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Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes.
Int J Food Sci Nutr. 2011 May; 62(3):234-8.IJ

Abstract

Type 2 diabetes is a chronic metabolic disease, and the current treatment for type 2 diabetes targets oxidative stress and postprandial hyperglycemia via the inhibition of α-glucosidase and α-amylase, key enzymes linked to type 2 diabetes. In the present study, two varieties of sprouted and non-sprouted Bengal gram (white coated and brown coated) extracts were assayed for total phenolic content, DPPH radical scavenging activity, total antioxidative capability and the inhibition of α-glucosidase and α-amylase activity. Sprouting increased the total phenolic content in both the varieties of Bengal gram and exhibited significant DPPH radical scavenging activity and antioxidant capability compared with that of non-sprouted Bengal gram. Sprouting also increased the inhibitory potential of Bengal gram against α-glucosidase and α-amylase compared with the non-sprouted variety. The overall results suggest that increased antioxidant and inhibitory potential of sprouted Bengal gram against α-glucosidase and α-amylase makes them desirable for dietary management/prevention of diabetes. This finding also provides essential information for the development of sprouted Bengal gram-derived antidiabetic products.

Authors+Show Affiliations

Agroprocessing and Natural Products Division, National Institute for Interdisciplinary Science and Technology, CSIR, Trivandrum, Kerala, India.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21126210

Citation

Prathapan, A, et al. "Effect of Sprouting On Antioxidant and Inhibitory Potential of Two Varieties of Bengal Gram (Cicer Arietinum L.) Against Key Enzymes Linked to Type-2 Diabetes." International Journal of Food Sciences and Nutrition, vol. 62, no. 3, 2011, pp. 234-8.
Prathapan A, Fahad K, Thomas BK, et al. Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes. Int J Food Sci Nutr. 2011;62(3):234-8.
Prathapan, A., Fahad, K., Thomas, B. K., Philip, R. M., & Raghu, K. G. (2011). Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes. International Journal of Food Sciences and Nutrition, 62(3), 234-8. https://doi.org/10.3109/09637486.2010.529801
Prathapan A, et al. Effect of Sprouting On Antioxidant and Inhibitory Potential of Two Varieties of Bengal Gram (Cicer Arietinum L.) Against Key Enzymes Linked to Type-2 Diabetes. Int J Food Sci Nutr. 2011;62(3):234-8. PubMed PMID: 21126210.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes. AU - Prathapan,A, AU - Fahad,K, AU - Thomas,Bins K, AU - Philip,Riya Mariam, AU - Raghu,K G, Y1 - 2010/12/03/ PY - 2010/12/4/entrez PY - 2010/12/4/pubmed PY - 2011/11/5/medline SP - 234 EP - 8 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 3 N2 - Type 2 diabetes is a chronic metabolic disease, and the current treatment for type 2 diabetes targets oxidative stress and postprandial hyperglycemia via the inhibition of α-glucosidase and α-amylase, key enzymes linked to type 2 diabetes. In the present study, two varieties of sprouted and non-sprouted Bengal gram (white coated and brown coated) extracts were assayed for total phenolic content, DPPH radical scavenging activity, total antioxidative capability and the inhibition of α-glucosidase and α-amylase activity. Sprouting increased the total phenolic content in both the varieties of Bengal gram and exhibited significant DPPH radical scavenging activity and antioxidant capability compared with that of non-sprouted Bengal gram. Sprouting also increased the inhibitory potential of Bengal gram against α-glucosidase and α-amylase compared with the non-sprouted variety. The overall results suggest that increased antioxidant and inhibitory potential of sprouted Bengal gram against α-glucosidase and α-amylase makes them desirable for dietary management/prevention of diabetes. This finding also provides essential information for the development of sprouted Bengal gram-derived antidiabetic products. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/21126210/Effect_of_sprouting_on_antioxidant_and_inhibitory_potential_of_two_varieties_of_Bengal_gram__Cicer_arietinum_L___against_key_enzymes_linked_to_type_2_diabetes_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2010.529801 DB - PRIME DP - Unbound Medicine ER -