Suppressive Effect of Guava Leaf Tea on the Increase in Blood Sugar Levels by Its Inhibition of Saccharolytic Enzyme Activity, Gastrointestinal Transport and Glucose Absorption

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  • Yamauchi Arinobu
    Suzugamine Women's College, Graduate Program for a Major in Advanced Food and Nutrition
  • Inai Reiko
    Nagoya Keizai University, Faculty of Human Life and Sciences
  • Higashimoto Minoru
    Nagoya Keizai University, Faculty of Human Life and Sciences

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Other Title
  • グァバ葉抽出茶の糖類分解酵素活性阻害ならびに消化管輸送およびグルコース吸収抑制による血糖値上昇抑制作用
  • グァバハ チュウシュツチャ ノ トウルイ ブンカイ コウソ カッセイ ソガイ ナラビニ ショウカカン ユソウ オヨビ グルコース キュウシュウ ヨクセイ ニ ヨル ケットウチ ジョウショウ ヨクセイ サヨウ

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Abstract

Guava (Psidium guajava L.) has traditionally been used as a remedy for diabetes mellitus among people in the tropical and subtropical regions. To investigate the preventive effect of guava leaf tea (GLT) on the increase in blood sugar level, several studies were performed both in vitro and in vivo. An in vitro study showed some inhibitory effects of GLT on the activity of α-amylase, a group of starch-hydrolyzing enzymes. It was found that GLT markedly restrained the gastrointestinal transport and absorption of glucose in the small intestine after an oral administration of 1g of glucose to rats. GLT also suppressed the increase in blood sugar levels induced by the glucose administration. These results suggest that the inhibitory effect of GLT on the increase in blood sugar levels may be attributable to its inhibition of saccharolytic enzyme activity, as well as of the gastrointestinal transport and absorption of glucose in the small intestine.

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