Potential of select yogurts for diabetes and hypertension management
2006
APOSTOLIDIS, E. | KWON, Y.-I. | SHETTY, K.
Select brands of dairy and soy yogurt, enriched with strawberry, blueberry and peach, were screened for total phenolic content, antioxidant activity and inhibition of α-glucosidase, pancreatic α-amylase inhibition and the angiotensin converting enzyme-I (ACE-I). Blueberry yogurt had the highest phenolic content in all selected brands (A, 104 μg/mL; B, 91 μg/mL; C, 105 μg/mL; D, 79 μg/mL). Blueberry yogurt also had the highest activity in terms of 1,1-diphenyl-2-picrylhydrazyl scavenging activity (A, 93%; B, 82%; C, 93%; D, 80%) and α-glucosidase inhibition (A, 58%; B, 78%; C, 90%; D, 83%), which correlated to phenolic content. The α-amylase inhibitory activity was not correlated to any specific type of yogurt, whether it was plain, soy based or fruit enriched. α-Amylase inhibition ranged from 48 to 69% in brands that were plain or soy based and/or fruit enriched. However, with ACE-I inhibition, the highest activity was found in soy-based and fruit-enriched yogurts.
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