Dietary inhibitors of fats and carbohydrates degrading enzymes can reduce obesity and type 2 diabetes. In this study, we screened crude extracts from 30 commonly consumed fruits to test their in vitro inhibitory effect against key enzymes relevant for obesity (pancreatic lipase) and type 2 diabetes (α-glucosidase and α-amylase), total phenolic content (Folin-Ciocalteu method), and antioxidant capacity (ABTS and FRAP). The IC50 values of the fruits tested varied from 39.91 to >400 mg/mL, from 1.04 to >80 mg/mL, and from 0.72 to 135.07 mg/mL against α-glucosidase, α-amylase, and pancreatic lipase, respectively. Antioxidant capacity ranged from 0.66 to 124.66 μmol of TE/g of fruit and strongly correlated with phenolic content, while the enzyme inhibition was poorly correlated with total phenolic and antioxidant capacity. Among fruits tested, blue honeysuckle and red gooseberry exhibited the highest inhibitory activity with respect to the carbohydrate degrading enzymes, while lingonberry had the strongest anti-lipase activity.

This study has evaluated the antioxidant capacity and content of both water-and lipid-soluble antioxidants present in red and white cabbages, savoy cabbage and Brussels sprouts. Total phenolic and vitamin C contents varied from 21 to 171 mg per 100 g and from 18 to 129 mg per 100 g, respectively. Levels of carotenoids ranged from 0.009 to 1.16 mg per 100 g, while a-tocopherol levels from 0.008 to 0.82 mg per 100 g. Red cabbage and Brussels sprouts were the most rich sources of dietary antioxidants, while their content was the lowest in white cabbage. Water-soluble antioxidants were the main antioxidant compounds in the vegetables tested, and their contribution to the trolox equivalent antioxidant capacity values was near 99%. Among phenolic compounds, anthocyanins were the main constituents in red cabbage, but hydroxycinnamic acids predominated in other vegetables. Phenolic extracts were capable of scavenging O 2 AE -, DPPH AE and ABTS AE + radicals and inhibited a lipid peroxidation in a linoleic acid emulsion.

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