ArticleFoods (Basel, Switzerland)2022
Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Comparative Bioaccessibility of Phenolic Compounds from Almonds, Peanuts, Pistachios and Their Corresponding Butters.Foods (Basel, Switzerland) · 2026Article
- Optimizing Hydroalcoholic Extraction of African Medicinal Plants for Enhanced α-Amylase Inhibition and Functional Enrichment of Hypoglycemic Bread Doughs.Foods (Basel, Switzerland) · 2026Article
- Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages.Biology · 2024Article
- Examination of Primary and Secondary Metabolites Associated with a Plant-Based Diet and Their Impact on Human Health.Foods (Basel, Switzerland) · 2024Review
- Effects of different preparation and cooking processes on the bioactive molecules ofFrontiers in nutrition · 2024Review
- Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties.Biology · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4'-
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