What is the white mulberry (Morus alba)?

The white mulberry (Morus alba L.) is a plant whose leaves have been used for centuries in various traditional medicine systems. Modern research is focusing particularly on its bioactive ingredients, which have the potential to Influence on carbohydrate metabolism and metabolic processes can take^[1].

A central The active ingredient in mulberry leaves is 1-deoxynojirimycin (DNJ).. This compound belongs to the group of α-glucosidase inhibitors – substances that inhibit enzymes in the small intestine which break down complex carbohydrates into glucose.^[2].

This mechanism can slow down the conversion of carbohydrates into sugars, which can contribute to a more even rise in blood sugar levels after meals.^[3].

Blood glucose regulation and postprandial glucose profiles

A rise in blood sugar levels typically occurs after carbohydrate-rich meals. The extent of this rise can vary depending on the type of food consumed and the individual's metabolic state.

Studies show that pronounced blood sugar fluctuations – especially rapid rises followed by rapid drops – can be associated with increased hunger and increased energy intake later in the day.^[4].

Against this background, researchers are investigating how the rise in blood sugar can be influenced during digestion. This is where α-glucosidase inhibitors such as DNJ come into play.

Human studies show that Standardized extracts from mulberry leaves can significantly reduce the postprandial rise in blood sugar after carbohydrate-rich meals.^[3]. This allows for a more even blood sugar level.

Mechanism of action of DNJ in carbohydrate metabolism

In the small intestine, complex carbohydrates are broken down into simple sugars by enzymes, which are then absorbed into the bloodstream.

DNJ specifically inhibits these enzymes, particularly α-glucosidases. This slows down the breakdown of carbohydrates, leading to delayed glucose uptake.^[2].

This mechanism differs from many other approaches to blood sugar regulation because it acts directly in the digestive process and not only after glucose has been ingested.

Review articles therefore describe DNJ as a well-studied plant-based approach to influencing postprandial glucose metabolism.^[4].

Antioxidant properties of mulberry leaves

In addition to DNJ, the leaves of the white mulberry contain a variety of secondary plant compounds, including polyphenols, flavonoids, chlorogenic acid and rutin.

These compounds are being studied in research, particularly for their antioxidant properties. Oxidative stress is considered a key factor involved in numerous metabolic processes.

Analyses show that Mulberry leaves rich in flavonol glycosides are substances that can contribute to the plant's antioxidant capacity^[5].

This combination of enzyme-inhibiting and antioxidant properties This makes Morus alba a widely studied plant substance in the context of metabolic health.

Traditional application and modern research

In the In Traditional Chinese Medicine (TCM), the leaves of the white mulberry are known as "Sang Ye". Used for centuries.

Traditionally, they were used, among other things, to support various metabolic processes. These historical applications are increasingly being supplemented today by modern nutritional and pharmacological research.

The combination of traditional knowledge and modern research helps to better understand the biological properties of this plant.

Assessment of the current state of research

Current research shows that extracts from the white mulberry can influence several relevant mechanisms in metabolism:

• Slowing of carbohydrate digestion through α-glucosidase inhibition
• Reduction of postprandial blood glucose spikes
• potential support for a more stable energy profile after meals
• Antioxidant effects through secondary plant compounds

At the same time, the long-term clinical significance of these effects remains the subject of further research, particularly with regard to dosage, duration of use and individual metabolic differences.

Sources

[1] Wyatt P et al. – Nature Metabolism
https://www.nature.com/articles/s42255-021-00383-x

[2] Kimura T. et al. – Molecules
https://www.mdpi.com/1420-3049/21/2/206

[3] Mudra M. et al. – Diabetes Care
https://diabetesjournals.org/care/article/30/5/1272/29959

[4] Zhang Y et al. – Journal of Ethnopharmacology
https://www.sciencedirect.com/science/article/pii/S0378874123000119

[5] Katsube T. et al. – Food Chemistry
https://www.sciencedirect.com/science/article/pii/S0308814605002712