Anti-hyperglycemic Potential of Natural Products

T. Matsui; I. A. Ogunwande; K. J.M. Abesundara; K. Matsumoto

doi:10.2174/138955706776073484

ISSN: 1389-5575
E-ISSN: 1875-5607

Anti-hyperglycemic Potential of Natural Products
Authors: T. Matsui¹, I. A. Ogunwande², K. J.M. Abesundara³ and K. Matsumoto⁴
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¹ Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan. ² Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan. ³ Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan. ⁴ Division of Food Biotechnology, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School of Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan.
Source: Mini Reviews in Medicinal Chemistry, Volume 6, Issue 3, Mar 2006, p. 349 - 356
DOI: https://doi.org/10.2174/138955706776073484
- Available online: 01 Mar 2006

Abstract

In order to evaluate the anti-hyperglycemic effect of natural compounds via the inhibition of α- glucosidase (AGH), the potential inhibitory effect of anthocyanins, caffeic acid analogs, and caffeoylquinic acid analogs have been reviewed. A new AGH assay system to mimic the membrane-bound AGH at the small intestine was proposed and evaluated.

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2006-03-01

2025-07-26

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Article Type: Research Article

Keyword(s): anti-hyperglycemic effect; Diabetes; maltase inhibition; α-glucosidase

Anti-hyperglycemic Potential of Natural Products

Abstract

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