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In Vitro Digestive Enzyme Inhibitory Effects of Eight Common Spices and Herbs
Author(s) -
MossPierce Tijuana,
Tu Zheng,
Jiang Alan
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.1066.3
Subject(s) - amylase , alpha glucosidase , traditional medicine , lipase , food science , sage , digestive enzyme , enzyme , chemistry , digestion (alchemy) , biochemistry , medicine , chromatography , physics , nuclear physics
Excess calorie intake can lead to obesity as well as insulin resistance; the latter is associated with increased risk of coronary heart disease and type II diabetes. Inhibition of pancreatic lipase, α‐glucosidase and α‐amylase is one of the therapeutic approaches for delaying fat and carbohydrate digestion. We examined the potential inhibitory effects of common spices and herbs, i.e., cinnamon, clove, coriander, fenugreek, ginger, oregano, rosemary and sage, on digestive enzyme activity in vitro . Each spice was extracted in water: ethanol solution. Lipase, α‐glucosidase and α‐amylase inhibitory activities were determined by IC 50 values. For lipase, cinnamon has the highest inhibitory activity with IC 50 of 47.8 μg/ml, followed by clove >; sage >; rosemary >;ginger >; oregano >; coriander >; fenugreek. Cinnamon also has the highest α‐glucosidase inhibitory effect among tested samples, existing IC 50 of 1.4 μg/ml. IC 50 values ranged from 186 to 2,810 μg/ml for α‐amylase, in which clove (IC 50 =186) exhibited the strongest inhibitory effect. In conclusion, cinnamon and clove spice extracts were shown to be the most effective in inhibiting digestive enzyme activity. This research is supported by McCormick and Company.