Steaming Treatment Effects on Sargassum fusiforme's Anti-Diabetic Properties
Author Information
Author(s): Liu Xinxin, Gu Yipeng, Zhou Yihao, Zhang Ruiqi, Koyama Tomoyuki
Primary Institution: Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
Hypothesis
How does steaming affect the anti-diabetic activity of Sargassum fusiforme?
Conclusion
Steaming significantly reduces the α-glucosidase inhibitory activity of Sargassum fusiforme due to a loss of polyphenols, while increasing free fatty acids contributes to its activity.
Supporting Evidence
- Steaming for 1 hour significantly decreased the α-glucosidase inhibitory activity of fresh Sargassum fusiforme.
- Total polyphenol levels decreased drastically after steaming.
- Free fatty acids increased significantly after steaming, contributing to the activity of steamed Sargassum fusiforme.
Takeaway
Cooking Sargassum fusiforme makes it less effective at helping with diabetes, but it still has some good stuff that helps.
Methodology
The study involved steaming Sargassum fusiforme for different durations and analyzing the α-glucosidase inhibitory activity of the extracts.
Limitations
The study did not explore the long-term effects of steaming on other potential health benefits of Sargassum fusiforme.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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