Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory
Diabetes is one of the main causes of morbidity and mortality around the world. Many studies have been conducted to find beneficial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory effects of α-glycosidase and α-amylas...
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| Main Authors: | , , , |
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| Format: | Online |
| Language: | eng |
| Published: |
Universidad Autónoma de Tamaulipas
2013
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| Online Access: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/6 |
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| Summary: | Diabetes is one of the main causes of morbidity and mortality around the world. Many studies have been conducted to find beneficial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory effects of α-glycosidase and α-amylase from aqueous extracts of cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum) oregano (Origanum vulgare), black pepper (Piper nigrum) and clove (Eugenia caryophyllus), which are widely used in Mexican dishes. Aqueous extracts were prepared (50 °C for 3h) and phenolic compounds content, antioxidant activity, as well as the in vitro inhibitory potential of α-glycosidase and α-amylase, were determined. The contents of phenolic compunds ranged from 3.12 to 104.4 mg/g of sample. All the extracts exhibited an antioxidant activity, expressed as the percentage of inhibition of DPPH- radical (30 to 82 %) and inhibitory capacity of α-glycosidase (22 to 70 %). The inhibition of α-amylase activity was found between 0 AND 50 %. The aqueous extracts of cinnamon yielded highest inhibitory capacity against α-glycosidase and DPPH- radical activities. The aqueous extracts of oregano showed lowest inhibition against α-glycosidase activity and did not show inhibition against α-amylase. The inhibitory effectiveness of the enzymes and the total phenolic compounds were not correlated. However, there was a correlation between the antioxidant activity and the total phenolic compounds (r2 = 0.94, P < 0.05). The inhibition of α-glycosidase and α-amylase is one of the therapeutic approaches to slow down the digestion and absorption of carbohydrates and hence, the reduction of postprandial blood glucose. The use of these typical Mexican spices has potential in the early stages of hyperglycemia treatment. |
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