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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۵، صفحات ۱۹۰۵-۱۹۱۸
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عنوان انگلیسی The Inhibitory Potential of Natural Compounds on α-Amylase and α-Glucosidase in the Management of Type 2 Diabetes
چکیده انگلیسی مقاله In an effort to find effective medicines for the treatment of diabetes, the efficient mechanisms and lack of side effects of herbal medicines have made them the main candidates for regulating blood sugar levels and reducing the side effects of the disease. This search will be based on the discovery of digestive enzymes (α-amylase and α-glucosidase) inhibitors from natural sources and the ways to reduce high blood sugar levels. These enzymes are at the forefront of increasing blood glucose levels because they facilitate the digestion of food polysaccharides into smaller monosaccharide in small intestinal wall. Currently, the arsenal of inhibitors approved for this purpose is limited to veglibose, miglitol and acarbose. Despite the ability to reduce glucose absorption their widespread clinical use is limited due to the occurrence of gastrointestinal ailments. Given the efficacy of various natural compounds in alleviating diabetes symptoms, this review aims to assess the inhibitory potential and mode of action of some phytochemicals on intestinal digestive enzymes. Such an exploration seeks to unveil novel and healthful anti-diabetic agents based on the inhibition of digestive enzymes.
کلیدواژه‌های انگلیسی مقاله Diabetes Mellitus,Polyphenols,Biological activity,Anti-diabetic potential
نویسندگان مقاله Morteza Sadeghi |
Faculty of Biological Science and Technology, Department of Cell and Molecular Biology & Microbiology, University of Isfahan, Isfahan, I.R. IRAN

Mehran Miroliaei |
Faculty of Biological Science and Technology, Department of Cell and Molecular Biology & Microbiology, University of Isfahan, Isfahan, I.R. IRAN

Mustafa Ghanadian |
Faculty of Biological Science and Technology, Department of Cell and Molecular Biology & Microbiology, University of Isfahan, Isfahan, I.R. IRAN

Parham Taslimi |
Department of Biotechnology, Faculty of Science, Bartin University, Bartin, TURKEY

نشانی اینترنتی https://ijcce.ac.ir/article_709887_ca0579dee7234c927d648df79f8012cb.pdf
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