In vitro antioxidant and hypoglycemic activities of Ethiopian spice blend Berbere

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 7, 2011, Pages 740-749

  Loizzo, Monica R ^a   Di Lecce, Giuseppe ^b   Boselli, Emanuele ^b   Bonesi, Marco ^a   Menichini, Federica ^a   Menichini, Francesco ^a   Frega, Natale Giuseppe ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Antioxidant activity; Berbere; Fatty acid profile; Hypoglycemic activity; Metal chelating activity; Spice blend; Total phenolic and flavonoid content

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMYLASE; ANTIDIABETIC AGENT; ANTIOXIDANT; BIPHENYL DERIVATIVE; CHELATING AGENT; ENZYME INHIBITOR; FATTY ACID; FERRIC ION; LINOLEIC ACID; PICRIC ACID; PLANT EXTRACT; POLYPHENOL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG ANTAGONISM; ETHIOPIA; IC 50; MASS FRAGMENTOGRAPHY; METABOLISM; OXIDATION REDUCTION REACTION; SPICE;

ALPHA-AMYLASES; ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHELATING AGENTS; ENZYME INHIBITORS; ETHIOPIA; FATTY ACIDS; FERRIC COMPOUNDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYPOGLYCEMIC AGENTS; INHIBITORY CONCENTRATION 50; LINOLEIC ACID; OXIDATION-REDUCTION; PICRATES; PLANT EXTRACTS; PLANT OILS; POLYPHENOLS; SPICES;

HELIANTHUS;

EID: 80053978183     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.573470     Document Type: Article

References (55)

