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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Article de revue

Oligomeric proanthocyanidins are the active compounds in Abelmoschus esculentus Moench for its α-amylase and α-glucosidase inhibition activity  [2016]

Lu, Yuyun; Dejian Huang; Lixia Song; Manuela Franziska Demleitner; et al.

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We found that Abelmoschus esculentus Moench (okra, or lady's finger) exhibits significant α-amylase and α-glucosidase inhibitory activity. Assay-guided fractionation of the okra extracts resulted in identification of oligomeric proanthocyanidins in unripe okra seeds as the compounds responsible to the activity. High-performance liquid chromatography (HPLC) analysis using a diol column revealed oligomers are a dominant composition with higher degree (>20) of polymerisation appearing as one large peak in the chromatogram. Thiolysis treatment of the proanthocyanidins using methyl thioglycolate produced thioether derivatives of (epi)gallocatechins and (epi)catechins as major products. Based on the ratio of terminal and extension units, the mean degree of polymerisation was estimated to be 21.97. B-type gallocatechin oligomers up to pentadecamer could be detected using matrix-assisted laser desorption/ionisation time of flight (MALDI-TOF) mass spectra.

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Information bibliographique

Langue:
English
Type:
Journal Article
Sur AGRIS depuis:
2017
Volume:
20
Page initiale:
463
Page finale:
471
Editeur:
Elsevier Ltd
Tous les titres:
" Oligomeric proanthocyanidins are the active compounds in Abelmoschus esculentus Moench for its α-amylase and α-glucosidase inhibition activity "

(Revue

Journal of functional foods

ISSN : 1756-4646