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논문 기본 정보

자료유형
학술저널
저자정보
Misook Kim (Dankook University) Eunji Kim (Dankook University) Han Sub Kwak (Dankook University) Yoonhwa Jeong (Dankook University)
저널정보
한국영양학회 Nutrition Research and Practice Nutrition Research and Practice Vol.8 No.5
발행연도
2014.10
수록면
602 - 606 (5page)

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초록· 키워드

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BACKGROUND/OBJECTIVES: We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement.
SUBJECTS/METHODS: Thirteen vegetables, nine cereals, three legumes and one seed were extracted with aqueous ethanol for 2 h at 60°C, and evaluated for their inhibitory effects against α-amylase and α-glucosidase and for total phenolic and flavonoid contents.
RESULTS: All ingredients inhibited α-amylase activity except cabbage. Strong inhibitory activity of α-amylase was observed in leek, black rice, angelica and barley compared with acarbose as a positive control. Stronger inhibition of α-glucosidase activity was found in small water dropwort, radish leaves, sorghum and cabbage than acarbose. All Saengshik ingredients suppressed α-glucosidase activity in the range of 0.3-60.5%. Most ingredients contained total phenols which were in the range of 1.2-229.4 mg gallic acid equivalent/g dried extract. But, total phenolic contents were not observed in carrot, pumpkin and radish. All ingredients contained flavonoid in the range of 11.6-380.7 mg catechin equivalent/g dried extract.
CONCLUSIONS: Our results demonstrate that Saengshik containing these ingredients would be an effective dietary supplement for diabetes.

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INTRODUCTION
MATERIAL AND METHODS
RESULTS
DISCUSSION
REFERENCES

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