Herbal Infusions as a Valuable Functional Food
Herbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyper...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/11/4051 |
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| author | Elżbieta Studzińska-Sroka Agnieszka Galanty Anna Gościniak Mateusz Wieczorek Magdalena Kłaput Marlena Dudek-Makuch Judyta Cielecka-Piontek |
| author_facet | Elżbieta Studzińska-Sroka Agnieszka Galanty Anna Gościniak Mateusz Wieczorek Magdalena Kłaput Marlena Dudek-Makuch Judyta Cielecka-Piontek |
| author_sort | Elżbieta Studzińska-Sroka |
| collection | DOAJ |
| description | Herbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyperglycemia (inhibition of α-amylase and α-glucosidase) and to reduce the effects of increased blood glucose level (antioxidant effect-DPPH, CUPRAC, and Fe<sup>2+</sup> chelating assays, as well as anti-inflammatory activity-inhibition of collagenase). We showed that polyphenols are present in the examined aqueous herbal infusions (including chlorogenic and gallic acids). Subsequently, our research has shown that herbal infusions containing cinnamon bark, mulberry leaves, and blackberry fruits most strongly inhibit glucose release from complex carbohydrates, and that all herbal infusions can, to different degrees, reduce the effects of elevated blood sugar. In conclusion, infusions prepared from herbal blends could be recommended to prevent type II diabetes. |
| first_indexed | 2024-03-10T05:11:21Z |
| format | Article |
| id | doaj.art-de4778af19164f7faf90acd0522bca06 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T05:11:21Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-de4778af19164f7faf90acd0522bca062023-11-23T00:49:57ZengMDPI AGNutrients2072-66432021-11-011311405110.3390/nu13114051Herbal Infusions as a Valuable Functional FoodElżbieta Studzińska-Sroka0Agnieszka Galanty1Anna Gościniak2Mateusz Wieczorek3Magdalena Kłaput4Marlena Dudek-Makuch5Judyta Cielecka-Piontek6Department of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, PolandDepartment of Pharmacognosy, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, 30-688 Kraków, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, PolandDepartment of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, 27/33 Szpitalna Str., 60-572 Poznań, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, PolandDepartment of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, PolandHerbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyperglycemia (inhibition of α-amylase and α-glucosidase) and to reduce the effects of increased blood glucose level (antioxidant effect-DPPH, CUPRAC, and Fe<sup>2+</sup> chelating assays, as well as anti-inflammatory activity-inhibition of collagenase). We showed that polyphenols are present in the examined aqueous herbal infusions (including chlorogenic and gallic acids). Subsequently, our research has shown that herbal infusions containing cinnamon bark, mulberry leaves, and blackberry fruits most strongly inhibit glucose release from complex carbohydrates, and that all herbal infusions can, to different degrees, reduce the effects of elevated blood sugar. In conclusion, infusions prepared from herbal blends could be recommended to prevent type II diabetes.https://www.mdpi.com/2072-6643/13/11/4051antidiabetic activitypolyphenolsantioxidant activityinhibition of α-glucosidaseinhibition of α-amylaseinhibition of collagenase |
| spellingShingle | Elżbieta Studzińska-Sroka Agnieszka Galanty Anna Gościniak Mateusz Wieczorek Magdalena Kłaput Marlena Dudek-Makuch Judyta Cielecka-Piontek Herbal Infusions as a Valuable Functional Food Nutrients antidiabetic activity polyphenols antioxidant activity inhibition of α-glucosidase inhibition of α-amylase inhibition of collagenase |
| title | Herbal Infusions as a Valuable Functional Food |
| title_full | Herbal Infusions as a Valuable Functional Food |
| title_fullStr | Herbal Infusions as a Valuable Functional Food |
| title_full_unstemmed | Herbal Infusions as a Valuable Functional Food |
| title_short | Herbal Infusions as a Valuable Functional Food |
| title_sort | herbal infusions as a valuable functional food |
| topic | antidiabetic activity polyphenols antioxidant activity inhibition of α-glucosidase inhibition of α-amylase inhibition of collagenase |
| url | https://www.mdpi.com/2072-6643/13/11/4051 |
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