Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds.

ABSTRACT: Diabetes mellitus is a chronic disease that is becoming a serious global health problem. Diabetes has been considered to be one of the major risks of cataract and retinopathy. Synthetic and natural product inhibitors of carbohydrate degrading enzymes are able to reduce type 2 diabetes and its complications. For a long time, potatoes have been portrayed as unhealthy for diabetic patients by some nutritionist due to their high starch content. However, purple and red potato cultivars have received considerable attention from consumers because they have high levels of polyphenolic compounds that have potent antioxidant activities. In this study, we screened the total phenolics (TP) and total anthocyanins (TA) and analyzed the phenolic and anthocyanin compounds in selected potato cultivars and

SUBMITTER: Kalita D 

PROVIDER: S-EPMC5784920 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature