Ⅱ型糖尿病と合併症を予防する甘味料

画像 date sugar(デーツ糖) や dark brown sugarsなどのある種の甘味料はⅡ型糖尿病と合併症を管理することに役立つかもしれない。
 多くの甘味料は抗酸化物質のかなりの量を含んでいた。いくつかのものはⅡ型糖尿病に関連した重要な酵素の作用を抑制する興味深い可能性を示した。
 date sugar や dark brown sugarsは、フェノール化合物と呼ばれる抗酸化物質を白砂糖よりずっと高濃度に含んでいる。フェノール化合物は、赤ワインと茶に含まれ心臓に良い植物成分である。
 ある種の甘味料が、α-グルコシダーゼ(小腸から砂糖の通路をコントロールすることによって、血糖レベルを調節する酵素)の活動を抑制する。糖尿病治療に使われるいくつかの薬の目標であるα-グルコシダーゼ抑制は食後の急速な血糖上昇を防止することに役立つ。
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Some Sweeteners Inhibit Enzyme Tied to Type 2 Diabetes
Antioxidants in date sugar, dark brown sugars help control blood pressure, heart disease
-- Robert Preidt
http://health.msn.com/health-topics/diabetes/articlepage.aspx?cp-documentid=100211834

Antioxidants in date sugar, dark brown sugars help control blood pressure, heart disease.

FRIDAY, July 25 (HealthDay News) -- Certain kinds of sweeteners -- such as date sugar and dark brown sugars -- may help manage type 2 diabetes and related complications, American and Brazilian researchers say.

"Depending on their origin and grade of refining, many sweeteners contained significant amounts of antioxidants, which have the potential to control diabetes-linked high blood pressure and heart disease," Kalidas Shetty, of the University of Massachusetts Amherst, said in a university new release. "Several types of sweeteners also showed an interesting potential to inhibit the action of a key enzyme related to type 2 diabetes, which is also the target of drugs used to treat this condition."

The researchers analyzed a wide variety of sweeteners and found that date sugar and dark brown sugars contained much higher levels of antioxidants called phenolic compounds than white sugar. Phenolic compounds are the same plant chemicals that give red wine and tea their heart-healthy benefits.

The researchers also found that certain sweeteners inhibit the activity of alpha-glucosidase, an enzyme that moderates blood glucose levels by controlling the passage of sugars from the small intestine.

"Diabetes is characterized by a rapid rise in blood glucose levels after meals. Inhibiting alpha-glucosidase, which is the target of several drugs used to treat diabetes, can help prevent this spike," Shetty said.

These findings were published recently in the Journal of Medicinal Food.

"Replacing sugars in processed foods and beverages with low-calorie and noncaloric sweeteners is one long-term strategy for type 2 diabetes," Shetty said. "But these results indicate that a strategic choice of dietary sweeteners, especially less refined sugars close to the original nature of the ingredients found in whole plants, also has potential in managing type 2 diabetes and related complications. This provides a strong rationale for further animal and clinical studies for better diet design."

More information

The U.S. National Diabetes Information Clearinghouse has more about type 2 diabetes.
content by:
Healthday
SOURCE: University of Massachusetts Amherst, news release, July 2008

Copyright © 2008 ScoutNews, LLC. All rights reserved.

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Antidiabetes and Antihypertension Potential of Commonly Consumed Carbohydrate Sweeteners Using In Vitro Models
Lena Galvez Ranilla, Young-In Kwon, Maria Ines Genovese, Franco Maria Lajolo, Kalidas Shetty. Journal of Medicinal Food. June 1, 2008, 11(2): 337-348. doi:10.1089/jmf.2007.689.

画像Lena Galvez Ranilla
Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, São Paulo, Brazil
Young-In Kwon
Department of Food Science, University of Massachusetts, Amherst, Massachusetts
Maria Ines Genovese
Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, São Paulo, Brazil
Franco Maria Lajolo
Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, São Paulo, Brazil
Kalidas Shetty
Department of Food Science, University of Massachusetts, Amherst, Massachusetts

ABSTRACT

Commonly consumed carbohydrate sweeteners derived from sugar cane, palm, and corn (syrups) were investigated to determine their potential to inhibit key enzymes relevant to Type 2 diabetes and hypertension based on the total phenolic content and antioxidant activity using in vitro models. Among sugar cane derivatives, brown sugars showed higher antidiabetes potential than white sugars; nevertheless, no angiotensin I-converting enzyme (ACE) inhibition was detected in both sugar classes. Brown sugar from Peru and Mauritius (dark muscovado) had the highest total phenolic content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, which correlated with a moderate inhibition of yeast α-glucosidase without showing a significant effect on porcine pancreatic α-amylase activity. In addition, chlorogenic acid quantified by high-performance liquid chromatography was detected in these sugars (128 ± 6 and 144 ± 2 μg/g of sample weight, respectively). Date sugar exhibited high α-glucosidase, α-amylase, and ACE inhibitory activities that correlated with high total phenolic content and antioxidant activity. Neither phenolic compounds or antioxidant activity was detected in corn syrups, indicating that nonphenolic factors may be involved in their significant ability to inhibit α-glucosidase, α-amylase, and ACE. This study provides a strong biochemical rationale for further in vivo studies and useful information to make better dietary sweetener choices for Type 2 diabetes and hypertension management.

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