In this study, the effect of berry polyphenols on starch digestion was tested in vitro both by co-digestion of berry extract with bread or by fortifying bread with berry extract. Results show that the co-digestion of bread with berry extracts significantly reduce the rate and extent of starch digestion. Sixty one percent of starch digestion is inhibited by co-digesting 1 g of raspberry extract with 4 g of the bread. The inhibition obtained by co-digesting berry extracts and bread is much higher than the inhibition obtained by digesting berry-fortified bread. Interactions of polyphenols with matrix reduce polyphenols bio-accessibility, thus reducing the amount of polyphenols available for α-amylase inhibition. The interaction of polyphenols and starch seems also a crucial mechanism for the inhibition of starch digestion. This study shows that the co-ingestion of berry polyphenols with bread is a promising strategy to reduce glycaemic index of starchy food.

在这项研究中，在体外测试了浆果多酚对淀粉消化的影响。通过将浆果提取物与面包共消化或通过将浆果与浆果提取物强化来进行。结果表明，面包与浆果提取物的共消化显着降低了淀粉消化的速率和程度。通过将1 g覆盆子提取物与4 g面包一起消化，可抑制61％的淀粉消化。通过共同消化浆果提取物和面包获得的抑制作用远高于通过消化浆果强化面包获得的抑制作用。多酚与基质的相互作用降低了多酚的生物可及性，从而减少了可用于α-淀粉酶抑制作用的多酚的量。多酚和淀粉的相互作用似乎也是抑制淀粉消化的关键机制。