Inhibitory effect of phenolic compounds from grape seeds (Vitis vinifera L.) on the activity of angiotensin I converting enzyme

Afonso, Joana; Passos, Claúdia P.; Coimbra, Manuel A.; Silva, Carlos M.; Soares-da-Silva, Patrı́cio

doi:10.1016/j.lwt.2013.04.009

Cited by 18 publications

(13 citation statements)

References 34 publications

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“…However, it should be emphasized that other non-identified compounds may have contributed to the observed activities. The results are consistent with previous reports, which have reported that ACE-inhibitory activity varies because of differences in polyphenolic compounds of different plant extracts [ 21 , 42 , 43 , 44 , 45 ].…”

Section: Discussionsupporting

confidence: 93%

Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme

Sultana

Alashi

Islam

et al. 2020

Foods

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The aim of the study was to determine the in vitro enzyme inhibition activities of aqueous polyphenolic extracts of nine popular Bangladeshi vegetables, namely ash gourd, bitter gourd, brinjal, Indian spinach, kangkong, okra, ridge gourd, snake gourd, and stem amaranth. Polyphenolic glycosides were the major compounds present in the extracts. Inhibition of α-amylase (up to 100% at 1 mg/mL) was stronger than α-glucosidase inhibition (up to 70.78% at 10 mg/mL). The Indian spinach extract was the strongest inhibitor of pancreatic lipase activity (IC50 = 276.77 µg/mL), which was significantly better than that of orlistat (381.16 µg/mL), a drug. Ash gourd (76.51%), brinjal (72.48%), and snake gourd (66.82%) extracts were the most effective inhibitors of angiotensin-converting enzyme (ACE), an enzyme whose excessive activities have been associated with hypertension. Brinjal also had a significantly higher renin-inhibitory activity than the other vegetable extracts. We conclude that the vegetable extracts may have the ability to reduce enzyme activities that have been associated with hyperglycemia, hyperlipidemia, and hypertension.

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Section: Discussionsupporting

confidence: 93%

Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme

Sultana

Alashi

Islam

et al. 2020

Foods

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“…ACE inhibitory activity is now one of the major therapies for treating hypertension (Hall et al, 2018). The available data concerning ACE inhibitory activity focus on the action of phenolic compounds (Sakulnarmrat et al, 2014;Afonso et al, 2013;López de Lacey et al, 2014) and mostly bioactive peptides (Hall et al, 2018;Garcia-Mora et al, 2015). In our study, betalains derived from eight red beet products were assessed for the potential to lower blood pressure by inhibiting ACE (Fig.…”

Section: Ace Inhibitory Activity Of Red Beet Productsmentioning

confidence: 99%

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

Sawicki

Martínez‐Villaluenga

Frı́as

et al. 2019

Journal of Functional Foods

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The aim of this study was to determine the impact of three different technological processes and in vivo digestion on the profile and content of betalains and inhibition of angiotensin I converting enzyme (ACE) in red beet. Betalains were analysed by the micro-HPLC-TOF-MS/MS method, while ACE inhibition was determined by an in vitro assay. In the tested samples, thirteen betalains were identified, constituting nine betacyanins, two betaxanthins and two betalain precursors. Among the betalains identified in the non-digested samples, betanin (betacyanin) and vulgaxanthin I (betaxanthin) were predominant. In the digested samples, 17-decarboxy-neobetanin (betacyanin) and cyclo-DOPA (betalain precursor) were the dominant compounds. The applied technological processes reduced the content of betalain by 31-64% in the obtained products. The contribution of betalains released from red beet products after in vitro digestion was detected within the range of 0.001-0.10%. The applied treatments lowered ACE inhibition of the non-digested red beet products, while in general, the in vitro digestion caused an increase in ACE inhibition in the digested red beet products.

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“…In addition to the suppression of oxidative stress, one commonly used therapeutic approach to treat hypertension is the inhibition of angiotensin-I converting enzyme (ACE), which mediates the formation of angiotensin II, a vasoconstrictor and ROS initiator. Various plant extracts and pure phenolics possess ACE inhibitory activity and the ACE inhibition varies greatly according to their chemical structures (Afonso, Passos, Coimbra, Silva, & Soares-da-Silva, 2013; Al Shukor et al, 2013; Guerrero et al, 2012; Ojeda et al, 2010). However, the ACE inhibition capability of cooked legume extract has received little study (Xuan et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties

Zhang

Pechan

Chang

2018

Journal of Functional Foods

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Lentil, black soybean and black turtle bean are commonly consumed legumes of different genera, containing high phenolic contents, which are effective antioxidants and angiotensin-I converting enzyme (ACE) inhibitors. However, these legumes’ phenolic compositions and ACE inhibition ability have not been compared. Crude water extract (CE) was semi-purified (SPE) and fractionated using column chromatography. Results showed that purification and fractionation could substantially increase phenolic contents and antioxidant capacities. Heating and variety had great effect on phenolic substances, antioxidant potential and mass yield of extracts and fractions. Only crude extracts showed potent ACE inhibitory activity. Black turtle bean’s ACE inhibition potential was largely reduced by cooking. The order from low to high in terms of ACE inhibitory activity was black turtle bean < lentil < black soybean. Identification and quantification of individual phenolic compounds by UV spectroscopy and LC-MSn analysis confirmed 18, 22, and 14 compounds, respectively, for the three legumes.

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Inhibitory effect of phenolic compounds from grape seeds (Vitis vinifera L.) on the activity of angiotensin I converting enzyme

Cited by 18 publications

References 34 publications

Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme

Inhibitory Activities of Polyphenolic Extracts of Bangladeshi Vegetables against α-Amylase, α-Glucosidase, Pancreatic Lipase, Renin, and Angiotensin-Converting Enzyme

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

Antioxidant and angiotensin-I converting enzyme inhibitory activities of phenolic extracts and fractions derived from three phenolic-rich legume varieties

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