| Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates. | |
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MedLine Citation:
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PMID: 23107706 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits. |
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Authors:
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Bahareh Sarmadi; Farhana Aminuddin; Muhajir Hamid; Nazamid Saari; Azizah Abdul-Hamid; Amin Ismail |
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Publication Detail:
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Type: Journal Article Date: 2012-03-07 |
Journal Detail:
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Title: Food chemistry Volume: 134 ISSN: 0308-8146 ISO Abbreviation: Food Chem Publication Date: 2012 Sep |
Date Detail:
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Created Date: 2012-10-30 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7702639 Medline TA: Food Chem Country: England |
Other Details:
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Languages: eng Pagination: 905-11 Citation Subset: IM |
Copyright Information:
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Copyright © 2012 Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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