Preliminary Comparisons of Tender Shoots and Young Leaves of 12 Mulberry Varieties as Vegetables and Constituents Relevant for Their Potential Use as Functional Food for Blood Sugar Control

文献类型： 外文期刊

第一作者： Wei, Jia

作者： Wei, Jia;Zhu, Yan;Lin, Tianbao;Chen, Lei;Xu, Zilong;Lv, Zhiqiang;Liu, Peigang;Tao, Han

作者机构：

关键词： nutritional composition; mulberry varieties; blood sugar control

期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）

ISSN：

年卷期： 2023 年 12 卷 21 期

页码：

收录情况： SCI

摘要： Vegetables are essential for maintaining health and preventing diseases due to their nutrients and functional components. However, vegetables specifically designed for blood sugar control are limited. The mulberry tree (Morus) offers potential as a source of functional vegetables with blood-sugar-lowering properties, mainly attributed to 1-Deoxynojirimycin (DNJ). This study compared the nutritional composition and DNJ content in various edible parts of twelve mulberry tree varieties. Sensory evaluations were also conducted to assess sensory attributes. Interestingly, DNJ was found to show a positive correlation with sensory evaluations. Furthermore, the sugar content, particularly sucrose, was significantly higher in tender shoots than leaves, indicating tender shoots as a preferable choice for development as a functional food for blood sugar control. Finally, VM 19 and VM 22 are considered as good candidates for the mulberry vegetable using varieties after sensory evaluation and combining with the DNJ content. These findings provide valuable insights for future research into vegetable selections for blood sugar management and support the potential commercialization of mulberry leaf vegetables as functional food options.

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