Departament of Pharmaceutical Sciences, School of Health Sciences, Campus Darcy Ribeiro, University of Brasília, Brasília, Brazil.
J Pharm Pharm Sci. 2012;15(1):141-83. doi: 10.18433/j35s3k.
Inhibition of α-amylase, enzyme that plays a role in digestion of starch and glycogen, is considered a strategy for the treatment of disorders in carbohydrate uptake, such as diabetes and obesity, as well as, dental caries and periodontal diseases. Plants are an important source of chemical constituents with potential for inhibition of α-amylase and can be used as therapeutic or functional food sources. A review about crude extracts and isolated compounds from plant source that have been tested for α-amylase inhibitory activity has been done. The analysis of the results shows a variety of crude extracts that present α-amylase inhibitory activity and some of them had relevant activity when compared with controls used in the studies. Amongst the phyto-constituents that have been investigated, flavonoids are one of them that demonstrated the highest inhibitory activities with the potential of inhibition related to number of hydroxyl groups in the molecule of the compound. Several phyto-constituents and plant species as α-amylase inhibitors are being reported in this article. Majority of studies have focused on the anti-amylase phenolic compounds.
α-淀粉酶抑制剂可以抑制淀粉和糖原的消化，被认为是治疗碳水化合物吸收紊乱（如糖尿病和肥胖症）、龋齿和牙周病的一种策略。植物是具有潜在α-淀粉酶抑制作用的化学成分的重要来源，可以用作治疗或功能性食品的来源。本文综述了植物来源的粗提物和分离化合物中具有α-淀粉酶抑制活性的物质。对结果的分析表明，有多种粗提物具有α-淀粉酶抑制活性，其中一些与研究中使用的对照物相比具有显著的活性。在所研究的植物成分中，黄酮类化合物是具有最高抑制活性的成分之一，其抑制活性与化合物分子中羟基的数量有关。本文报道了几种作为α-淀粉酶抑制剂的植物成分和植物物种。大多数研究都集中在具有抗淀粉酶作用的酚类化合物上。
