Starch hydrolase inhibitors from edible plants

Hongyu Wang; Tingting Liu; Dejian Huang

doi:10.1016/B978-0-12-416555-7.00003-5

Starch hydrolase inhibitors from edible plants

Adv Food Nutr Res. 2013:70:103-36. doi: 10.1016/B978-0-12-416555-7.00003-5.

Authors

Hongyu Wang¹, Tingting Liu, Dejian Huang

Affiliation

¹ Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Republic of Singapore.

PMID: 23722095
DOI: 10.1016/B978-0-12-416555-7.00003-5

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 α-glucosidase and α-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 α-glucosidase and α-amylase inhibitors from edible plants are described along with their chemical structures. Their inhibition mechanisms, the type of each glucosidase 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.

Publication types

Review

MeSH terms

Amylases / antagonists & inhibitors*
Enzyme Inhibitors / isolation & purification*
Enzyme Inhibitors / pharmacology
Food
Glycemic Index
Glycoside Hydrolase Inhibitors*
Plants, Edible / chemistry*

Substances

Enzyme Inhibitors
Glycoside Hydrolase Inhibitors
Amylases