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  • Title: Effect of sprouting on antioxidant and inhibitory potential of two varieties of Bengal gram (Cicer arietinum L.) against key enzymes linked to type-2 diabetes.
    Author: Prathapan A, Fahad K, Thomas BK, Philip RM, Raghu KG.
    Journal: Int J Food Sci Nutr; 2011 May; 62(3):234-8. PubMed ID: 21126210.
    Abstract:
    Type 2 diabetes is a chronic metabolic disease, and the current treatment for type 2 diabetes targets oxidative stress and postprandial hyperglycemia via the inhibition of α-glucosidase and α-amylase, key enzymes linked to type 2 diabetes. In the present study, two varieties of sprouted and non-sprouted Bengal gram (white coated and brown coated) extracts were assayed for total phenolic content, DPPH radical scavenging activity, total antioxidative capability and the inhibition of α-glucosidase and α-amylase activity. Sprouting increased the total phenolic content in both the varieties of Bengal gram and exhibited significant DPPH radical scavenging activity and antioxidant capability compared with that of non-sprouted Bengal gram. Sprouting also increased the inhibitory potential of Bengal gram against α-glucosidase and α-amylase compared with the non-sprouted variety. The overall results suggest that increased antioxidant and inhibitory potential of sprouted Bengal gram against α-glucosidase and α-amylase makes them desirable for dietary management/prevention of diabetes. This finding also provides essential information for the development of sprouted Bengal gram-derived antidiabetic products.
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