Premium
ORIGINAL ARTICLE: Investigating the inhibitory activity of green coffee and cacao bean extracts on pancreatic lipase
Author(s) -
Almoosawi S.,
McDougall G. J.,
Fyfe L.,
AlDujaili E. A. S.
Publication year - 2010
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.2010.01841.x
Subject(s) - theobroma , lipase , pancreatic lipase , green coffee , ic50 , food science , chemistry , coffee bean , biology , in vitro , biochemistry , botany , enzyme
Summary The present study investigated the effects of green coffee bean extract and Theobroma cacao bean extract on pancreatic lipase activity in vitro . Green coffee bean extract produced a J‐shaped dose‐dependent inhibition of pancreatic lipase with the percentage inhibition of pancreatic lipase ranging from 11.8% to 61.5%. Similar concentrations of Theobroma cacao failed to produce any effect on pancreatic lipase. Non‐linear regression analysis revealed that the concentration of green coffee bean extract required to elicit a 50% inhibition of pancreatic lipase activity (IC50) was approximately 43 µM. In conclusion, extracts of green coffee beans but not Theobroma cacao possess potent inhibitory activity against pancreatic lipase.