Anti-oxidant, anti-glycant, and inhibitory activity against α-amylase and α-glucosidase of selected spices and culinary herbs

Abstract

Aqueous and methanol extracts of dry sage, rosemary, basil, parsley, chili, garlic and onion were analyzed to investigate their anti-oxidant and anti-glycant activities and in vitro inhibitory potential against enzymes involved in glycemic regulation. The aqueous extracts of rosemary and sage were the richest in phenolic compounds and showed the highest ability in binding iron and inhibiting DPPH, superoxide radicals and advanced glycation end-product production, lipid peroxidation, and the activity of α-glucosidase and α-amylase. On the other hand, the methanol extracts of both these Labiatae were less efficient than those of garlic, onion, parsley and chili in scavenging hydroxyl radicals. As far as protein glycation is concerned, methanol extracts were more effective in inhibiting the production of Amadori compounds and the aqueous ones in preventing advanced glycation end-product formation. Therefore these spices may be preventive not only against cardiovascular diseases but also type 2 diabetes.

Antidiabetic effects of natural plant extracts via inhibition of carbohydrate hydrolysis enzymes with emphasis on pancreatic alpha amylase

“…In this sense, rosemary clonal extracts have been demonstrated to exert alpha-glucosidase inhibitory activity (92), although no alpha-amylase inhibitory capacity was found in the same herb extracts. In contrast, in a recent study (17) that analyzed the pancreatic alpha-amylase inhibitory activity of different spice extracts, rosemary aqueous extract exerted the most effective inhibitory activity (approximately 30%). In addition, the aqueous extracts of Lamiaceae species in this study (rosemary, sage and basil) were the richest in phenolic compounds.…”

“…Nevertheless, the evaluation of alpha-amylase inhibitory activity is not only limited to traditional herbs (13)(14)(15)(16) or spices (17,18), but also to diverse food extracts (19,20). Within the large number of plants have been used in traditional Chinese medicine for diabetes therapy (21), some of them have been approved by the Chinese health regulatory agency for their commercial use in China (22).…”

Red wine polyphenols protect n−3 more than n−6 polyunsaturated fatty acid from lipid peroxidation

“…Reduction of DPPH radical was performed as previously described (Cazzola, Camerotto, & Cestaro, 2011). In brief: to 3 mL of DPPH 60 μM in ethanol were added 100 μL of WP extract and absorbance was monitored at 517 nm (Abs 517 nm extract).…”

Evaluation of antioxidant capacity of Chinese five-spice ingredients

“…These phenolic compounds in spices are closely associated with their antioxidant activity, which is mainly due to their redox properties resulting in various possible mechanisms, including free-radical scavenging activity, transition-metal-chelating activity and singlet-oxygen-quenching capacity (Shan et al, 2005). In addition to the high AOC, phenols have been reported to prevent or reduce risk of human diseases, including cardiovascular disease (Davis et al, 2007), neurodegenerative disease (Bourre, 2006), cancer (Dashwood, 2007) and diabetes (Cazzola et al, 2011;Dham et al, 2006;Li et al, 2013).…”