ArticleJournal of the science of food and agriculture2025
Synergistic inhibition of α-glucosidase and α-amylase by phenolic compounds isolated from olive oil by-products.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Ethnopharmacological insights into type 2 diabetes management by traditional Moroccan herbal teas: HPLC-MS characterization of phenolic compounds and their related antioxidant and enzyme inhibitory activities.BMC complementary medicine and therapies · 2026Article
- In Vitro Digestive-Enzyme Inhibition and Antiglycation Activity ofCurrent issues in molecular biology · 2026Article
- A comprehensive review ofRSC advances · 2026Review
- Integrating In Vitro Bioactivities and In Silico Molecular Evaluation ofMolecules (Basel, Switzerland) · 2026Article
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5 authors.
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Abstract
backgroundThe inhibition of carbohydrate-digesting enzymes, α-glucosidase and α-amylase, is a key strategy in managing postprandial hyperglycemia in type 2 diabetes. Natural phenolic compounds isolated from olive mill by-product (alperujo), such as hydroxytyrosol (HT) and trans-p-coumaroyl secologanoside (comselogoside, COM), have shown potential in this regard. However, the individual effect of the 3,4-dihydroxyphenylglycol (DHPG), another potent phenolic antioxidant naturally found in olive fruit with the same ortho-diphenolic structure as HT, but with an additional hydroxyl group in the β position, and their combination with HT and COM on these enzymes remain underexplored.
resultsThe present study evaluated the inhibitory effects of HT, DHPG and COM on α-glucosidase and α-amylase. DHPG exhibited the strongest inhibition of α-glucosidase (IC
conclusionThese findings highlight the potential of phenolic compounds derived from olive oil by-products as natural alternatives for postprandial glucose control. The synergistic interactions between specific compounds suggest an enhanced therapeutic effect that could be used for diabetes management. Further studies are needed to elucidate the mechanisms underlying these interactions and assess their in vivo efficacy. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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