ABSTRACT

Phytochemical profile and activity of anti-oxidative, anti-glycative, anti-α-amylase, anti-α-glucosidase, anti-lipase and anti-acetylcholinesterase (AchE) of aqueous extracts prepared from leaf and stem parts of two edible Amaranthus species, white and red amaranths, were investigated. Phytochemical analyses showed that white amaranth had more total phenolic acids than red one. The content of total flavonoids in four examined aqueous extracts was similar. Red amaranth has greater anthocyanins and carotenoids than white one. All aqueous extracts at three concentrations were used for in vitro bio-activities experiments. Results showed that four aqueous extracts displayed radical scavenging effect, Fe²⁺ chelating effect, xanthine oxidase inhibition, and reducing power. Aqueous extracts prepared from red amaranth exhibited marked anti-glycative effects, anti-α-amylase, anti-α-glucosidase, anti-lipase, and anti-AchE activities. These findings suggested that these two vegetables could be developed as functional foods for diabetic prevention and/or attenuation.

摘要

从两种可食用A菜属植物的叶和茎部分制备的水提取物的抗氧化，抗糖化，抗α-淀粉酶，抗α-葡萄糖苷酶，抗脂肪酶和抗乙酰胆碱酯酶（AchE）的植物化学特征和活性，研究了白色和红色的were菜。植物化学分析表明，白a菜中的总酚酸比红菜中的总酚酸多。四种检测的水提取物中总黄酮含量相似。红色mar菜比白色菜white具有更多的花色素苷和类胡萝卜素。将三种浓度的所有水性提取物用于体外生物活性实验。结果表明，四种水提物具有自由基清除作用，Fe ²⁺螯合作用，抑制黄嘌呤氧化酶，并降低能量。从红色a菜制备的水提取物表现出显着的抗糖化作用，抗α-淀粉酶，抗α-葡萄糖苷酶，抗脂肪酶和抗AchE活性。这些发现表明，可以将这两种蔬菜开发为预防和/或减轻糖尿病的功能性食品。