Effects of polyphenol-rich cornelian cherry (Cornus mas L.) and barberry (Berberis vulgaris) fruits extract on reducing in vitro starch digestibility
Burcu Uslu
https://orcid.org/0000-0002-6371-6562
Fatma Güneş
Marmara University
https://orcid.org/0000-0003-1693-6375
Mustafa Yaman
Istanbul Sabahattin Zaim University
https://orcid.org/0000-0001-9692-0204
Tuba Özdemir Sancı
Ankara Yildirim Beyazit University
https://orcid.org/0000-0002-9468-4719
Çağla Zübeyde Köprü
Yüksek İhtisas University
https://orcid.org/0000-0002-1213-7878
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Keywords

Polyphenols
Cornelian cherry
Barberry
Glycemic index
Nutrition
In vitro

How to Cite

Uslu, B., Güneş, F., Yaman, M., Özdemir Sancı, T., & Köprü, Çağla. (2022). Effects of polyphenol-rich cornelian cherry (Cornus mas L.) and barberry (Berberis vulgaris) fruits extract on reducing in vitro starch digestibility. International Journal of Innovative Research and Reviews, 6(1), 1-5. Retrieved from http://www.injirr.com/article/view/85

Abstract

The purpose of this study was to investigate the polyphenol-rich cornelian cherry (Cornus mas L.) and barberry (Berberis vulgaris) fruits extract on reducing the in vitro starch digestibility of white bread and evaluation of glycemic indexes. Generally, all berry fruit types reduced the starch digestibility and predicted glycemic index of white bread. When we evaluated the association between the RDS and HI, the amount of RDS was decreased by the treatments of barberry extract and cornelian cherry extract and the HI of white bread was also decreased. It is thought that the barberry has more inhibitory effects on α-amylase activity than cornelian cherry. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in cornelian cherry and barberry fruit reduced starch digestion by inhibiting α-amylase and α-glucosidase.

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References

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