Full Text:   <3352>

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CLC number: TQ041+.8; TS213

On-line Access: 2016-12-05

Received: 2016-05-30

Revision Accepted: 2016-09-30

Crosschecked: 2016-11-10

Cited: 3

Clicked: 4716

Citations:  Bibtex RefMan EndNote GB/T7714


Wei Chen


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Journal of Zhejiang University SCIENCE B 2016 Vol.17 No.12 P.941-951


Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion

Author(s):  Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun

Affiliation(s):  Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   zjuchenwei@zju.edu.cn, adesun2006@zju.edu.cn

Key Words:  Tartary buckwheat rice, Flavonoids, In vitro digestion, Antioxidant activity, Antidiabetic activity

Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion[J]. Journal of Zhejiang University Science B, 2016, 17(12): 941-951.

@article{title="Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion",
author="Tao Bao, Ye Wang, Yu-ting Li, Vemana Gowd, Xin-he Niu, Hai-ying Yang, Li-shui Chen, Wei Chen, Chong-de Sun",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion
%A Tao Bao
%A Ye Wang
%A Yu-ting Li
%A Vemana Gowd
%A Xin-he Niu
%A Hai-ying Yang
%A Li-shui Chen
%A Wei Chen
%A Chong-de Sun
%J Journal of Zhejiang University SCIENCE B
%V 17
%N 12
%P 941-951
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600243

T1 - Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion
A1 - Tao Bao
A1 - Ye Wang
A1 - Yu-ting Li
A1 - Vemana Gowd
A1 - Xin-he Niu
A1 - Hai-ying Yang
A1 - Li-shui Chen
A1 - Wei Chen
A1 - Chong-de Sun
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 12
SP - 941
EP - 951
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600243

Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.




Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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[52]题目:体外模拟消化对黑苦荞米黄酮抗氧化及降血糖 活性的影响

[53]目的:研究黑苦荞米黄酮模拟消化前后活性成分含量 变化,以及模拟消化对其抗氧化及降血糖活性的影响.





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