Please use this identifier to cite or link to this item: https://doi.org/10.1142/S0192415X13500572
Title: Hypoglycemic activities of commonly-used traditional Chinese herbs
Authors: Feng, S.
Song, L.
Liu, Y.
Lai, F.
Zuo, G.
He, G.
Chen, M.
Huang, D. 
Keywords: α-Amylase
α-Glucosidase
Diabetes
Herbal Medicine
High Throughput Screen
Starch Hydrolysis
Issue Date: 2013
Citation: Feng, S., Song, L., Liu, Y., Lai, F., Zuo, G., He, G., Chen, M., Huang, D. (2013). Hypoglycemic activities of commonly-used traditional Chinese herbs. American Journal of Chinese Medicine 41 (4) : 849-864. ScholarBank@NUS Repository. https://doi.org/10.1142/S0192415X13500572
Abstract: The α-amylase and α-glucosidase inhibition activity of 92 Traditional Chinese Medicinal (TCM) herbs, which are permitted to be used as food ingredients, were evaluated using the high throughput assay developed in our laboratory. Among these herbs, twenty-seven of them possessed significant α-amylase inhibition activities ranging from 2.4 to 349.2 μmol AE/g (AE = acarbose equivalent) with inhibition concentrations at 50% inhibition (IC50) from 16.0 to 2342.2 μg/mL, respectively. In addition, they showed α-glucosidase inhibition activities ranging from 0.5 to 31.6 μmolAE/g (IC50 from 49.0 to 3385.5 μg/mL). The extracts of Rhizoma fagopyri dibotryis (Jīnqiáomài), Rosa rugosa (Méiguīhuā), Caulis polygoni multiflori (Shuwūté ng), Fructus amomi (Shārén), Rhizoma alpiniae officinarum (Gāoliángjiāng), Folium ginkgo (Yínxì ngyè) and Cortex cinnamomi (Ròuguì) showed the better inhibitory activities against both α-amylase and α-glucosidase. Our results illustrated that these food grade herbs are potent natural hypoglycemic agents and can be used as active ingredients for low glycemic index food production or TCM herbal formulations for controlling hyperglycemia. © 2013 World Scientific Publishing Company Institute for Advanced Research in Asian Science and Medicine.
Source Title: American Journal of Chinese Medicine
URI: http://scholarbank.nus.edu.sg/handle/10635/93999
ISSN: 0192415X
DOI: 10.1142/S0192415X13500572
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