Inhibition and effect of almond hull extract on activities of α-amylase and α-glucosidase, and postprandial glucose in normal SD rats

Abstract

Controlling postprandial hyperglycemia is considered as a viable prophylactic treatment for type 2 diabetes mellitus. A major strategy in decreasing postprandial glucose involves inhibition of the carbohydrate-hydrolyzing enzymes, α-amylase and α-glucosidase. The aim of this study was to evaluate the hypoglycemic potential of almond hull extract in vitro and in vivo. The in vitro results showed that, among the 0 %, 30 %, 50 % and 80 % ethanol extracts of almond hull, the 50 % ethanol extracts demonstrated the most significant inhibition of digestive enzymes. With in vivo tests, the blood glucose concentration in the control rats increased sharply near the peak glucose level in 15 min, while the peak glucose level of rats loading the almond hull extract occurred in 30 min. Therefore, almond hull extract can reduce postprandial blood glucose levels and delay the time to peak by about 15 min, providing a sustained and gradual release of energy.

Keywords

• Almond hulls
• In vitro and in vivo studies
• Postprandial glucose