• Nutrition Research and Practice
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• v.18 no.1
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• pp.88-97
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• 2024

BACKGROUND/OBJECTIVES: Mitigating insulin resistance and hyperglycemia is associated with a decreased risk of diabetic complications. The effect of Daraesoon (shoot of hardy kiwi, Actinidia arguta) on hyperglycemia was investigated using a type 2 diabetes animal model. MATERIALS/METHODS: Seven-week-old db/db mice were fed either an AIN-93G diet or a diet containing 0.4% of a 70% ethanol extract of Daraesoon, whereas db/+ mice were fed the AIN-93G diet for 7 weeks. RESULTS: Consumption of Daraesoon significantly reduced serum glucose and blood glycated hemoglobin levels, along with homeostasis model assessment for insulin resistance in db/db mice. Conversely, Daraesoon elevated the serum adiponectin levels compared to the db/db control group. Furthermore, Daraesoon significantly decreased both serum and hepatic triglyceride levels, as well as serum total cholesterol levels. Additionally, consumption of Daraesoon resulted in decreased hepatic tumor necrosis factor-α and monocyte chemoattractant protein-1 expression. CONCLUSIONS: These results suggest that hypoglycemic effect of Daraesoon is mediated through the improvement of insulin resistance and the downregulation of pro-inflammatory cytokine expression in db/db mice.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.208-213
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• 2016

This study evaluated the in vitro radical scavenging and ${\alpha}$-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at $180^{\circ}C$ with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and ${\alpha}$-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the ${\alpha}$-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.