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Protocatechuic acid is a polyphenolic compound found in many foods including the acai berry.1 It has been documented that this compound possesses antioxidative, antibacterial, and antimutagenic activities.2
It has also been reported that protocatechuic acid could be considered as an antihyperglycemic agent because it could inhibit porcine pancreatic amylase activity in vitro.3
Protocatechuic acid provided in vitro inhibitory activity on R-glucosidase and suggests that this compound might be able to manage diabetes and hypertension. However, the in vivo antidiabetic effects of this compound remain unknown.4
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1
Pacheco-Palencia, L. A.; Mertens-Talcott, S.; Talcott, S. T. Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.). J. Agric. Food Chem. 2008, 56, 4631–4636.
2
Stagos, D.; Kazantzoglou, G.; Theofanidou, D.; Kakalopoulou, G.; Magiatis, P.; Mitaku, S.; Kouretas, D. Activity of grape extracts from Greek varieties of Vitis vinifera against mutagenicity induced by bleomycin and hydrogen peroxide in Salmonella typhimurium strain TA102. Mutat. Res. 2006, 609, 165–175.
3
McCue, P.; Vattem, D.; Shetty, K. Inhibitory effect of clonal oregano extracts against porcine pancreatic amylase in vitro. Asia Pac. J. Clin. Nutr. 2004, 13, 401–408.
3
Kwon, Y. I.; Vattem, D. A.; Shetty, K. Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension. Asia Pac. J. Clin. Nutr. 2006, 15, 107–118.
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