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December 8, 2025Food Chemistry InternationalOpen Access

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

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Authors

AMAminu MohammedANAliyu Nuhu

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Overview

The study demonstrates antioxidant activity and enzyme inhibition in banana peel, suggesting its potential for reducing postprandial hyperglycemia and aiding metabolic disorders.

Key Points

  • Banana peel exhibits strong antioxidant activity and inhibits carbohydrate digesting enzymes, reducing blood glucose levels.
  • α‐amylase and α‐glucosidase activities were significantly inhibited by banana peel with IC50 values below 100 μg/mL.
  • Mixed inhibition was observed for α‐amylase and α‐glucosidase in banana peel and pawpaw seed extracts, respectively.
  • Incorporating banana peel into functional foods may offer a natural strategy for managing type 2 diabetes.

Cite This Study

Mohammed et al. (2025) studied this question.

synapsesocial.com/papers/693624ad4fa91c937236c602https://doi.org/10.1002/fci2.70045
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Also Consider

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  1. 1Effect of Some Fruit Peels on Glucose Non-Availability and its Uptake by Saccharomyces Cerevisiae under In-Vitro Digestive Environment2024 · 1 citations
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  3. 3In silico Evaluation of Plant-Derived Compounds as Potential α-Amylase Inhibitors for Treatment of Type 2 Diabetes2025 · 1 citations
  4. 4Musa Parasidiaca (unripe plantain) Enhanced Uptake of Glucose in Yeast CellsIn Vitro for the Control of Hyperglycemia2024 · 1 citations
  5. 5Comparative Evaluation of In-Vitro Antidiabetic Activity of Selected Herbal Extracts Using α-Amylase and α-Glucosidase Inhibition Assays2026