Grape Pomace as a Source of Phenolics for Inhibiting Starch Digestion Enzymes
Author Information
Author(s): Sri Harsha Pedapati Siva Charan, Vera Lavelli
Primary Institution: Department of Food, Environmental and Nutritional Sciences, University of Milan, Italy
Hypothesis
Can grape pomace phenolics effectively inhibit starch digestion enzymes like α-glucosidase and α-amylase?
Conclusion
Red grape skins are effective natural inhibitors of starch digestion enzymes, outperforming isolated phenolic compounds.
Supporting Evidence
- Red grape skins showed the highest inhibitory activities towards α-glucosidase and α-amylase.
- The inhibitory activity of grape skins was higher than that of isolated phenolic compounds.
- A correlation was observed between total phenolic content and inhibitory effectiveness.
- Bioactive phenolic fractions can be produced focusing on functionality rather than purity.
Takeaway
Grape skins can help slow down how fast our body digests starch, which is good for keeping blood sugar levels steady.
Methodology
The study involved extracting phenolics from grape pomace and testing their inhibitory effects on α-glucosidase and α-amylase in vitro.
Potential Biases
Potential bias in the selection of grape varieties and processing methods could affect results.
Limitations
The study's findings may not be generalizable due to variability in grape pomace sources and extraction methods.
Participant Demographics
The study included various grape pomace samples from organic wineries in Italy.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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