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Research Article | Open Access

α-Glucosidase inhibitors isolated from medicinal plants

Zhenhua Yina, Wei Zhanga, Fajin Fenga,b, Yong Zhanga, Wenyi Kanga( )
Huanghe Science and Technology College, Zhengzhou 450063, China
College of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China

Peer review under responsibility of Beijing Academy of Food Sciences.

Show Author Information

Abstract

Objective

α-Glucosidase inhibitors can be used as a new class of antidiabetic drug. By competitively inhibiting glycosidase activity, these inhibitors help to prevent the fast breakdown of sugars and thereby control the blood sugar level. This study provides a wealth of information about α-glucosidase inhibitors isolated from medicinal plants; this knowledge will be useful in finding more potent antidiabetic candidates from the natural resources for the clinical development of antidiabetic therapeutics.

Results

411 compounds exhibiting α-glucosidase inhibitory activity were summarized and isolated them from medicinal plants. The compound classes isolated include: terpenes (61) from 14 genus, alkaloids (37) from 11 genus, quinines (49) from 4 genus, flavonoids (103) from 24 genus, phenols (37) from 9 genus, phenylpropanoids (73) from 20 genus, sterides (8) from 5 genus, and other types of compounds (43).

Conclusion

Compounds with α-glucosidase inhibitory activity are abundant in nature and can be obtained from several sources. They have high α-glucosidase inhibitory potential, and can be clinically developed for treating diabetes mellitus.

Keywords

α-Glucosidase inhibitorInhibitory activityMedicinal plants

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Food Science and Human Wellness
Volume 3 Issue 3-4,
December 2014
Pages 136-174
DOI: 10.1016/j.fshw.2014.11.003
Cite this article:
Yin Z, Zhang W, Feng F, et al. α-Glucosidase inhibitors isolated from medicinal plants. Food Science and Human Wellness, 2014, 3(3-4): 136-174. https://doi.org/10.1016/j.fshw.2014.11.003

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Received: 05 November 2014
Accepted: 20 November 2014
Published: 08 December 2014
© 2015 Beijing Academy of Food Sciences.
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