Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean ( (L.) DC) and Their Effect on α-Glucosidase Inhibition.

Kaempferol glycosides are functional components of jack bean. The chemical stability of kaempferol glycosides under simulated food processing conditions was evaluated in this study by subjecting the methanol extract and each compound to heat treatment. During the heat treatment, rearrangement of the anisoyl group on the rhamnose moiety of the kaempferol glycoside was observed, followed by hydrolysis upon long-term heat treatment.

Identification and Characterization of a-Glucosidase Inhibition Flavonol Glycosides from Jack Bean ( (L.) DC.

Although the intake of jack bean ( (L.) DC.), an underutilized tropical legume, can potentially decrease the risk of several chronic diseases, not much effort has been directed at profiling the polyphenolics contained therein.

Antidiabetic components from the hexane extract of red kidney beans ( L.): isolation and structure determination.

Red kidney beans ( L.) contain bioactive compounds that are known to exhibit antidiabetic effects via inhibition of α-glucosidase. However, information on the nonpolar components that exhibit antidiabetic activity is limited.