TABLE 1.
Phenolic bioactive-linked antioxidant and antihyperglycemic properties of selected traditional food plants of Native Americans and comparisons with contemporary varieties
| Food plant | Total soluble phenolic concentration (mg/g) | Total DPPH based antioxidant activity (% inhibition)1 | In vitro anti-hyperglycemic property relevant α-amylase enzyme inhibitory activity (%) | In vitro anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity (%) | |
|---|---|---|---|---|---|
| Traditional corn | Purple corn (41) | 8.0 | 77 | ND | 51 |
| Dark-red corn (38) | 0.5 | 38 | 32 | 35 | |
| Oaxacan green corn | 1.2 | 55 | 34 | 22 | |
| Contemporary corn | Yellow corn | 0.2–0.5 | 10–30 | 20–50 | 10–20 |
| Traditional beans | Hidatsa red beans | 1.4 | 45 | 68 | 18 |
| Hopi black bean | 2.0 | 78 | 82 | 30 | |
| Algonquin speckled bean | 1.8 | 77 | 78 | 8 | |
| Arikara yellow bean | 1.6 | 72 | 48 | 27 | |
| Andean legume (41) | 4.0 | 40 | ND | 20 | |
| Jack bean | 1.2 | 60 | 50 | 20 | |
| Cotemporary beans | Black bean | 1.5 | 65 | 30–50 | 30 |
| Red kidney bean | 1.8 | 72 | 50–70 | 34 | |
| Traditional squash | Round orange pumpkin (38) | 0.2 | 33 | 60 | 50 |
| Gete okosomin squash | 0.3 | 10 | 36 | 50 | |
| Contemporary squash | Butternut | 0.3 | 10 | 20 | 10 |
| Buttercup | 0.4 | 20 | 35 | 15 | |
| Traditional grains | Wild rice | 0.1 | 25 | ND | 16 |
| Quinoa (41) | 2.3 | 86 | ND | 30 | |
| Cotemporary grain | White rice | 0.02 | 5 | ND | ND |
1DPPH, 2,2-Diphenyl-1-picrylhydrazyl; ND, not detected.