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SOURSOP ON DIABETES


                            ANTIDIABETIC PROPERTIES OF SOURSOP

After every meal, there is a rise in the blood sugar due to the breakdown of carbohydrates into Glucose, which enters blood bloodstream. In healthy individuals, after about an hour post meal, blood glucose levels peak and return to normal within 2 to 3 hours, with levels rarely exceeding 140 mg/dL. In people with diabetes, this rise can be more pronounced and prolonged, sometimes exceeding 180 mg/dL. 

Soursop fruit and plant parts have been used for the management of Diabetes for years. The folkloric use in Diabetes is supported by the fact that, studies carried out on Soursop in vitro, it has been found that Soursop fruit and Soursop plant part extracts show inhibitory effect on 𝛼-amylase and 𝛼-glucosidase.

Reducing the postprandial hyperglycemia is an important strategy for type 2 Diabetes management. Several studies have shown that α-amylase and α-glucosidase activity significantly influence blood glucose levels. Therefore, their inhibition significantly reduces the postprandial increase of blood glucose. Studies have shown that 𝛼-amylase and 𝛼-glucosidase inhibitory effect of plant foods is attributed to their phenolic constituents. Phenol and flavonoid content found in Soursop fruit and Soursop plant parts exhibited the highest 𝛼-amylase and 𝛼-glucosidase inhibitory effects. Thus, Soursop helps regularise the blood sugar effectively.

 

Reference : S. S. Nair, V. Kavrekar, and A. Mishra, “In vitro studies on alpha amylase and 𝛼 glucosidase inhibitory activities of selected plant extracts,” European Journal of Experimental Biology, vol. 3, no. 1, pp. 128–132, 2013.


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