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

Authors

  • Kiyokazu Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Yui Ishida Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Sayoko Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Yuya Asami Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu 520-2194, Japan
  • Rufa Lin Shanxi Agricultural Academy, Taiyuan, Shanxi Province, China

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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Published

2018-05-15

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Articles