Antidiabetic potential: in vitro inhibition effects of some natural phenolic compounds on α‐glycosidase and α‐amylase enzymes. Issue 10 (19th July 2017)

• Record Type: Journal Article
• Authors: Taslimi, Parham; Gulçin, İlhami
• Is Part Of: Journal of biochemical and molecular toxicology. Volume 31:Issue 10(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-07-19
• Subjects: α‐amylase -- α‐glycosidase -- enzyme inhibition -- phenolic compounds; Biochemistry -- Periodicals; Molecular biology -- Periodicals; Toxicology -- Periodicals; 574
• DOI: 10.1002/jbt.21956
• Languages: English
• ISSNs: 1095-6670

Abstract

Abstract: α‐Glycosidase is a catalytic enzyme and it destroys the complex carbohydrates into simple absorbable sugar units. The natural phenolic compounds were tested for their antidiabetic properties as α‐glycosidase and α‐amylase inhibitors. The phenolic compounds investigated in this study have been used as antidiabetic common medicines. This paper aimed to consider their capability to inhibit α‐amylase and α‐glycosidase, two significant enzymes defined in serum glucose adjustment. These examination recorded impressive inhibition profiles with IC50 values in the range of 137.36–737.23 nM against α‐amylase and 29.01–157.96 nM against α‐glycosidase.