Tartary, but not common, buckwheat inhibits α-glucosidase activity: its nutritional implications

Kiyokazu Ikeda, Yui Ishida, Sayoko Ikeda, Yuya Asami, Rufa Lin

DOI: https://doi.org/10.3986/fag0002

Abstract

This study shows the presence of α-glucosidase inhibitor in Tartary buckwheat. The present study shows that standard Tartary buckwheat flour exhibited a high level of α-glucosidase inhibitory activity, whereas newly-developed Manten-kirari var., which exhibited a very low level of rutin-degrading enzyme, exhibited no α-glucosidase inhibitory activity. On the other, no α-glucosidase inhibitory activitywas found in common buckwheat flour. Nutritional implications of these findings in view of diabetes mellitus prevention were discussed. 

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DOI: https://doi.org/10.3986/fag0002

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