Effects of Fruit, Spices and Herbs on α Glucosidase Activity and Glycemic Index
スポンサーリンク
概要
- 論文の詳細を見る
The present study deals with the effects of 10 fruits, 27 spices and 14 herbs on α-glucosidase activities for the purpose of developing therapeutic diets for diabetes. The glycemic indices (GI) of fruits and spices were also examined. All fruits were found to inhibit α-glucosidase. Apple and pineapple reduced GI to less than 100 on average, though no statistical siginificances were found. Fourteen raw and 14 cooked spices inhibited α-glucosidase. Cooked spices generally exceeded raw spices in inhibitory effects, and 4 herbs were found to inhibit α-glucosidase. No significant correlation was found between GIs and α-glucosidase-inihibiting ability of fruits. Of the cooked spices, mustard paste and nutmeg reduced GI among the subjects on average though no statistical siginificances were found. Unlike fruits, no significant correlations between GI and inhibiting ability in spices were observed.
- 社団法人 日本食品科学工学会の論文
- 2005-02-01
著者
-
MIURA Masayo
Kagawa Nutritional college
-
GOMYO Toshiharu
Kagawa Nutritional college
-
Miura Masayo
Kagawa Nutrition University
-
Miura Masayo
Kagawa Nutrition College(joshi Eiyo Daigaku)
-
Gomyo Toshiharu
Kagawa Nutrition University
-
Gomyo Toshiharu
Kagawa Nutrition College(joshi Eiyo Daigaku)
-
NASU Ritsuko
Kagawa Nutrition University
-
NASU Ritsuko
Takasaki University of Health and Welfare
関連論文
- Kinetic Analysis of the Inhibition by Melanoidin of Trypsin
- Melanoidin as a Novel Trypsin Inhibitor
- Identification of Blue Pigment Formed in a D-Xylose-Glycine Reaction System
- Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
- Inhibiting Effect of Browned Processed Foods on Trypsin
- A Tentative Measurement of Brown Pigments in Various Processed Foods
- Kinetic Aspects of the Blue Pigment Formation in a Maillard Reaction between D-Xylose and Glycine(Food & Nutrition)
- Effects of Fruit, Spices and Herbs on α Glucosidase Activity and Glycemic Index
- Inhibitory Effect of Vegetables, Fruits and Herbs on α-Glucosidase in an Immobilized Enzyme Assay System
- Effect of Melanoidin on Cholesterol in Plasma, Liver and Feces in Rats Fed a High-cholesterol Diet(Food & Nutrition)
- Effects of Miso (Fermented Soybean Paste) Intake on Glycemic Index of Cooked Polished Rice : Intervention Tests on Larger Numbers of Subjects
- Evaluation of Herbal Foods on α-Glucosidase Activity and Glycemic Index
- Improvements in Seasonal Allergic Disease with Lactobacillus plantarum No. 14
- The Gastrointestinal Transit Tolerance of Lactobacillus plantarum Strain No. 14 Depended on the Carbon Source
- Thermogenesis by Lactobacillus plantarum No. 14 in Japanese Subjects