Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Chinese Purple Yam (Dioscorea alata L.) Extracts Inhibit Diabetes-Related Enzymes and Protect HepG2 Cells Against Oxidative Stress and Insulin Resistance Induced by FFA
XiaoXuan GuoXiaoHong ShaJia LiuShengBao CaiYong WangBaoPing Ji
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2015 Volume 21 Issue 5 Pages 677-683

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Abstract

The present study demonstrated the anti-diabetic activities of Chinese purple yam flesh and peel extracts. Results showed that the ethyl acetate fraction of purple yam extracts could efficiently inhibit the activities of two key diabetes-related enzymes, α-amylase and α-glucosidase, and the non-enzymatic glycation which might lead to the pathogenesis of diabetic complications. On the other hand, the extracts exhibited excellent ability in alleviating free fatty acid-induced oxidative stress and insulin resistance in HepG2 cells. In addition, purple yam peel exerted better effects than the flesh, and more attention should be payed for its value in the prevention and treatment of diabetes and related diseases.

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© 2015 by Japanese Society for Food Science and Technology
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