Resveratrol glycoside was found in the Northwest Highlands of the Chinese Academy of Sciences to lower blood sugar after meals

Through systematic separation and screening of the chemical composition in Tanggut Huang, the Northwest Plateau Biological Research Institute of the Chinese Academy of Sciences found that resveratrol glycosides had significant α-glucosidease inhibition activity, which significantly inhibited the increase in blood sugar after meals in diabetic model mice. The study provided an alternative compound for the development of treatments for high blood sugar after a meal for diabetes. Diabetes is a chronic metabolic disease, mainly manifested in hyperglycemia, as well as serious complications of diabetes, including coronary artery disease, stroke, arterial disease, retinal lesions, kidney disease and neuropathy, according to
the co-author of the paper,
Journal of Agricultural and Food Chemistry
in the Journal of Agricultural and Food Chemistry. Regulating post-meal blood sugar levels is an effective treatment for diabetes and prevention of diabetes-related complications. a-glucosidease inhibitors have been recommended as a first-line drug for diabetes, but the side effects of these drugs on the gastrointestinal tract are greater, making clinical restrictions. Therefore, the screening of highly effective and low-toxic α-glucosidease inhibitors from natural products is a hot topic in this field.
The first author of the paper, Zhao Xiaohui, an associate researcher at the
Northwest Plateau Institute, said that through systematic separation and screening of the chemical composition in Tanggut Huang, the research group on vegetation restoration and medicinal plant resources found that resveratrol glycosides had significant α-glucosidease inhibition activity. In vivo studies showed that oral resveratrol glycoside significantly inhibited the increase in blood sugar after meals in normal mice and diabetic mice, and showed dose dependence. In addition, through enzyme dynamics analysis and molecular docking experiments, the competitive inhibition mechanism of resveratrol glycoside to α-glucoside enzyme was determined. The research was funded by Qinghai International Cooperation Project, Qinghai Natural Fund Project, Sichuan Provincial Hospital Cooperation Project and other funds.