The potential antidiabetic properties of Liang (<i>Gnetum gnemon</i> var.<i>tenerum</i>) leaves

SUKSANGA, Anunya; SIRIPONGVUTIKORN, Sunisa; YUPANQUI, Chutha Takahashi; LEELAWATTANA, Rattana

doi:10.1590/fst.64522

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Review Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.64522 copy

The potential antidiabetic properties of Liang (Gnetum gnemon var.tenerum) leaves

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Diabetes mellitus (DM) is a serious global health problem. Type 2 diabetes mellitus (T2DM) is insulin resistance and islet β-cell impairment. Oral medications or injection agents can have negative effects. Literature reviews showed that chlorophyllin inhibit gluconeogenesis and increase glucose uptake by the peripheral muscles. Scientific data also revealed that glutamine, alanine, arginine, and leucine increase insulin secretion by stimulating the changing of glucose to pyruvate and enhancing the TCA cycle to increase activate membrane depolarization. Fiber in either the insoluble or soluble form can reduce blood sugar. Soluble fibers reduce blood sugar by interfering with carbohydrate and fat absorption. Natural products containing high protein and fiber as well as chlorophyllin derivatives have been investigated extensively for anti-diabetes properties. The leaves of Liang contain high protein, fiber, and chlorophyll; therefore, the leaves of this plant must have good potential to be an alternative natural antidiabetic agent.

Keywords:
Liang leaves; diabetes; amino acids; chlorophyllin; fiber

Proximate composition	Sample
	**Gnetum gnemon var. gnemon** ^* * Source: Lim (2013).		**Gnetum gnemon var. tenerum ^ ** Source: Anisong et al. (2022).
	Amount	%DV	Amount	%DV
Water	81.7 g	N/D	84.0 g	N/D
Energy	57 kcal	N/D	58 kcal	N/D
Protein	4.2 g	8.40%	4.1 g	8.20%
Total fat	1.5 g	4.29%	0.33 g	0.94%
Ash	1.3 g	N/D	1.0 g	N/D
Carbohydrate	6.6 g	5.08%	9.6 g	7.39%
Crude fiber	4.7 g	N/D	6.5 g	N/D
Mineral	Amount	%DV	Amount	%DV
Calcium	94 mg	9.40%	55.4 mg	5.54%
Iron	3.8 mg	47.50%	0.9 mg	11.25%
Magnesium	37 mg	8.81%	35.4 mg	8.43%
Phosphorus	68 mg	9.71%	-	N/D
Potassium	419 mg	8.91%	416.3 mg	8.85%
Zinc	12.1 ppm	110.00%	0.76 ppm	6.91%
Copper	1.5 ppm	166.67%	0.85 ppm	94.45%
Manganese	41 ppm	1782.61%	-	N/D
Vitamins	Amount	%DV	Amount	%DV
Vitamin C (ascorbic acid)	1.5 mg	1.67%	61.1 mg	68.02%
Vitamin K	-	-	332.8 μg	416%
Vitamin A	-	-	627.2 μg	78.40%

Region	2016		2017		2018		Average
Region	Amount	%	Amount	%	Amount	%	Amount	%
Northern	146,324	1.22	149,695	1.25	160,984	1.34	152,334	1.27
Central	212,613	1.32	214,638	1.34	227,589	1.42	218,280	1.36
Northeastern	66,280	1.10	69,715	1.16	73,412	1.22	69,802	1.16
Eastern	322,138	1.47	344,215	1.57	370,712	1.69	345,688	1.58
Southern	93,134	0.99	98,707	1.05	108,529	1.16	100,123	1.07

