Optimization of Extraction of Hypoglycemic Ingredients from Grape Seeds and Evaluation of α‐Glucosidase and α‐Amylase Inhibitory Effects In Vitro

Grape seeds, by-products of brewing wines, are rich in polyphenol and other ingredients. The optimized extraction, composition of constituents and hypoglycemic activity were investigated in this study. The results showed that grape seeds were rich in anthocyanins and polyphenols and other active substances, inhibited α-glucosidase and α-amylase activity, which provide background and practical knowledge for the deep-processed products of grape seeds with high added value.