Enhancing antioxidant and anti-hyperglycaemic functions of gingko biloba L. seeds using thermal detoxification

Abstract

A large number of Ginkgo biloba L. seed (GBS) has not been widely consumed as functional foods due to its doubtful biological activity. After GBS is thermally detoxified in a microwave oven for 2 min, anti-hyperglycemic effect of GBS ingestion on type 2 diabetic (T2D) mice and possible mechanism are investigated in details. Oral administration of the detoxified GBS for 4 weeks can reduce fasting blood glucose and serum insulin levels, improve glucose tolerance and insulin tolerance, and significantly increase antioxidative capacity of liver tissue in T2D mice. The pathological damage to liver tissue, pancreatic β-cells and the kidney was ameliorated. GBS ingestion may ameliorate glucose level in T2D mice, regulate glucose and lipid metabolism, and improve insulin resistance by enhancing anti-oxidative and anti-inflammatory activities in the body. Therefore, GBS has the potential to be developed as a novel functional food.

Keywords

• Ginkgo biloba seed
• Type 2 diabetes
• Hypoglycaemic effect
• Anti-inflammation
• Antioxidant activity
• Thermal processing