Dish name	Ingredients	Cooking procedure
Liang leaves coconut soup	- 1 bunch (100-150 g) of Liang leaves - Protein (6-7 shrimps, 1 cup of dried shrimps or 1 of crispy gourami fish) - 500 mL of coconut milk - 2 shallots and 2 garlic cloves - 1 teaspoon of shrimp paste - 1 teaspoon of salt - 1 teaspoon of sugar	Remove the leaves from the petioles and wash. Peel the shrimp, remove the heads and wash. Crush shallots and garlic cloves. Heat coconut milk, shallots and garlics and immediately add the shrimp, peeled shrimp and salt. Add the Liang-leaves and more seasoning if prefer. Serve hot with rice.
Stir-fried Liang leaves with egg	- 2 bunches (200-300 g) of Liang leaves - 2 tablespoons of palm oil or rice bran oil - 2 eggs - 1 tablespoon of garlic (chopped) - 2 tablespoons of oyster sauce - 2 teaspoons of soy sauce - 1/2 teaspoon of sugar - 1/2 teaspoon of ground white pepper	Add oil and garlic to a hot pan. Add the eggs and stir. Add Liang leaves and stir fry and immediately seasoning with oyster sauce, soy sauce, sugar, and white pepper. Stir until cooked. Serve hot with rice.
Boiled Liang leaves in coconut milk	- 1 bunch (100-180 g) of Liang leaves - 250 mL of coconut milk - 1 grilled mackerel - 1 shallot - 1 teaspoon black pepper - 1/2 teaspoon of salt - 1/4 teaspoon of sugar - 1/2 teaspoon of shrimp paste	Remove the leaves from the petioles and wash. Descale mackerel and grill. Add drinking water to a hot pot, heat until boil. Add Liang leaves, heat until soft then remove to cool down in cold water. Pound pepper, shallots and grilled mackerel then add shrimp paste, mix thoroughly. Add the chili paste in coconut milk and heat until boil and add cooked Liang leaves. Add more seasoning (salt and sugar) if prefer Serve hot with rice and any chili paste.
Liang leaves with steamed mackerel in coconut soup	- 1 bunch (100-150 g) of Liang leaves - 500 mL of coconut milk - 5 shallots - 1 steamed mackerel - 1 tablespoon tamarind sauce - 1 teaspoon of shrimp paste - 1 teaspoon of sugar	Pound shallots and steamed-mackerel before adding shrimp paste, mix thoroughly. Add the chili paste composing of black pepper, shallots, shrimp paste, and salt in coconut milk and heat until boil. Add Liang leaves, steamed-mackerel, and more seasoning if prefer. Serve hot with rice.
Southern Thai curry with blue crab	- 5-6 blue crabs - 1 bunch (100-150 g) Liang leaves - 1/2 cup of stink beans (parkia) - kaffir leaf, goat pepper - 15-20 bird chilis - 1 tablespoon of galangal - 1 tablespoon of grated lime skin - 1 teaspoon turmeric - 2 lemongrasses - 3 shallot bulbs - 1 garlic bulb - Fish sauce and sugar	Add the chili paste composing of shallots, bird chilis, galangal, lemongrasses, garlic, turmeric, and sliced kaffir lime rind in to the pot then add shrimp paste, coconut milk and heat until boil. Add Liang leaves and blue crab and immediately season with fish sauce and sugar. Add kaffir lime leaf, sliced goat pepper. Serve hot with rice.
Liang leaves omelet	- 2 bunches of Liang leaves - 2-3 eggs - 1/2 cup of sliced shallots - 3-5 sliced of bird chilis - 1 tablespoon of fish sauce	Beat the eggs and mix with washed Liang leaves, add sliced shallots and bird chilis. Add seasoning (fish sauce) and mix well. Heat plenty of oil in the pan then pour over the mixture of beaten egg and Liang leaves. Wait until the bottom is golden, then turn over. Serve hot with rice and/or chili paste.
Crispy Liang leaves	- 1 bunch of Liang leaves - 1/2 cup of crispy flour - 3-4 tablespoon of drinking water - 100 mL of palm oil or rice bran oil	Remove the leaves from the petioles and wash. Add water to flour and mix to get batter. Heat cooking oil Dip Liang leaves in batter and fry in hot oil until golden brown. Serve hot with sweet sauce or chili sauce.

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[1] *Corresponding author: sunisa.agro@gmail.com