In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit¹ enzymes² responsible for carbohydrate³（碳水化合物） absorption and assimilation（同化，吸收）. And that could mean a tasty way to help people with diabetes⁴ decrease their blood sugar. "We're thinking about a dealcoholized fermented⁵（酿造） fruit beverage⁶ that would optimize⁷ the inhibition of the alpha-amylase and alpha-glucosidase enzymes and also make use of the wines' other healthful bioactive components," said Elvira de Mejia, a U of I professor of food chemistry and food toxicology.

 

Graduate student Michelle Johnson evaluated the nutritional⁸ value of 19 Illinois wines, deciding on a blueberry-blackberry blend for maximum effectiveness.

 

In the in vitro（在试管内） study, the scientists compared the anti-carb effects of the alpha-amylase and alpha-glucosidase enzymes with acarbose, an anti-diabetes drug. The carb-degrading enzymes were inhibited⁹ in a range of 91.8 percent for alpha-amylase compared to acarbose and 103.2 percent for alpha-glucosidase compared to acarbose, de Mejia said.

 

The study is the first to assess the effect of berry fermentation at different temperatures on these carb-inhibiting enzymes. At both room and cold (4ºC) temperatures, berry wine retained the ability to degrade the enzymes, she said.

 

In a second study, Johnson quantified the antioxidant, polyphenol, and anthocyanin（花青素） content of blueberry and blackberry wines. Her proposed blend contains an abundance of these bioactive compounds, which add to its healthful properties.

 

The researchers are particularly interested in the ability of anthocyanins to reduce inflammation, which contributes to the development of many chronic¹⁰ illnesses, including cancer, metabolic¹¹ disease, and cardiovascular disease. To that end, they are experimenting with the berries' effects on inflammatory cells, and they have found that anthocyanins reduce markers associated with the inflammatory response.

 

"Preliminary studies have indicated that anthocyanins may have a positive effect on cognition and overall brain health while protecting against some of the effects of aging, such as Alzheimer's disease and memory loss. These berries have some very intriguing¹² components," de Mejia said.

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