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Herbal Infusions as a Valuable Functional Food
Elżbieta Studzińska-Sroka1, Agnieszka Galanty2, Anna Gościniak1
1Department of Pharmacognosy, Poznan University of Medical Sciences, Swiecickiego 4, 60-781 Poznań, Poland.
Nutrients
|November 27, 2021
Summary
Herbal infusions rich in polyphenols can help manage blood sugar by inhibiting carbohydrate digestion and offering antioxidant benefits. These natural drinks show promise in preventing type II diabetes.
Area of Science:
- Phytochemistry
- Nutritional Science
- Biochemistry
Background:
- Herbal infusions are accessible sources of bioactive polyphenols.
- Polyphenols are readily absorbed when dissolved in aqueous solutions.
- Herbal infusions are recognized for their potential health benefits.
Purpose of the Study:
- To evaluate herbal infusions as functional foods.
- To assess their potential in reducing postprandial hyperglycemia by inhibiting alpha-amylase and alpha-glucosidase.
- To determine their antioxidant and anti-inflammatory activities.
Main Methods:
- Analysis of polyphenol content in aqueous herbal infusions.
- Assays for alpha-amylase and alpha-glucosidase inhibition.
- DPPH, CUPRAC, and Fe2+ chelating assays for antioxidant capacity.
- Collagenase inhibition assay for anti-inflammatory activity.
Main Results:
- Polyphenols, including chlorogenic and gallic acids, were identified in the herbal infusions.
- Herbal infusions with cinnamon bark, mulberry leaves, and blackberry fruits exhibited the strongest inhibition of glucose release.
- All tested herbal infusions demonstrated varying degrees of effectiveness in mitigating elevated blood sugar effects.
Conclusions:
- Herbal infusions are a valuable source of absorbable polyphenols.
- Specific blends show significant potential for managing postprandial hyperglycemia.
- Herbal infusions can be recommended for preventing type II diabetes.
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