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Assessment of inhibitory action of tea extract on human salivary amylase

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Title Assessment of inhibitory action of tea extract on human salivary amylase
 
Creator Mahajan, Mehak
Shah, Vijay Kumar
Kayesth, Sunil
 
Subject Diabetes
Human salivary amylase
Inhibitory action
Tea extract
 
Description 321-324
Tea, an aromatic beverage from Camellia sinensis, is the second
most consumed drink after water. The different types of tea include
black, green, oolong, etc. Salivary amylase is an enzyme that helps
digestion by breaking down polysaccharides into smaller molecules,
contributing to elevated blood glucose levels and postprandial
hyperglycemia. The scientific community is exploring natural
inhibitors of amylase to slow down starch digestion and lower
postprandial blood glucose levels for diabetes management. Plantderived
α-amylase inhibitors are gaining popularity as safe and costeffective
alternatives. The current study included the effect of tea
extract on the action of human salivary amylase. The result
demonstrated that the extract slowed down human salivary amylase
activity in a dose-dependent manner. At the concentration of 1% tea
extract, the achromatic point was reached in an hour, while in the
control sample, it was achieved within 5 minutes. In conclusion, tea
consumption affects the attributes of human saliva by inhibiting the
activity of salivary amylase, thereby affecting the digestion of
starch. Thus, tea could potentially be used to manage glucose levels
in diabetes patients.
 
Date 2024-08-06T05:11:17Z
2024-08-06T05:11:17Z
2024-08
 
Type Article
 
Identifier 0976-0512 (Online); 0976-0504 (Print)
http://nopr.niscpr.res.in/handle/123456789/64368
https://doi.org/10.56042/ijnpr.v15i2.11662
 
Language en
 
Relation Int. cl. (2021.01)− A61K 36/00, C12N 9/00, C12Q 1/00, C12Q 1/40
 
Publisher NIScPR-CSIR,India
 
Source IJNPR Vol.15(2) [June 2024]