Hibiscus Acid as an Inhibitor of Starch Digestion in the Caco-2 Cell Model System

Abstract

Hibiscus acid, an α-amylase inhibitor isolated from roselle tea, and its derivatives were compared in an inhibition test for starch digestion. An α-amylase-added Caco-2 system was established as a useful model to evaluate the effects of α-glucosidase inhibitors on starch digestion. Hibiscus acid showed weak inhibition in this model system, and the methyl ester derivatives showed even weaker or no activity.