Phaseolamine - alpha-amylase inhibitor derived from white bean [Phaseolus vulgaris] - potential health benefits

• Autorzy: Ciok J , Jarosz M

Warianty tytułu

PL

Fasolamina - inhibitor alfa-amylazy pochodzacy z fasoli [Phaseolus vulgaris] - i jej potencjalne znaczenie dla zdrowia

• Języki publikacji: EN

Abstrakty

EN

Phaseolamin is the name of protein extract obtained from white bean (Phaseolus vulgaris) demonstrating alpha-amylase inhibiting activity. The extract is commonly used in many so called 'starch blockers' as anti-obesity and anti-diabetic remedy The mechanism of phaseolamin action was discussed and clinical and animal trials evaluating biological effects of use were reviewed. The result of the studies show, that phaseolamin has got potent anti-amylase activity in small intestine and it may be useful in specific health conditions. But the data are still limited and the research should be continued.

PL

Fasolamina jest substancją białkową pochodzącą z fasoli (Phaseolus vulgaris), która wykazuje aktywność blokującą działanie alfa-amylazy. Jest głównym składnikiem tzw. ‘blokerów skrobi’, które są oferowane jako środki o działaniu sprzyjającym zmniejszeniu masy ciała i przeciwcukrzycowym. W pracy omówiono mechanizm działania fasolaminy oraz wyniki badań przeprowadzonych u ludzi i na modelu zwierzęcym, oceniające jej działanie biologiczne. Wyniki dostępnych badań wskazują, że fasolamina silnie obniża aktywność alfa-amylazy w jelicie cienkim i może być użyteczna w określonych sytuacjach zdrowotnych. Jednak ilość przeprowadzonych dotychczas badań jest niewielka i powinny być podejmowane dalsze prace nad tą substancją, które pozwolą na pełniejsze poznanie jej właściwości.

Słowa kluczowe

EN

clinical effect; alpha-amylase inhibitor; health; diabetes; protein extract; obesity; Phaseolus vulgaris; human nutrition; white bean; human health; phaseolamin

• Wydawca: -
• Czasopismo: Żywienie Człowieka i Metabolizm
• Rocznik: 2008
• Tom: 35
• Numer: 3
• Opis fizyczny: p.193-201,ref.

Twórcy

autor

Ciok J

• European Food Safety Authority in Parma

autor

Jarosz M

• Dietetic and Clinical Nutrition Departament, National Food and Nutrition Institute in Warsaw

Bibliografia

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