STUDY ON THE DEVELOPMENT OF THE SCORE AS AN INDEX FOR THE EEFECT OF POLYPHENOL-CONTAINING FOODS ON THE REDUCTION OF BLOOD GLUCOSE LEVEL

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Life-style-induced disease is a critical social problem. Diabete is one of the life-style-induced diseases. The disease consists of two types, namely I-type which is dependent on insulin, and IItype, which is nondependent on insulin. The latter type accounts for more than 95% of total diabetic patients. In order to cure and prevent the omset of the insuline-nondependent, a drug such as Acalbose and functional foods including functional components such as wheat albumin, quava polyphenol and digestion-resitant polydextrose have been utilized At present, other functional components than the above-mentioned components are expected to be developed.In order to establish an index assessing the effect of polyphenol-containing foods on reduction of blood glucose level, it is very important to elucidate the functional components in the foods responsible for the reduction of blood glucose level We carried out the investigation on polyphenol compounds in foods actively. Consequently, we found out chlorogenic acid as a functional components inducing the reduction of blood glucose level Furthermore, catechins and quercetin were shown to show the functionality inducing the reduction of blood glucose level o among the known polyphenol compounds. Interestingly, these polyphenol components were shown to exhibit the regulation of the blood glucose level by inhibition α-glucosidase activity such as sucrase and maltase.We found out the occurrence of chlorogenic acid derivatives in the leavers of white sweet potato called Kibimidori in Okayama region. These chlorogenic acid derivatives were shown to show more powerful inhibitory activity for α-glucosidase activity than chlorogenic acid, quecetin and catechins. This finding indicates that these components are candidate as afunctional components responsible for the reduction of blood glucose level.