Processed dietary plants demonstrate broad capacity for angiotensin converting enzyme and angiotensin II receptor binding inhibition in vitro

Patten, Glen S.; Abeywardena, Mahinda Y.; Head, Richard; Bennett, Louise

doi:10.1016/j.jff.2012.06.002

Cited by 19 publications

(13 citation statements)

References 75 publications

(91 reference statements)

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“…3) indicated dose-dependent ACE activity inhibition expressed with IC 50 = 0.33 mg/ml. [30] Volatile compounds are often associated with important cardiovascular effects, but yet data regarding their ACE inhibitory are unsufficient. Demands for new ACE inhibitors are caused primarily for safety reasons since synthetic substances record new side effects year after year.…”

Section: Ace Inhibitory Activitymentioning

confidence: 99%

“…Some spices belonging to family Apiaceae demonstrated potential for angiotensin II receptor inhibition as well as for ACE inhibition therefore suggesting using them as functional food could be the health benefit (not just through regulation of blood pressure but some other important physiological processes). [30] Volatile compounds are often associated with important cardiovascular effects, but yet data regarding their ACE inhibitory are unsufficient. [24] Previous studies showed that the essential oil of wild growing Thymus algeriensis with oxygenated monoterpenes as main chemical class (44.85%) possessed ACE inhibitory activity with IC 50 = 150 lg/ml.…”

Section: Ace Inhibitory Activitymentioning

confidence: 99%

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Variations in Chemical Composition, Vasorelaxant and Angiotensin I‐Converting Enzyme Inhibitory Activities of Essential Oil from Aerial Parts of Seseli pallasii Besser (Apiaceae)

Suručić

Kundaković

Lakušić

et al. 2017

Chemistry & Biodiversity

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The present paper describes environmental and seasonal-related chemical composition variations, vasorelaxant and angiotensin I-converting enzyme (ACE) activities of essential oil from aerial parts of Seseli pallasii BESSER. The composition was analyzed by GC and GC/MS. Monoterpenes were found to be the most abundant chemical class with a-pinene (42.7 -48.2%) as the most prevalent component. Seseli pallasi essential oil relaxed isolated endothelium-intact mesenteric arteries rings precontracted with phenylephrine with IC 50 = 3.10 nl/ml (IC 50 = 2.70 lg/ ml). Also, S. pallasii essential oil was found to exhibit a dose-dependent ACE inhibitory activity with an IC 50 value of 0.33 mg/ml. In silico evaluation of ACE inhibitory activity of the individual components showed that spathulenol exhibited the best binding affinity with ACE, and the lowest binding energy of À7.5 kcal/mol. The results suggested that combination of vasorelaxing and ACE inhibitory effects of the analyzed S. pallasii essential oil might have the potential therapeutic significance in hypertension.

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Section: Ace Inhibitory Activitymentioning

confidence: 99%

Section: Ace Inhibitory Activitymentioning

confidence: 99%

Variations in Chemical Composition, Vasorelaxant and Angiotensin I‐Converting Enzyme Inhibitory Activities of Essential Oil from Aerial Parts of Seseli pallasii Besser (Apiaceae)

Suručić

Kundaković

Lakušić

et al. 2017

Chemistry & Biodiversity

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“…While an abundance of ACE-inhibitory activity has been associated with dietary peptides, the rennin-angiotensin regulatory activity of dietary plants is less well understood since they are not a good source of protein. Recent report underlined the significant correlation between ACE-inhibitory activity and polyphenols that dietary plants contain (Patten et al, 2012). Further work is needed to reveal relationship between ACE-inhibitory activity and polyphenols of vegetable mixes.…”

Section: Antioxidant Activity In Vitro Antidiabetic Bile Acid Bindimentioning

confidence: 99%

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Karakaya

Şimşek

et al. 2015

J Food Sci Technol

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In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freezedried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC 50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.

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“…In the case of lentil proteins, mainly composed of globulins, recent studies have shown that lentil protein hydrolysates exhibit ACE inhibitory activity (Barbana and Boye, 2011). In addition, recent report has addressed ACE inhibitory activities of polyphenols that dietary plants contain (Patten et al, 2012) Expected glycemic index of salad dressing was 74.0 (Table 2). According to classification of GI salad dressing belongs to high GI foods.…”

Section: In Vitro Antioxidant Ace Inhibitory Antidiabetic and Bile mentioning

confidence: 99%

Functional Salad Dressing as an Excipient Food

Karakaya¹,

El²,

Şimşek³

2015

Turkish JAF Sci.Tech.

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The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods. Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited α-glucosidase and α-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%.

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Processed dietary plants demonstrate broad capacity for angiotensin converting enzyme and angiotensin II receptor binding inhibition in vitro

Cited by 19 publications

References 75 publications

Variations in Chemical Composition, Vasorelaxant and Angiotensin I‐Converting Enzyme Inhibitory Activities of Essential Oil from Aerial Parts of Seseli pallasii Besser (Apiaceae)

Variations in Chemical Composition, Vasorelaxant and Angiotensin I‐Converting Enzyme Inhibitory Activities of Essential Oil from Aerial Parts of Seseli pallasii Besser (Apiaceae)

Vegetable product containing caseinomacropeptide and germinated seed and sprouts

Functional Salad Dressing as an Excipient Food

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