45种蔬菜水果对α-葡萄糖苷酶和α-淀粉酶的抑制活性研究

Inhibition on α-glucosidase and α-amylase by 45 kinds of fruits and vegetables

比较了不同的水果、蔬菜对α-葡萄糖苷酶和α-淀粉酶的抑制作用。结果表明,水果中,杏、猕猴桃对α-葡萄糖苷酶的抑制作用明显,柠檬、青提、红富士也具有比较好的抑制作用;蔬菜中洋葱抑制效果好。但整体来看,水果对α-葡萄糖苷酶的抑制效果明显优于蔬菜。不同种类的蔬果对α-淀粉酶抑制作用有所不同,较强的是猕猴桃、芹菜、胡萝卜,总体来看,蔬菜对α-淀粉酶抑制作用优于水果。混合食用果蔬可为降低餐后血糖提供依据。

By compared the inhibition of fruits and vegetable on α-glucosidase and a-amylase, the results showed apricot and kiwi fruit against α-glucosidase inhibited strongly; lemon, green grape and red Fuji also had a good inhibition. Onion＇s inhibition was the best in vegetables However, the inhibition of fruits against α-glucosidase was better than vegetable on the whole. Different kinds of fruits and vegetable against α-amylase inhibited differently. The top three is kiwi fruit, celery and carrot. Overall, the inhibition of vegetable against amylase is superior to the fruits. Eating mixed fruits and vegetables can provide the basis for lowering postprandial blood glucose.