Potential of cranberry powder for management of hyperglycemia using in vitro models.

Journal of Medicinal Food
Marcia da Silva PintoKalidas Shetty

Abstract

Aqueous solutions of two different cranberry powders (CP and CP-SAB) were evaluated for organic acids, sugars, total phenolics, antioxidant activity based on the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolics content was 11 and 51 mg/g of sample dry weight for CP and CP-SAB, respectively. p-Coumaric acid and quercetin derivatives were the main phenolic compounds identified in the cranberry powders. CP-SAB had α-glucosidase inhibitory activity that increased with increased dose (1-5 mg/mL) from 60% to 100% inhibition. There was limited amount of α-amylase inhibitory activity that reached a maximum of 40% inhibition at 5 mg/mL treatment. Significant ACE inhibitory activity was detected for CP-SAB at 100 and 200 mg/mL sample concentrations. These in vitro results indicate the potential of cranberry powders as dietary supplement and food-based strategies for potential hyperglycemia management. This biochemical rationale provides the basis for further design of animal and clinical studies using s...Continue Reading

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Citations

Oct 8, 2013·Journal of Ethnopharmacology·Wen-Ting XiongXin Liu
Dec 20, 2013·Nutrition Research and Practice·Mi Joung KimHo-Kyung Kwak
Jan 19, 2018·Critical Reviews in Food Science and Nutrition·Daniela Mayumi Usuda Prado RochaRita de Cássia Gonçalves Alfenas

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