Complexation with soy protein makes tarragon polyphenols more bioavailable to fight diabetes

A study looking at the combining of soy protein with an extract of tarragon shows it to be an effective tool in combating diabetes.

It appears that a complexation with soy protein has proved to make tarragon polyphenols more bioavailable and bioaccessible, according to a study published in the journal Nutrition.

The study, “Artemisia dracunculus L. polyphenols complexed to soy protein show enhanced bioavailability and hypoglycemic activity in C57BL/6 mice,” impacted hypobglycemic activity in diabetic mice, proving scientifically validated food-based interventions as a possible intervention in the treatment of metabolic syndrome.

The ethanol extract of tarragon containing bioactive polyphenols improved insulin resistance in vitro and in vivo.

The aim of the study was to compare the bioaccessibility and bioavailability and the efficacy of polyphenols delivered alone or formulated with non-food Gelucire®, (5011- Gelucire), or sorbed to SPI (5011-Nutrasorb®) in diabetic mice.

The conclusion was complexation soy protein makes tarragon extract more effective in combating metabolic syndrome.

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