Banana stem juice demonstrates antidiabetic potential – study
09/30/2018 // Ellaine Castillo // Views

Researchers have shown that stem juices from bananas (Musa × paradisiaca L.) have potential antidiabetic compounds, regardless of where they were planted. Their study, which was published in Czech Journal of Food Sciences, determined the phytochemicals present in banana stem juices that have antidiabetic property.

  • The leaves, peels, roots, and stems of banana plants are commonly used traditional treatments for diarrhea, dysentery, intestinal colitis, inflammation, pain, and snakebites.
  • Low molecular weight bioactive compounds that have potential pharmaceutical applications have been discovered in bananas. These include potential antidiabetic compounds that work by inhibiting carbohydrate-digesting enzymes and glucose adsorption, as well as promoting antioxidant activity.
  • Concentrations of bioactive compounds are affected by environmental factors. To test this, the study used bananas planted either in Vietnam or in a greenhouse in the Czech Republic.
  • Bioactive compounds present in stem juices derived from unripe bananas were determined.
  • Corresponding bioactivities against alpha-glucosidase and alpha-amylase, which are carbohydrate-digesting enzymes, were also determined.

Results of the study show that although there were differences in antidiabetic compounds present in stem juice from bananas planted in Vietnam and in the Czech Republic, both of them still exhibited similar levels of alpha-glucosidase and alpha-amylase inhibition. Researchers also suggest that further studies should be done to identify and quantify the most potent antidiabetic compounds in banana stem juice.

Read the full text of the study at this link.

Learn more about the antidiabetic potential of banana stem juice by visiting today.

Journal Reference: 

Dong N, Alena N, Klára S, Ji?í H, Huong P, Jitka V, Milena S, Jana H, Tomáš R. ANTIDIABETIC COMPOUNDS IN STEM JUICE FROM BABANA GROWN IN NATURAL AND GREENHOUSE. Czech Journal of Food Sciences. 2017;35(5). DOI: 10.17221/172/2017-cjfs

Take Action:
Support Natural News by linking to this article from your website.
Permalink to this article:
Embed article link:
Reprinting this article:
Non-commercial use is permitted with credit to (including a clickable link).
Please contact us for more information.
Free Email Alerts
Get independent news alerts on natural cures, food lab tests, cannabis medicine, science, robotics, drones, privacy and more.
App Store
Android App
eTrust Pro Certified

This site is part of the Natural News Network © 2022 All Rights Reserved. Privacy | Terms All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing International, LTD. is not responsible for content written by contributing authors. The information on this site is provided for educational and entertainment purposes only. It is not intended as a substitute for professional advice of any kind. Truth Publishing assumes no responsibility for the use or misuse of this material. Your use of this website indicates your agreement to these terms and those published here. All trademarks, registered trademarks and servicemarks mentioned on this site are the property of their respective owners.

This site uses cookies
Natural News uses cookies to improve your experience on our site. By using this site, you agree to our privacy policy.
Learn More
Get 100% real, uncensored news delivered straight to your inbox
You can unsubscribe at any time. Your email privacy is completely protected.