INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES

ABSTRACT

Natural α‐amylase and α‐glucosidase inhibitors from food‐grade plants offer an attractive strategy to manage postprandial hyperglycemia for type 2 diabetes management via control of starch breakdown and intestinal glucose absorption. In this study, four random sources of red and white wines as well as four types of teas were investigated for α‐amylase and α‐glucosidase inhibitory potential. Water extracts of black tea had the highest α‐glucosidase inhibitory activity, followed by white tea and oolong tea. All the randomly selected red wines had significant α‐glucosidase inhibitory activity compared to white wine. The α‐glucosidase inhibitory activity of the tea and wines correlated to the phenolic content, antioxidant activity and phenolic profile of the extracts. Further, these extracts had less or no α‐amylase inhibitory activity, indicating potential to overcome the side effects of undigested starch. This research has relevance for managing hyperglycemia and related oxidation‐linked dysfunction and concurrently reducing problems of undigested starch.

PRACTICAL APPLICATIONS

In this study anti‐diabetic‐relevant potential of wines and teas were confirmed in four types of red and white wines as well as four types of commonly available teas using in vitro enzyme assays for alpha‐glucosidase and alpha‐amylase inhibitory activities. In vitro inhibitory activities of these enzymes provide a strong biochemical rationale for further in vivo studies and dietary management strategy for type 2 diabetes through the control of glucose absorption. Further this phenolic antioxidant‐enriched dietary strategy using specific beverage combinations can generate a whole food profile that has the potential to reduce hyperglycemia‐induced pathogenesis and also associated complications linked to cellular oxidation stress.