ArticleNutrients2022
Bound Polyphenols from Red Quinoa Prevailed over Free Polyphenols in Reducing Postprandial Blood Glucose Rises by Inhibiting α-Glucosidase Activity and Starch Digestion.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 56 citations in OpenAlex.
- North American and Andean Indigenous Plant-Based Foods and Their Contemporary Scientific Rationale for Health Improvement.Current developments in nutrition · 2026Article
- Roasting-Induced Changes in Bound Phenolics and Their Contribution to Antioxidant Activity in Barley Malts.Antioxidants (Basel, Switzerland) · 2026Article
- Unlocking the Role of Chia (Salvia hispanica L.) Seed Phenolic Metabolites in Postprandial Glucose Modulation: in vitro, in vivo, and Antioxidant Evidence Supported by Molecular Docking.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Advances in Proteomics and Functional Foods from Fermentation and Bioencapsulation of Andean Grains and Tubers: Applications and Perspectives.Foods (Basel, Switzerland) · 2026Review
- Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.Foods (Basel, Switzerland) · 2025Article
- Anthocyanin Metabolomic Analysis and Inhibitory Effect on Digestive Enzyme of Phenolics from Allium mongolicum Regel Flowers.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Short-term consequences of daily consumption of the quinoa (Veterinary world · 2025Article
- Dietary intervention enhances fertility in obese male mice by regulating SLC2As.Journal of molecular histology · 2025Article
- [Adaptive Regulation of Glucose Metabolism and Diseases in High-Altitude Areas].Sichuan da xue xue bao. Yi xue ban = Journal of Sichuan University. Medical science edition · 2024Review
- Plant-Based Diets and Phytochemicals in the Management of Diabetes Mellitus and Prevention of Its Complications: A Review.Nutrients · 2024Review
- Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties.Molecules (Basel, Switzerland) · 2024Article
- Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion.Antioxidants (Basel, Switzerland) · 2024Review
- Progress in research on the effects of quinoa (Frontiers in nutrition · 2024Review
- Assessment of polyphenols in purple and red rice bran: Phenolic profiles, antioxidant activities, and mechanism of inhibition against amylolytic enzymes.Current research in food science · 2024Article
- Revealing the mechanism of quinoa on type 2 diabetes based on intestinal flora and taste pathways.Food science & nutrition · 2023Article
- Screening of Potential ProbioticPolish journal of microbiology · 2023Article
- Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient.Foods (Basel, Switzerland) · 2022Article
- Prediction of α-Glucosidase Inhibitory Activity of LC-ESI-TQ-MS/MS-Identified Compounds fromPharmaceutics · 2022Article
- Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties.Nutrients · 2022Article
- Glycaemia Fluctuations Improvement in Old-Age Prediabetic Subjects Consuming a Quinoa-Based Diet: A Pilot Study.Nutrients · 2022Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Inhibiting α-glucosidase activity is important in controlling postprandial hyperglycemia and, thus, helping to manage type-2 diabetes mellitus (T2DM). In the present study, free polyphenols (FPE) and bound polyphenols (BPE) were extracted from red quinoa and their inhibitory effects on α-glucosidase and postprandial glucose, as well as related mechanisms, were investigated. HPLC-MS analysis showed that the components of FPE and BPE were different. FPE was mainly composed of hydroxybenzoic acid and its derivatives, while BPE was mainly composed of ferulic acid and its derivatives. BPE exhibited stronger DPPH and ABTS antioxidant activities, and had a lower IC50 (10.295 mg/mL) value in inhibiting α-glucosidase activity. The inhibition kinetic mode analysis revealed that FPE and BPE inhibited α-glucosidase in a non-competitive mode and an uncompetitive mode, respectively. Furthermore, compared to FPE, BPE delayed starch digestion more effectively. BPE at 50 mg/kg reduced postprandial glucose increases comparably to acarbose at 20 mg/kg in ICR mice. These results could provide perspectives on the potential of BPE from red quinoa, as a functional food, to inhibit α-glucosidase activity, delay postprandial glucose increases and manage T2DM.
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