Claim · model-written summary
Purple flesh tuber extract showed the most effective inhibition of alpha-amylase, alpha-glucosidase and aldose reductase, with IC50 values of 25, 42 and 32 μg/ml.
- Taxon
- potato
Solanum tuberosume2 - Treatment
- Purple flesh tubers extracte1
- Outcome
- inhibition of α-amylase, α-glucosidase, and aldose reductasee1
- Direction
- most effectivee1
- Value
- 25, 42, and 32 μg/mle1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Purple flesh tubers extract showed the most effective inhibition of α-amylase, α-glucosidase, and aldose reductase with IC50 values 25, 42, and 32 μg/ml, respectively”
e2“selected potato cultivars”
Title
Inhibition of α-glucosidase, α-amylase, and aldose reductase by potato polyphenolic compounds
Diganta Kalita; David G. Holm; Daniel V. LaBarbera; et al. PLoS ONE 2018. doi:10.1371/journal.pone.0191025
Other claims from this paper (6)
- Association Purple and red potato cultivars had higher total phenolic and anthocyanin levels than tubers of other flesh colours.
- Observation Anthocyanins are noncompetitive inhibitors of the three enzymes.
- Observation Phenolic acids are mixed inhibitors of alpha-amylase and alpha-glucosidase.
- Observation Phenolic acids are noncompetitive inhibitors of aldose reductase.
- Observation Chlorogenic acid is the predominant phenolic acid in the potato cultivars.
- Observation The major anthocyanin consists of petunidin, peonidin, malvidin and pelargonidin derivatives.