Anti-Diabetic Activity Phenolic Constituents from Red Wine Against α-Glucosidase and α-Amylase

Abstract

Red wine is one of the most popular beverages worldwide. The benefit of moderate consumption of red wine on human health has been taken great interest recent years. In this present article, the anti-diabetic properties of red wine from Portugal were studied in vitro. The four fractions from solid phase extraction with reversed-phase material C18 were subjected to the anti-diabetic activity assay in vitro. Our findings show that dealcoholised red wine and the four fractions exhibited strong inhibitory activities both on α-glucosidase, which catalyses the cleavage of glucose from disaccharide and α-amylase, which breaks down long-chain carbohydrates, respectively. The results indicated that the main components responsible for such activities were found to be the monomeric and oligomeric flavan-3-ol compounds. Our data might provide further evidence that the prevention of hyperglycemia may be another beneficial effect of moderate consumption of red wine. Practical Applications The health benefits of moderate consumption of red wine have been well documented, and several techniques are used to investigate the potential activities of red wine polyphenols. However, there are few dates on the potential anti-diabetic activity of red wine from solid phase extraction (SPE) fractions. In this article, SPE technique was used to evaluate the activity of red wine polyphenols against diabetes, and our data indicate that another beneficial effect of consuming moderate amounts of red wine may be the prevention and treatment of diabetes.