Hypoglycemic effect of the water extract of Smallantus sonchifolius (yacon) leaves in normal and diabetic rats

Aybar, Manuel J.; Riera, Alicia N. Sánchez; Grau, Alfredo; Sánchez, Sara S.

doi:10.1016/s0378-8741(00)00351-2

Cited by 227 publications

(157 citation statements)

References 10 publications

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“…Besides its reduced caloric value, Yacon has negligible cariogenicity (YOUNES et al, 1993;BRIGHENTI et al, 1995;KOK et al, 1996;AYBAR et al, 2001;GUIGOZ et al, 2002;SILVA;CÂNDIDO, 2004;GENTA et al, 2005;LOBO et al, 2007).…”

Section: Methodsmentioning

confidence: 99%

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

et al. 2013

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Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight), respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

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Section: Methodsmentioning

confidence: 99%

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

et al. 2013

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“…Volpato et al (1997) demonstrated the hypoglycaemic activity of water extract of dried yacon leaves in feeding experiments with rats with induced diabetes. Aybar et al (2001) tested the hypoglycaemic effect of water extract of yacon leaves in normal, transiently hyperglycaemic and streptozocin-induced diabetic rats. 10% yacon decoction administered intraperitoneally produced a significant decrease in plasma glucose levels in normal rats.…”

Section: Uses Of Yacon Potentials and Advantagesmentioning

confidence: 99%

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Lachman¹,

Lojka²,

Orsák³

2003

Plant Soil Environ.

130

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Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson], a native plant of the Andes, belongs to the family Compositae (Asteraceae) and it represents a traditional crop of the original population of Peru used in traditional medicine. A major portion of tuberous root biomass is composed of water (> 70% of fresh weight). Saccharides, especially oligofructans, form 70-80% of dry weight, protein content ranges between 0.3% and 3.7%. Fructooligosaccharides of inulin type β (2→1), mainly oligomers (GF 2 -GF 16 ), are known for their ability to keep the colon healthy. Yacon sweetness is predominantly caused by fructose, which is by some 70% sweeter than sucrose. Other oligosaccharides are 1-kestose and nystose. Diabetics and persons suffering from digestive problems are recommended to consume yacon because its sugars are not available from the small intestine. The mean tuberous root composition per 100 g of fresh matter is 81.3, 13.8, 0.9, 1.0, 0.1 and 1.1 g of water, saccharides, fibre, proteins, lipids and ash, respectively. Mean mineral contents per 100 g of fresh matter are 334, 34, 12, 8.4, 0.4 and 0.2 mg of potassium, phosphorus, calcium, magnesium, sodium and iron, respectively. Vitamins B 1 , B 2 , C, β-carotene and polyphenols in the same weight are present at mean concentrations 0.07, 0.31, 5.0, 0.13 and 203 mg, respectively. Yacon can be considered an industrial crop, particularly as a source of inulin. The used forms are flour, syrup, extract from tuberous roots and moreover leaf extract for the preparation of yacon infusion with hypoglycaemic effect. In yacon leaves di-and sesquiterpenes with protective effects against insects are present, among them mainly ent-kaurenic acid (ent-kaur-16-en-19-oic acid) and its derivative -15-α-angeloyloxy-entkauren-19-oic acid 16-epoxide. Other components are polyphenolic antioxidants, esp. hydroxycinnamic acids and chlorogenic acid. A new antifungal melampolide -sesquiterpene lactone named sonchifolin, as well as three known melampolides, polymatin B, uvedalin and enhydrin, were isolated from leaf extracts of yacon. Three major phytoalexins were isolated: 4'-hydroxy-3'-(3-methylbutanoyl)acetophenone, 4'-hydroxy-3'-(3-methyl-2-butenyl)acetophenone and 5-acetyl-2-(1-hydroxy-1-methylethyl)benzofuran.

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“…and Endl.) H. Robinson or "yacon" due to it wide range of medicinal and nutritional properties [1,2,3,4,5,6,7]. S. sonchifolius is probably an allotetraploid species, with "wild yacon" (S.…”

Section: Introductionmentioning

confidence: 99%

Smallanthus macroscyphus: A new source of antidiabetic compounds

Serra-Barcellona

Aráoz

Cabrera

et al. 2014

Chemico-Biological Interactions

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Hypoglycemic effect of the water extract of Smallantus sonchifolius (yacon) leaves in normal and diabetic rats

Cited by 227 publications

References 10 publications

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Smallanthus macroscyphus: A new source of antidiabetic compounds

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