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POTENTIAL OF SELECT YOGURTS FOR DIABETES AND HYPERTENSION MANAGEMENT
Article first published online: 22 NOV 2006
DOI: 10.1111/j.1745-4514.2006.00091.x
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How to Cite
APOSTOLIDIS, E., KWON, Y.-I. and SHETTY, K. (2006), POTENTIAL OF SELECT YOGURTS FOR DIABETES AND HYPERTENSION MANAGEMENT. Journal of Food Biochemistry, 30: 699–717. doi: 10.1111/j.1745-4514.2006.00091.x
Publication History
- Issue published online: 22 NOV 2006
- Article first published online: 22 NOV 2006
- Received for Publication November 29, 2005Accepted for Publication February 7, 2006
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ABSTRACT
Select brands of dairy and soy yogurt, enriched with strawberry, blueberry and peach, were screened for total phenolic content, antioxidant activity and inhibition of α-glucosidase, pancreatic α-amylase inhibition and the angiotensin converting enzyme-I (ACE-I). Blueberry yogurt had the highest phenolic content in all selected brands (A, 104 µg/mL; B, 91 µg/mL; C, 105 µg/mL; D, 79 µg/mL). Blueberry yogurt also had the highest activity in terms of 1,1-diphenyl-2-picrylhydrazyl scavenging activity (A, 93%; B, 82%; C, 93%; D, 80%) and α−glucosidase inhibition (A, 58%; B, 78%; C, 90%; D, 83%), which correlated to phenolic content. The α−amylase inhibitory activity was not correlated to any specific type of yogurt, whether it was plain, soy based or fruit enriched. α-Amylase inhibition ranged from 48 to 69% in brands that were plain or soy based and/or fruit enriched. However, with ACE-I inhibition, the highest activity was found in soy-based and fruit-enriched yogurts.