Antihyperglycemic Effect of Polyphenols from Acerola (Malpighia emarginata DC.) Fruit

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  • Antihyperglycemic Effect of Polyphenols from Acerola (<I>Malpighia emarginata</I> DC.) Fruit

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A crude acerola polyphenol fraction (C-AP) was prepared by subjecting an acerola extract to a C18 cartridge column, and eluting the adsorbed fraction with ethanol containing 10% of acetic acid. C-AP appeared in a previous study to have an inhibitory effect on α-glucosidase and particularly on maltase activities. To elucidate the antihyperglycemic effect of C-AP further, we examined the regulation by C-AP of glucose uptake in Caco-2 cell; this resulted in the inhibition of glucose uptake. We next conducted single administration tests of glucose and maltose to ICR mice to investigate whether C-AP really controlled the intestinal glucose absorption in an animal body. The results showed that C-AP significantly suppressed the plasma glucose level after administering both glucose and maltose, suggesting that C-AP had a preventive effect on hyperglycemia in the postprandial state. The mechanism for this effect is considered to have been both suppression of the intestinal glucose transport and the inhibition of α-glucosidase. Despite such a preventive effect, the therapeutic effect of C-AP on hyperglycemia appeared to be low from the experiment with KKAy mice.

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