IC 50 values of 7.9, 7.6, and 3.2 m M, respectively,
measured by pNPG assay ( Yilmazer-Musa, Griffith, Michels, Schneider, &
Frei, 2012 ). In contrast, the nongallated catechins, namely catechin, epi-
catechin, and epigallocatechin, were found to be weak and incomplete inhib-
itors. The presence of a galloyl group esterified to the 3-position of the C-ring
seems to be critical for a -glucosidase inhibition activity.
Figure 3.2 Chemical structures for flavonoids, compounds 1-14.
 
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