tasty berries can help lower BG

September 5, 2012

Tasty Berries Decrease Blood Sugars

Scientists have found compounds that inhibit enzymes responsible for

carbohydrate absorption and assimilation similar to the alpha-glucosidase

inhibitors. And that could mean a tasty way to help people with diabetes

decrease their blood sugar....

Elvira de Mejia, a University of Illinois professor of food chemistry and

food toxicology, stated that, " We're thinking about a dealcoholized

fermented fruit beverage that would optimize the inhibition of the

alpha-amylase and alpha-glucosidase enzymes and also make use of the wines'

other healthful bioactive components. "

They evaluated the nutritional value of 19 Illinois wines, deciding on a

blueberry-blackberry blend for maximum effectiveness.

In the in vitro study, the scientists compared the anti-carb effects of the

alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes

drug. The carb-degrading enzymes were inhibited in a range of 91.8 percent

for alpha-amylase compared to acarbose and 103.2 percent for

alpha-glucosidase compared to acarbose..

The study is the first to assess the effect of berry fermentation at

different temperatures on these carb-inhibiting enzymes. At both room and

cold (4ºC) temperatures, berry wine retained the ability to degrade the

enzymes, she said.

In a second study, they quantified the antioxidant, polyphenol, and

anthocyanin content of blueberry and blackberry wines. Her proposed blend

contains an abundance of these bioactive compounds, which add to its

healthful properties.

The researchers are particularly interested in the ability of anthocyanins

to reduce inflammation, which contributes to the development of many chronic

illnesses, including cancer, metabolic disease, and cardiovascular disease.

To that end, they are experimenting with the berries' effects on

inflammatory cells, and they have found that anthocyanins reduce markers

associated with the inflammatory response.

" Preliminary studies have indicated that anthocyanins may have a positive

effect on cognition and overall brain health while protecting against some

of the effects of aging, such as Alzheimer's disease and memory loss. These

berries have some very intriguing components, " de Mejia said.

A food chemist, de Mejia would like to remove the alcohol from the wines,

leaving the carb-degrading enzyme compounds, the inflammation-fighting

anthocyanins, and other beneficial bioactive components in a functional and

flavorful drink for diabetics and others.

The bioactive ingredients could also be added to any prepared beverage to

give it color, flavor, and nutritional punch, making them useful to the food

industry, she said.

Journal of Food Science August 2012

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