Tartary, but not common, buckwheat inhibits α-glucosidase activity: its nutritional implications

Abstract

This study shows the presence of α-glucosidase inhibitor in Tartary buckwheat. The present study shows that standard Tartary buckwheat flour exhibited a high level of α-glucosidase inhibitory activity, whereas newly-developed Manten-kirari var., which exhibited a very low level of rutin-degrading enzyme, exhibited no α-glucosidase inhibitory activity. On the other, no α-glucosidase inhibitory activitywas found in common buckwheat flour. Nutritional implications of these findings in view of diabetes mellitus prevention were discussed.