, [alpha]-Glucosidase, Inhibitory mechanism, Fluorescence spectroscopy, Molecular docking.
Just months earlier, a study conducted on both humans and mice had shown that phloridzin
substantially decreased intestinal glucose absorption and reduced both blood glucose and plasma insulin levels.
Detection of phloridzin
in strawberries (Fragaria x ananassa Duch.) by HPLC-PDA-MS/MS and NMR spectroscopy.
Flavonoids * Flavonols:quercetin, kaempferol (onions, kale, leeks, broccoli, buckwheat, red grapes, tea, apples) * Flavones: apigenin, luteolin (celery, herbs, parsley, chamomile, rooibos tea, capsicum pepper) * Isoflavones: genistein, daidzein, glycitein (soya, beans, chick peas, alfalfa, peanuts) * Flavanones: naringenin, hesperitin (citrus fruit) * Anthocyanidins (red grapes, blueberries, cherries, strawberries, blackberries, raspberries, tea) * Flavan-3-ols (tannins): catechins, epicatechin, epigallocatechin gallate (tea, chocolate, grapes) * Flavanolols: silymarin, silibinin, aromadedrin (milk thistle, red onions) * Dihydrochalcones: phloridzin
, aspalathin (apples, rooibos tea) 2.
This is mainly because apples contain phloridzin
, a compound similar to the female sex hormone estradiol, which is key to sexual arousal, says the study in the Archives of Gynecology and Obstetrics.
(18) Two of the most noteworthy ingredients from apple, phloridzin
and phloretin, are obtained from apple root.
Apple leaves accumulate high amounts of phloridzin
[16, 17], which exhibit antidiabetic activity .
Analysis of phenolic compounds: The phenolic compounds of gallic acid, protocatechuic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, 0-coumaric acid, phloridzin
, vanillic acid, rutin, syringic acid and quercetin were determined.
It has already been found that the Egremont Russet apple, which is often used to make cider, contains considerably more phloridzin
than modern glossy fruits.
through somatic embryogenesis in response to light quality, gelling agent and phloridzin
. Scientia Horticulturae.
The antioxidant action of quercetin, by contrast, allows for optimal glucose utilization, while phloridzin
reduces glucose absorption from the diet.
Solidifying agent: Gelling agent had considerable effects compared to light and phloridzin
. Solidified media with bacto Agar achieved a higher germination percentage with lesser genetic variation.