[acb-diabetics] tasty berries can help lower BG

Tue Sep 4 21:49:26 EDT 2012

Tasty Berries Decrease Blood Sugars

Scientists have found compounds that inhibit enzymes responsible for
carbohydrate absorption and assimilation similar to the alpha-glucosidase
inhibitors. And that could mean a tasty way to help people with diabetes
decrease their blood sugar....

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Elvira de Mejia, a University of Illinois professor of food chemistry and
food toxicology, stated that, "We're thinking about a dealcoholized
fermented fruit beverage that would optimize the inhibition of the
alpha-amylase and alpha-glucosidase enzymes and also make use of the wines'
other healthful bioactive components."

They evaluated the nutritional value of 19 Illinois wines, deciding on a
blueberry-blackberry blend for maximum effectiveness.

In the in vitro study, the scientists compared the anti-carb effects of the
alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes
drug. The carb-degrading enzymes were inhibited in a range of 91.8 percent
for alpha-amylase compared to acarbose and 103.2 percent for
alpha-glucosidase compared to acarbose..

The study is the first to assess the effect of berry fermentation at
different temperatures on these carb-inhibiting enzymes. At both room and
cold (4ºC) temperatures, berry wine retained the ability to degrade the
enzymes, she said.

In a second study, they quantified the antioxidant, polyphenol, and
anthocyanin content of blueberry and blackberry wines. Her proposed blend
contains an abundance of these bioactive compounds, which add to its
healthful properties.

The researchers are particularly interested in the ability of anthocyanins
to reduce inflammation, which contributes to the development of many chronic
illnesses, including cancer, metabolic disease, and cardiovascular disease.
To that end, they are experimenting with the berries' effects on
inflammatory cells, and they have found that anthocyanins reduce markers
associated with the inflammatory response.

"Preliminary studies have indicated that anthocyanins may have a positive
effect on cognition and overall brain health while protecting against some
of the effects of aging, such as Alzheimer's disease and memory loss. These
berries have some very intriguing components," de Mejia said.

A food chemist, de Mejia would like to remove the alcohol from the wines,
leaving the carb-degrading enzyme compounds, the inflammation-fighting
anthocyanins, and other beneficial bioactive components in a functional and
flavorful drink for diabetics and others.

The bioactive ingredients could also be added to any prepared beverage to
give it color, flavor, and nutritional punch, making them useful to the food
industry, she said.

Journal of Food Science August 2012 

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This article originally posted 23 August, 2012 and appeared in Diet
<http://www.diabetesincontrol.com/topics/diet> , Issue 640
<http://www.diabetesincontrol.com/diabetes-in-control-newsletters/640>  

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