Simple item page
 

Composition, Anti-Diabetic, and Antioxidant Potential of Raphanus sativus Leaves

cris.virtual.author-orcid0000-0001-7931-6451
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid5fdbcecb-f41c-44db-a313-f0f38de3f651
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enLimiting and/or slowing down the starch digestion process and consequently the release of glucose can be an important strategy for the prevention of type 2 diabetes (T2D). The aim of the current in vitro study was to assess the anti-diabetic and antioxidant potential of red radish leaves of the Carmen, Jutrzenka, Saxa, and Warta cultivars. In the context of anti-diabetic activity, the effect of leaves on potato starch digestion and free glucose binding, as well as inhibitory effects of leaf extracts against α-amylase and α-glucosidase and non-enzymatic glycation (AGEs) were determined. The basic chemical composition, quantitative composition of phenolic compounds, and antioxidant activity of leaves were also estimated. This study showed that all radish leaves inhibited the breakdown of potato starch and showed their ability to bind glucose. This activity was correlated with the content of hydroxycinnamic acids, protein and dietary fiber while flavones was probably responsible for glucose binding. Leaf extracts inhibited α-glucosidase activity and formation of AGEs but were practically inactive towards α-amylase. Inhibition of α-glucosidase activity was related to the content of proanthocyanidins and inhibition of AGEs formation to flavonols. These results point to radish leaves, especially the Warta and Jutrzenka cultivars, as a potential natural remedy for treating T2D.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorKajszczak, Dominika
dc.contributor.authorSosnowska Dorota
dc.contributor.authorFrąszczak, Barbara
dc.contributor.authorPodsędek, Anna
dc.date.access2025-02-03
dc.date.accessioned2025-02-03T09:05:37Z
dc.date.available2025-02-03T09:05:37Z
dc.date.copyright2024-12-01
dc.date.issued2024
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number23
dc.description.points140
dc.description.versionfinal_published
dc.description.volume29
dc.identifier.doi10.3390/ molecules29235689
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2425
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/29/23/5689
dc.languageen
dc.pbn.affiliationagriculture and horticulture
dc.relation.ispartofMolecules
dc.relation.pagesart. 5689
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enleaves
dc.subject.enred radish
dc.subject.enstarch digestion
dc.subject.enα-amylase
dc.subject.enα-glucosidase
dc.subject.enAGEs
dc.titleComposition, Anti-Diabetic, and Antioxidant Potential of Raphanus sativus Leaves
dc.title.volumeSpecial Issue: Plant Bioactive Compounds in Pharmaceuticals
dc.typeJournalArticle
dspace.entity.typePublication