The glycemic index of pigmented potatoes is related to their polyphenol content

摘要: Polyphenol extracts from coloured fruits and vegetables inhibit α-glucosidase in vitro, however it is not known whether this translates into an attenuation of blood glucose response vivo. We examined relationship a GI study by feeding potatoes to 9 healthy volunteers. also the vitro inhibitory activity potato anthocyanin on rat intestinal α-glucosidase. Potatoes (Purple Majesty; Red-Y38; Yukon Gold Snowden) were fed with skin after cooking convection oven, using random block design 50 g available carbohydrate. Glucose was used as standard venous collected at 0, 15, 30, 45, 60, 90, 120 min. Areas under curve (AUC) for insulin calculated, Insulin Index derived. Neither AUC nor significantly different among various studied. Although mean (±SE) values types varied (purple = 77.0 ± 9.0; red 78.0 14.0; yellow 81.0 16.0; white 93.0 17.0), these differences different. The polyphenol content (mg GAE/100 DW) 234 28; 190 15; 108 39; 82 1 purple, red, potatoes, respectively. There significant inverse correlation between (r −0.825; p < 0.05; n 4). In purple inhibited 37.4 2.2% 28.7 3.2%, related their content, possibly mediated through effect anthocyanins