We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
VEGETABLE SOUP PRODUCED BY MIXING STEAMED SWEET POTATO WITH RICE MALT AND COMPONENT CHLOROGENIC ACID AMELIORATE DIABETES IN KK-A<sup>y</sup> Mice.
- Authors
Kiharu Igarashi; Mei Takahashi; Masato Sato
- Abstract
The anti-diabetic effects of sweet potato vegetable soup (SPO) prepared fo n t steamed sweet potato and rice malt incubated at 60 C for 4 b, and a component of the soup, chlorogenic, were determined in type 2 diabetic mice, KK-Ay. Although improvements in the fasting blood glucose level, and blood glucose levels in the oral glucose tolerance tests afterfeeding with SPO and chlorogenic acid were weak, improvement of leptin resistance, suppression from decrease in the kidney of antioxidative enzyme activities measured by proteomics, especially, catalase activity, and suppression in liver FAS activity in the mice fe d the SPO and chlorogenic acid and maltose-inhibitory activity of SPO and chlorogenic acid in the vitro experiment, showed that the proposed vegetable soup may be helpful to improve type 2 diabetes and that chlorogenic acid as a component of SPO may partly contribute to its bioactive effects.
- Subjects
VEGETABLE soup; SWEET potatoes; BLOOD sugar; GLUCOSE tolerance tests; ANIMAL models of diabetes; TYPE 2 diabetes; COOKING
- Publication
Current Topics in Nutraceutical Research, 2017, Vol 15, Issue 3/4, p151
- ISSN
1540-7535
- Publication type
Article