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

生活方式引起的疾病是一个严重的社会问题。糖尿病是生活方式引起的疾病之一。该疾病包括两种类型，即依赖胰岛素的i型和不依赖胰岛素的itype。后一种类型占糖尿病患者总数的95%以上。为了治疗和预防胰岛素不依赖性的遗忘，人们利用了阿卡糖等药物和含有小麦白蛋白、四元多酚和抗消化聚葡萄糖等功能成分的功能食品。目前，除了上述成分外，还有望开发出其他功能成分。为了建立评价含多酚食品降血糖效果的指标，阐明食品中降血糖的功能成分十分重要，我们积极开展了食品中多酚类化合物的研究。因此，我们发现绿原酸是一种诱导血糖水平降低的功能成分，儿茶素和槲皮素在已知的多酚化合物中显示出诱导血糖水平降低的功能。有趣的是，这些多酚成分被证明通过抑制蔗糖酶和麦芽糖酶等α-葡萄糖苷酶活性来调节血糖水平。我们在冈山地区的白甘薯叶片中发现了绿原酸衍生物Kibimidori。这些绿原酸衍生物对α-葡萄糖苷酶活性的抑制作用强于绿原酸、槲皮素和儿茶素。这一发现表明，这些成分是负责降低血糖水平的候选功能成分。

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.