1. Adams R. 2001. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy. Carol Stream, IL, USA: Allured Publishing Co.
2. Al-Jassir MS. 1992. Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia. Food Chem 45:239-242.
3. American Spice Trade Association. n.d. Available at: Http://www. astaspice.org/ Accessed on 18 March 2002.
4. Bendini A, Toschi TG, Lercker G. 2002. Antioxidant activity of oregano leaves. Ital J Food Science 14:17-25.
5. Benzie IF, Strains JJ. 1996. The ferric reducing ability of plasma (FRAP) as a Measure of 'antioxidant power': The FRAP assay. Anal Biochem 239:70-76.
6. Brownlee M. 2005. The pathobiology of diabetic complications. Diabetes 54:1615-1625.
7. Cervato G, Carabelli M, Gervasio S, Cittera A, Cazzola R, Cestaro B. 2000. Antioxidant properties of oregano (Origanum vulgare) leaf extracts. J Food Biochem 24:453-465.
8. Chen X, Zheng Y, Shen Y. 2006. Voglibose (Basen̈ , AO-128), one of the most important a-glucosidase inhibitors. Curr Med Chem 13:109-116.
9. Chiasson JL. 2006. Acarbose for the prevention of diabetes, hypertension, and cardiovascular disease in subjects with impaired glucose tolerance: The Study to Prevent Non-Insulin- Dependent Diabetes Mellitus (STOP-NIDDM) Trial. Trial End Pract 1:25-30.
10. Christie WW. 1998. The preparation of derivatives of fatty acid. In: Gas Chromatography and Lipids. Glasgow, Scotland, UK: The Oily Press. p 64-84.
11. Conforti F, Sosa S, Marrelli M, Menichini F, Statti GA, Uzunov D, Tubaro A, Menichini F, Della Loggia R. 2008. In vivo antiinflammatory and in vitro antioxidant activities of Mediterranean dietary plants. J Ethnopharmacol 116:144-151.
12. Connor WE. 2000. Importance of n-3 fatty acids in health and disease. Am J Clin Nutr 71:171S-175S. (Pubitemid 30046112)
13. Davì G, Santilli F, Patrono C. 2010. Nutraceuticals in diabetes and metabolic syndrome. Cardiovasc Ther 28:216-226.
14. Devasagayam TPA, Sainis KB. 2002. Immune system and antioxidants, especially those derived from Indian medicinal plants. Indian J Exp Biol 40:639-655. (Pubitemid 34604536)
15. Devasagayam TPA, Kamat JP, Sreejayan N. 2001. Antioxidant action of curcumin. In: Nesaretnam K, Packer L, editors. Micronutrients and Health: Molecular Biological Mechanisms. Champaign, IL: AOCS Press. p 42-59.
16. Fang YZ, Yang S, Wu G. 2002. Free radicals, antioxidants, and nutrition. Nutrition 18:872-879. (Pubitemid 35292261)
17. Fowles J, Mitchell J, McGrath H. 2001. Assessment of cancer risk from ethylene oxide residues in spices imported into New Zealand. Food Chem Toxicol 39:1055-1062. (Pubitemid 32778623)
18. Gülçin I. 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. Int J Food Sci Nutr 56: 491-499.
19. Gülçin I, Şat Ǐ, ŞüKrü B, Mahfuz E, Kü frevioǧlu Ö.Ǐ. 2004. Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chem 87:393-400 (Pubitemid 38622472)
20. Hengesh EJ. 1995. Principles of Medical Chemistry. Baltimore, MD: Williams & Wilkins. p 581-600.
21. Hinneburg I, Damien DHJ, Hiltunen R. 2006a. Antioxidant activities of extracts from selected culinary herbs and spices. ASEAN Food J 97:122-129. (Pubitemid 41773948)
22. Hinneburg I, Damien DHJ, Hiltunen R. 2006b. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem 97:122-129. (Pubitemid 41773948)
23. Ito N, Fukushima S, Hagiwara A, Shibata M, Ogiso T. 1983. Carcinogenicity of butylated hydroxyanisole in F344 rats. J Nat Cancer Inst 70:343-352. (Pubitemid 13164032)
24. Kaviarasan S, Naik GH, Gangabhagirathi R, Anuradha CV, Priyadarsini KI. 2007. In vitro studies on antiradical and antioxidant activities of fenugreek (Trigonella foenum graecum) seeds. Food Chem 103:31-37. (Pubitemid 46290609)
25. Kim SM, Kubota K, Kobayashi A. 1997. Antioxidative activity of sulfur-containing flavour compounds in garlic. Biosci Biotechnol Biochem 61:1482-1485. (Pubitemid 127472966)
26. Kordik CP, Reitz AB. 1999. Pharmacological treatment of obesity: Therapeutic strategies. J Med Chem 42:181-201. (Pubitemid 29069852)
27. Kwon YI, Vattem DV, Shetty K. 2006. Evaluation of clonal herbs of Lamiaceae species for management of diabetes and hypertension. Asia Pac J Clin Nutr 15:107-118. (Pubitemid 43341846)
28. Lampe JW. 1999. Health effects of vegetables and fruit: Assessing mechanisms of action in human experimental studies. Am J Clin Nutr 70:475S-490S. (Pubitemid 29407126)
29. Lee JM, Chunga H, Changa PS, Lee JH. 2007. Development of a method predicting the oxidative stability of edible oils using 2, 2-diphenyl-1- picrylhydrazyl (DPPH). Food Chem 103: 662-669.
30. Loizzo MR, Tundis R, Saab A, Statti GA, Menichini F. 2007. Comparative chemical composition, antioxidant and hypoglycaemic activities of Juniperus oxycedrus ssp. oxycedrus L. berry and wood oils from Lebanon. Food Chem 105:572-578. (Pubitemid 47048549)
