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Antiglycemic and anticomplementary potential of an edible plant Gnaphalium hypoleucum DC

Authors Sun, Qun; Xu, Nai-Yu; Li, Qi-Run; Yao, Shi; Li, Meng; Li, He-Ran; Zhang, Jian; Chen, Dao-Feng

Journal JOURNAL OF FUNCTIONAL FOODS , NOV 2017,:38

DOI 10.1016/j.jff.2017.09.006

Abstract Gnaphalium hypoleucum DC is used as a wild vegetable, named Qing Ming Cai, as well as a folk medicine in China. One new compound, Gnaphaliin C, and nineteen known compounds were isolated and indentifled from G. hypoleucum, total flavonoids were analyzed by UHPLC-Q-TOF/MS. The a-glucosidase inhibitory and anti-complementary activities of all compounds and total flavonoids were evaluated. Total flavonoids and ten compounds exhibited anti-complementary activities. Total flavonoids and six compounds inhibited alpha-glucosidase. The antihyperglycaemic effects of total flavonoids were investigated by streptozotocin (STZ)-induced diabetic mice. Total flavonoids improved the glucose tolerance and decreased blood sugar, increased muscle glycogen content, decreased the levels of triacylglycerol (TG) and total cholesterol (TC), enhanced superoxide dismutase (SOD) activity and decreased malondialdehyde (MDA) level in diabetic mice. G. hypoleucum and its total flavonoids could be used as functional food for diabetics. (C) 2017 Elsevier Ltd. All rights reserved.

Species covered 秋鼠麴草(原变种) Gnaphalium hypoleucum