Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 41, Issue 1, Pages -Publisher
WILEY
DOI: 10.1111/jfbc.12335
Keywords
antioxidant activity; digestive enzymes inhibition; hyperglycaemia; phenolic compounds; watercress
Funding
- Fundacao para a Ciencia e a Tecnologia funds from Portuguese Government [PEst-OE/QUI/UI0674/2013]
- Portuguese National Mass Spectrometry Network [RNEMREDE/1508/REM/2005]
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Inhibition of enzymes involved in carbohydrate and lipids metabolism is an important strategy against type 2 diabetes and obesity, by suppressing dietary sugar and fat absorption. This work reports, for the first time, the in vitro inhibition of alpha-glucosidase, alpha-amylase and lipase by water-cress juice (WJ). Juice was analyzed for qualitative and quantitative composition and in vitro antioxidant activities. Several components were identified, namely hydroxycinnamic acids, flavonols, and other minor water-soluble phytochemicals. Quantitative data revealed a dimer of caffeoylmalic acid (0.73 mg mL(-1) of juice), disinapoylgentibiose (0.64 mg mL(-1)), ferulic acid (0.56 mg mL(-1)), and isorhamnetin-O-sophoroside-O-malonyl(hexoside) (0.38 mg mL(-1)) as the predominant polyphenols. The results showed that WJ had dose-dependent inhibitory potential against targeted enzymes, displaying a more potent inhibitory effect against a-glucosidase relative to alpha-amylase and lipase. WJ can be considered a potential complementary dietary approach to control hyperglycaemia and hyperlipidaemia, through inhibition of digestive enzymes.
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