Washington: University of Illinois scientists have found compounds in Illinois blueberry and blackberry wines that inhibit enzymes responsible for carbohydrate absorption and assimilation.The finding could provide a tasty way to help people with diabetes decrease their blood sugar.“We’re thinking about a dealcoholized fermented fruit beverage that would optimize the inhibition of the alpha-amylase and alpha-glucosidase enzymes and also make use of the wines’ other healthful bioactive components,” said Elvira de Mejia, a U of I professor of food chemistry and food toxicology.Graduate student Michelle Johnson evaluated the nutritional value of 19 Illinois wines, deciding on a blueberry-blackberry blend for maximum effectiveness.In the in vitro study, the scientists compared the anti-carb effects of the alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes drug. The carb-degrading enzymes were inhibited in a range of 91.8 percent for alpha-amylase compared to acarbose and 103.2 percent for alpha-glucosidase compared to acarbose, de Mejia said.
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