31. Loizzo MR, Tundis R, Menichini F, Statti GA, Menichini F. 2008. Influence of ripening stage on health benefits properties of Capsicum annuum var. acuminatum L.: In vitro studies. J Med Food 11:184-189. (Pubitemid 351450509)
32. Loizzo MR, Said A, Tundis R, Hawas UW, Rashed K, Menichini F, Frega NG, Menichini F. 2009. Antioxidant and antiproliferative activity of Diospyros lotus L. extract and isolated compounds. Plant Foods Hum Nutr 64:264-270.
33. Martínez-Tomé M, Jiménez AM, Ruggieri S, Frega N, Strabbioli R, Murcia MA. 2001. Antioxidant properties of Mediterranean spices compared with common food additives. J Food Prot 64: 20-27.
34. McCue PP, Shetty K. 2004. Inhibitory effect of clonal oregano extracts against porcine pancreatic amylase in vitro. Asia Pac J Clin Nutr 13:401-408. (Pubitemid 40064073)
35. Menichini F, Tundis R, Bonesi M, Loizzo MR, Conforti F, Statti G, De Cindio B, Houghton PJ, Menichini F. 2009. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero. Food Chem 114: 553-560.
36. Parry J, Yu L. 2004. Fatty acid content and antioxidant properties of cold- pressed black raspberry seed oil and meal. J Food Sci 69: 189-193.
37. Prakash D, Singha BN, Upadhyaya G. 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem 102:1389-1393. (Pubitemid 46176462)
38. Ramirez-Tortosa MC, Mesa MD, Aguilera MC, Quiles JL, Baró L, Ramirez-Tortosa CL, Martinez-Victoria E, Gil A. 1999. Oral administration of a turmeric extract inhibits LDL oxidation and has hypocholesterolemic effects in rabbits with experimental atherosclerosis. Atherosclerosis 147:371-378. (Pubitemid 29512269)
39. Rauscher FM, Sanders RA, Watkins JB. 2000. Effects of piperine on antioxidant pathways in tissues from normal and streptozotocin-induced diabetic rats. J Biochem Mol Toxicol 14:329-334.
40. Rice Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plants Sci 4:152-159. (Pubitemid 27158898)
41. Rosetti LL, Giacarri A, Defronzo RA. 1990. Glucose toxicity. Diabetes Care 13:610-630.
42. Ruxton CHS, Reed SC, Simpson MJA, Millington KJ. 2004. The health benefits of omega-3 polyunsaturated acids: A review of the evidence. J Hum Nutr Dietet 17:449-459. (Pubitemid 39307100)
43. Schaffer S, Schmitt-Schilling S, Müller WE, Eckert GP. 2005. Antioxidant properties of mediterranean food plant extracts: Geographical differences. J Physiology Pharm 56:115-124. (Pubitemid 44922299)
44. Soong YY, Barlow PJ. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem 88:411-417. (Pubitemid 38980422)
45. Sreeramulu D, Vijayakumar Reddy C, Raghunath M. 2009. Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India. Indian J Biochem Biophys 46: 112-115.
46. Statti GA, Loizzo MR, Nadjafi F, Menichini F. 2006. Hypoglycaemic activity of two spices extracts: Rhus coriaria L. and Bunium persicum Boiss. Nat Prod Res 20:882-886. (Pubitemid 43878600)
47. Suhaj M. 2006. Spice antioxidants isolation and their antiradical activity: A review. J Food Comp Anal 19:531-537. (Pubitemid 43827529)
48. Summers LKM, Fielding BA, Bradshaw HA, Ilic V, Beysen C, Clark ML,Moore NR, Frayn KN. 2002. Substituting dietary saturated fat with polyunsaturated fat changes abdominal fat distribution and improves insulin sensitivity. Diabetologia 45:369-377. (Pubitemid 34267359)
49. Talpur N, Echard B, Ingram C, BagchiD, Preuss H. 2005. Effects of a novel formulation of essential oils on glucose-insulin metabolism in diabetic and hypertensive rats: A pilot study. Diabetes Obes Metab 7:193-199. (Pubitemid 40352734)
50. Thippeswamy NB, Naidu KA. 2005. Antioxidant potency of cumin varieties cumin, black cumin and bitter cumin on antioxidant systems. Eur Food Res Technol 220:472-476. (Pubitemid 40666391)
51. Tundis R, Loizzo MR, Statti GA, Menichini F. 2007. Inhibitory effects on the digestive enzyme a-amylase of three Salsola species (Chenopodiaceae) in vitro. Pharmazie 62:473-475. (Pubitemid 46975275)
52. US Food and Drug Administration. n.d. Office of Regulatory Affairs [Online]. Available at: And http://fda.gov/opacom/ morechoices/smallbusiness/ blubook/spices.html Accessed on 18 March.
53. Wangensteen H, Samuelsen AB, Malterud KE. 2004. Antioxidant activity in extracts from coriander. Food Chem 88:293-297. (Pubitemid 38887374)
54. WHO. 2007. Global Strategy on diet, physical activity and Health on WHO [Online]. Available at: Www.who.int/dietphysicalactivity/ publications/facts/ diabetes/en/ Accessed on 10 May 2008
55. Yoo KM, Lee CH, Lee H, Moon BK, Lee CY. 2008. Relative antioxidant and cytoprotective activities of common herbs. Food Chem 106:929-936. (Pubitemid 47385939)