Herbal Infusions as a Valuable Functional Food

Herbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyper...

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Autores principales:	Elżbieta Studzińska-Sroka, Agnieszka Galanty, Anna Gościniak, Mateusz Wieczorek, Magdalena Kłaput, Marlena Dudek-Makuch, Judyta Cielecka-Piontek
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antidiabetic activity polyphenols antioxidant activity inhibition of α-glucosidase inhibition of α-amylase inhibition of collagenase Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/de4778af19164f7faf90acd0522bca06
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spelling	oai:doaj.org-article:de4778af19164f7faf90acd0522bca062021-11-25T18:36:25ZHerbal Infusions as a Valuable Functional Food10.3390/nu131140512072-6643https://doaj.org/article/de4778af19164f7faf90acd0522bca062021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/4051https://doaj.org/toc/2072-6643Herbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyperglycemia (inhibition of α-amylase and α-glucosidase) and to reduce the effects of increased blood glucose level (antioxidant effect-DPPH, CUPRAC, and Fe<sup>2+</sup> chelating assays, as well as anti-inflammatory activity-inhibition of collagenase). We showed that polyphenols are present in the examined aqueous herbal infusions (including chlorogenic and gallic acids). Subsequently, our research has shown that herbal infusions containing cinnamon bark, mulberry leaves, and blackberry fruits most strongly inhibit glucose release from complex carbohydrates, and that all herbal infusions can, to different degrees, reduce the effects of elevated blood sugar. In conclusion, infusions prepared from herbal blends could be recommended to prevent type II diabetes.Elżbieta Studzińska-SrokaAgnieszka GalantyAnna GościniakMateusz WieczorekMagdalena KłaputMarlena Dudek-MakuchJudyta Cielecka-PiontekMDPI AGarticleantidiabetic activitypolyphenolsantioxidant activityinhibition of α-glucosidaseinhibition of α-amylaseinhibition of collagenaseNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 4051, p 4051 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antidiabetic activity polyphenols antioxidant activity inhibition of α-glucosidase inhibition of α-amylase inhibition of collagenase Nutrition. Foods and food supply TX341-641
spellingShingle	antidiabetic activity polyphenols antioxidant activity inhibition of α-glucosidase inhibition of α-amylase inhibition of collagenase Nutrition. Foods and food supply TX341-641 Elżbieta Studzińska-Sroka Agnieszka Galanty Anna Gościniak Mateusz Wieczorek Magdalena Kłaput Marlena Dudek-Makuch Judyta Cielecka-Piontek Herbal Infusions as a Valuable Functional Food
description	Herbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyperglycemia (inhibition of α-amylase and α-glucosidase) and to reduce the effects of increased blood glucose level (antioxidant effect-DPPH, CUPRAC, and Fe<sup>2+</sup> chelating assays, as well as anti-inflammatory activity-inhibition of collagenase). We showed that polyphenols are present in the examined aqueous herbal infusions (including chlorogenic and gallic acids). Subsequently, our research has shown that herbal infusions containing cinnamon bark, mulberry leaves, and blackberry fruits most strongly inhibit glucose release from complex carbohydrates, and that all herbal infusions can, to different degrees, reduce the effects of elevated blood sugar. In conclusion, infusions prepared from herbal blends could be recommended to prevent type II diabetes.
format	article
author	Elżbieta Studzińska-Sroka Agnieszka Galanty Anna Gościniak Mateusz Wieczorek Magdalena Kłaput Marlena Dudek-Makuch Judyta Cielecka-Piontek
author_facet	Elżbieta Studzińska-Sroka Agnieszka Galanty Anna Gościniak Mateusz Wieczorek Magdalena Kłaput Marlena Dudek-Makuch Judyta Cielecka-Piontek
author_sort	Elżbieta Studzińska-Sroka
title	Herbal Infusions as a Valuable Functional Food
title_short	Herbal Infusions as a Valuable Functional Food
title_full	Herbal Infusions as a Valuable Functional Food
title_fullStr	Herbal Infusions as a Valuable Functional Food
title_full_unstemmed	Herbal Infusions as a Valuable Functional Food
title_sort	herbal infusions as a valuable functional food
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/de4778af19164f7faf90acd0522bca06
work_keys_str_mv	AT elzbietastudzinskasroka herbalinfusionsasavaluablefunctionalfood AT agnieszkagalanty herbalinfusionsasavaluablefunctionalfood AT annagosciniak herbalinfusionsasavaluablefunctionalfood AT mateuszwieczorek herbalinfusionsasavaluablefunctionalfood AT magdalenakłaput herbalinfusionsasavaluablefunctionalfood AT marlenadudekmakuch herbalinfusionsasavaluablefunctionalfood AT judytacieleckapiontek herbalinfusionsasavaluablefunctionalfood
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Herbal Infusions as a Valuable Functional Food

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