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Fruit Yogurts For Type 2 Diabetes And Hypertension Prevention

POTENTIAL OF SELECT YOGURTS FOR DIABETES AND HYPERTENSION MANAGEMENT
E. APOSTOLIDIS, Y.-I. KWON and K. SHETTY1 Laboratory of Food Biotechnology, Department of Food Science University of Massachusetts, Amherst, MA 01003
Received for Publication November 29, 2005 Accepted for Publication February 7, 2006

ABSTRACT Select brands of dairy and soy yogurt, enriched with strawberry, blueberry and peach, were screened for total phenolic content, antioxidant activity and inhibition of a-glucosidase, pancreatic a-amylase inhibition and the angiotensin converting enzyme-I (ACE-I). Blueberry yogurt had the highest phenolic content in all selected brands (A, 104 mg/mL; B, 91 mg/mL; C, 105 mg/mL; D, 79 mg/mL). Blueberry yogurt also had the highest activity in terms of 1,1-diphenyl-2-picrylhydrazyl scavenging activity (A, 93%; B, 82%; C, 93%; D, 80%) and a-glucosidase inhibition (A, 58%; B, 78%; C, 90%; D, 83%), which correlated to phenolic content. The a-amylase inhibitory activity was not correlated to any specific type of yogurt, whether it was plain, soy based or fruit enriched. a-Amylase inhibition ranged from 48 to 69% in brands that were plain or soy based and/or fruit enriched. However, with ACE-I inhibition, the highest activity was found in soy-based and fruitenriched yogurts.

INTRODUCTION The two major forms of diabetes are Type 1 (insulin-dependent diabetes mellitus) and Type 2 (noninsulin-dependent diabetes mellitus). Both Type 1 and Type 2 diabetes share one central feature: elevated blood sugar (glucose) levels. In Type 1, specifically, there is insufficient insulin, a hormone produced by the pancreas (Dicarli et al. 2003). Type 2 diabetes is the most common form of diabetes, accounting for 90% of cases, and is usually characterized by an abnormal rise in blood sugar right after a meal, called postprandial hyperglycemia (Centers for Disease Control and Prevention 2005).
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