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Polyphenols of Myrica faya inhibit key enzymes linked to type II diabetes and obesity and formation of advanced glycation end-products (in vitro): Potential role in the prevention of diabetic complications

2019Journal article Open access
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dc.contributor.authorSpínola, Vítor
dc.contributor.authorLlorent-Martínez, Eulogio J.
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2021-03-25T13:44:33Z
dc.date.available2021-03-25T13:44:33Z
dc.date.issued2019
dc.description.abstractMyrica faya Aiton (fire tree, faya) is an underused species with a diverse flavonoid composition (anthocyanins, flavonols, ellagitannins) which can promote positive effects on human health. M. faya has been reported to possess high antioxidant activities, but its potential in the prevention of type II diabetes has not been evaluated so far. In the present study, eight M. faya samples from different areas of Madeira and Azores archipelagos (Portugal) were collected to determine their phytochemical profile and then tested for their in vitro anti-diabetic and antioxidant activities. The analyzed extracts showed strong inhibitory activities towards α -glucosidase, aldose reductase and glycation of bovine serum albumin (BSA) and moderate effects towards α-amylase and lipase (by comparison with reference compounds). Cyanidin-3-O-glucoside and ellagitannins were the main bioactive agents involved in the anti-diabetic effects of M. faya. Such results may provide important scientific evidence for further utilization of M. faya as dietary or nutraceutical products for the prevention and/or control of hyperglycaemia-associated complications.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSpínola, V., Llorent-Martínez, E. J., & Castilho, P. C. (2019). Polyphenols of Myrica faya inhibit key enzymes linked to type II diabetes and obesity and formation of advanced glycation end-products (in vitro): Potential role in the prevention of diabetic complications. Food Research International, 116, 1229-1238. 10.1016/j.foodres.2018.10.010pt_PT
dc.identifier.doi10.1016/j.foodres.2018.10.010pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3202
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCanadian Institute of Food Science and Technology (CIFST)pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectMyrica Fayapt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectType-2 diabetespt_PT
dc.subjectDigestive enzyme inhibitionpt_PT
dc.subjectAldose reductasept_PT
dc.subjectProtein glycationpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titlePolyphenols of Myrica faya inhibit key enzymes linked to type II diabetes and obesity and formation of advanced glycation end-products (in vitro): Potential role in the prevention of diabetic complicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1238pt_PT
oaire.citation.startPage1229pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume116pt_PT
person.familyNameSpínola
person.familyNameCastilho
person.givenNameVítor
person.givenNamePaula C
person.identifierA-4412-2013
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-2456-8613
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id54881258000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6bf71312-4006-4df6-9fbe-d9ed8ce12b06
relation.isAuthorOfPublicationd84fd917-438e-43bf-ac6f-256562481c05
relation.isAuthorOfPublication.latestForDiscovery6bf71312-4006-4df6-9fbe-d9ed8ce12b06

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