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Food Chem. 2013 Jun 1;138(2-3):1574-80. doi: 10.1016/j.foodchem.2012.09.125. Epub 2012 Nov 23.

Biguanide related compounds in traditional antidiabetic functional foods.

Author information

1
San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N, Center, CO 81125, USA. venu.perla@colostate.edu

Abstract

Biguanides such as metformin are widely used worldwide for the treatment of type-2 diabetes. The identification of guanidine and related compounds in French lilac plant (Galega officinalis L.) led to the development of biguanides. Despite of their plant origin, biguanides have not been reported in plants. The objective of this study was to quantify biguanide related compounds (BRCs) in experimentally or clinically substantiated antidiabetic functional plant foods and potatoes. The corrected results of the Voges-Proskauer (V-P) assay suggest that the highest amounts of BRCs are present in green curry leaves (Murraya koenigii (L.) Sprengel) followed by fenugreek seeds (Trigonella foenum-graecum L.), green bitter gourd (Momordica charantia Descourt.), and potato (Solanum tuberosum L.). Whereas, garlic (Allium sativum L.), and sweet potato (Ipomea batatas (L.) Lam.) contain negligible amounts of BRCs. In addition, the possible biosynthetic routes of biguanide in these plant foods are discussed.

PMID:
23411283
DOI:
10.1016/j.foodchem.2012.09.125
[Indexed for MEDLINE]

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