A recent study published in Food & Function highlights the potential of apple peels in combating blood sugar spikes, surpassing some common diabetes medications in efficacy. The research, conducted on six different apple cultivars, demonstrates the presence of phenolic compounds, which possess antioxidant and anti-inflammatory properties that could help manage Type 2 diabetes (T2D).
With the global prevalence of diabetes expected to rise to 783 million by 2045, addressing modifiable risk factors such as diet and lifestyle is crucial. Polyphenols, the bioactive compounds found in plant-based foods like apple peels, have shown promise in reducing the odds of developing T2D. These compounds offer antioxidant benefits and may prevent metabolic diseases, making them valuable additions to diabetes management.
Study Overview
The study investigated apple peels as a source of phenolic compounds, which are abundant in plant residues, including food byproducts. While apple peels are often discarded, they contain more bioactive compounds than the pulp. The researchers extracted phenolics from six apple varieties: Verde Doncella, Pinova, Borau 01, Amarilla de Octubre, Manzana Helada, and Esperiega de Ademuz.
Through advanced methods, including high-performance liquid chromatography-mass spectrometry (HPLC-MS), the study identified 37 specific phenolic compounds in the apple peel extracts. Among these, delphinidin-3,5-diglucoside, a potent antioxidant, was most abundant in the Amarilla de Octubre cultivar, known for its vivid red hue.
Key Findings
Total Phenolic Content (TPC): The Amarilla de Octubre apple variety had the highest phenolic content, showing three times more phenolics than Borau 01. The most prominent phenolics in the samples included chlorogenic acid, hyperoside, phlorizin, and procyanidin B2.
Antioxidant Activity: Apple peel extracts exhibited radical scavenging activity, with Amarilla de Octubre demonstrating the highest antioxidant potential. However, the antioxidant activity of apple peel extracts was not as potent as the reference compound, gallic acid.
Inhibition of Key Enzymes:
Apple peel extracts inhibited α-glucosidase, an enzyme that plays a key role in blood sugar regulation. Amarilla de Octubre showed the highest inhibition but was less potent than acarbose, a common diabetes medication.
α-amylase inhibition was observed in Amarilla de Octubre, although its potency was weaker compared to gallic acid, the reference compound.
Apple peel extracts were not effective in inhibiting pancreatic lipase, an enzyme involved in fat digestion.
Advanced Glycation End Products (AGEs): The formation of AGEs, which contribute to diabetes complications, was inhibited by all apple peel samples. Amarilla de Octubre showed the highest activity, although it did not surpass the reference compound, aminoguanidine.
Implications
The study’s results suggest that apple peel extracts, especially from the Amarilla de Octubre variety, possess promising antioxidant and antidiabetic properties. While these extracts did not exceed the effectiveness of established diabetes drugs, they could serve as complementary treatments, especially in managing oxidative stress and blood sugar regulation.
The findings emphasize the importance of further research, particularly human clinical trials, to confirm the bioactive effects of consuming apple peels. Additionally, the potential role of other compounds, such as triterpenes, in apple peels warrants further investigation.
Conclusion
Apple peels, typically seen as waste, could become a valuable resource in the fight against Type 2 diabetes. Rich in phenolic compounds, these peels show potential for developing nutraceuticals or pharmaceuticals to support diabetes management. However, while apple peel extracts are not a replacement for current treatments, their ability to inhibit key enzymes and reduce oxidative stress could make them a valuable addition to a comprehensive diabetes care plan.
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