著者

立石 絵美 韓 立坤 奥田 拓道

出版者

The Japanese Society of Nutrition and Dietetics

雑誌

栄養学雑誌 (ISSN:00215147)

巻号頁・発行日

vol.62, no.6, pp.323-327, 2004-12-01 (Released:2010-02-09)

参考文献数

12

被引用文献数

8 4

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The inhibitory effects were examined of a hot-water extract of coffee beans on Kud: Wistar rats by an in vivo oral saccharinity tolerance test (OST), and the in vitro suppression of alpha-amylase and alpha-glucosidase activity. The hot-water extract of coffee beans strongly inhibited the activities of alpha-amylase and alpha-glucosidase, and reduced the postprandial blood glucose concentration by OST. Chlorogenic acid and acarbose strongly inhibited the activity of alpha-glucosidase, and reduced the postprandial blood glucose concentration by OST. However, caffeine, which is a major component of coffee beans, had no such effect. These results suggest that the inhibitory effect of the hot-water extract of coffee beans on postprandial hyperglycemia may have been due in part to the inhibition of alpha-glucosidase by chlorogenic acid which is a major component of coffee beans.

著者

立石 絵美 韓 立坤 奥田 拓道

出版者

特定非営利活動法人 日本栄養改善学会

雑誌

栄養学雑誌 (ISSN:00215147)

巻号頁・発行日

vol.62, no.6, pp.323-327, 2004

被引用文献数

4

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The inhibitory effects were examined of a hot-water extract of coffee beans on Kud: Wistar rats by an <i>in vivo</i> oral saccharinity tolerance test (OST), and the <i>in vitro</i> suppression of alpha-amylase and alpha-glucosidase activity. The hot-water extract of coffee beans strongly inhibited the activities of alpha-amylase and alpha-glucosidase, and reduced the postprandial blood glucose concentration by OST. Chlorogenic acid and acarbose strongly inhibited the activity of alpha-glucosidase, and reduced the postprandial blood glucose concentration by OST. However, caffeine, which is a major component of coffee beans, had no such effect. These results suggest that the inhibitory effect of the hot-water extract of coffee beans on postprandial hyperglycemia may have been due in part to the inhibition of alpha-glucosidase by chlorogenic acid which is a major component of coffee beans.

著者

立石 絵美 韓 立坤 奥田 拓道

出版者

日本栄養改善学会

雑誌

榮養學雑誌 = THE JAPANESE JOURNAL OF NUTRITION AND DIETETICS (ISSN:00215147)

巻号頁・発行日

vol.62, no.6, pp.323-327, 2004-12-01

被引用文献数

3