Účinnost fytoterapie v podpůrné léčbě diabetes mellitus typu 2 : Borůvka černá (Vaccinium myrtillus)
| Title in English | Effectiveness of phytotherapy in supportive treatment of type 2 diabetes mellitus : Billberry (Vaccinium myrtillus) |
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| Authors | |
| Year of publication | 2015 |
| Type | Article in Periodical |
| Magazine / Source | Česká a slovenská farmacie |
| MU Faculty or unit | |
| Citation | |
| Field | Pharmacology and pharmaceutical chemistry |
| Keywords | bilberry; Vaccinium myrtillus; diabetes mellitus; phytotherapy; antocyanines |
| Attached files | |
| Description | The billberry is well-known for its tasty blue-dyeing fruits. Historically the leaves and fruits were used to treat diabetes, cardiovascular diseases, dementia and cancer. Antidiabetic properties of the plant are attributed mostly to the content of anthocyanins and polyphenols. These compounds have proven their antidiabetic potential in various studies. Their mechanism of action is increase of insulin secretion (anthocyanin pelargonidin), reduction of insulin resistance (anthocyanin cyanidin-3-glucoside), glucose resorption from GIT (polyphenols) and enhancement of beta-cells regeneration. Besides these effects anthocyanins contribute to improvement of lipid specter and have antioxidant, antiinflammatory and cardioprotective activity. Antidiabetic effects of anthocyanin cyanidin-3-galactoside were compared to acarbose (synergistic effect), hypocholesterolemic activity of cyanidin-3-O-glucoside to atorvastatin (synergistic effect) and hypolipidemic properties of billberry leaf extract to ciprofibrate (extract has a lower effect). However, in many preclinical and clinical studies were assessed also different species of the Vaccinium genus and other plants with similar effect as the billberry. Therefore, in order to convincingly assess efficacy and safety of blueberry herbal medicines more studies are necessary. Such studies should shed light into the variety of anthocyanins, their particular effects and optimal doses and compare their effects with intake of foods generally rich in anthocyanins. |
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