Anti-oxidant, anti-glycant, and inhibitory activity against α-amylase and α-glucosidase of selected spices and culinary herbs

References

• Amin I, Mukhrizah O. 2006. Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products. J Sci Food Agric. 86:778–784.
   Web of Science ®Google Scholar
• Ansell BJ, Fonarow GC, Fogelman AM. 2007. The paradox of dysfunctional high-density lipoprotein. Curr Opin Lipidol. 18:427–434.
   PubMed Web of Science ®Google Scholar
• Basu A, Rhone M, Lyons TJ. 2010. Berries: Emerging impact on cardiovascular health. Nutr Rev. 68:168–177.
   PubMed Web of Science ®Google Scholar
• Baynes JW, Watkins NG, Fisher CI, Hull CJ, Patrick JS, Ahmed MU, Dunn JA, Thorpe SR. 1989. The Amadori product on protein: Structure and reactions. Prog Clin Biol Res. 304:43–67.
   PubMedGoogle Scholar
• Bry L, Chen PC, Sacks DB. 2001. Effects of hemoglobin variants and chemically modified derivatives on assays for glycohemoglobin. Clin Chem. 47:153–163.
   PubMed Web of Science ®Google Scholar
• Buckland G, González CA, Agudo A, Vilardell M, Berenguer A, Amiano P, Ardanaz E, Arriola L, Barricarte A, Basterretxea M, . 2009. Adherence to the Mediterranean diet and risk of coronary heart disease in the Spanish EPIC cohort study. Am J Epidemiol. 170:1518–1529.
   PubMed Web of Science ®Google Scholar
• Cervato G, Viani P, Masserini M, Di Iorio C, Cestaro B. 1988. Studies on peroxidation of arachidonic acid in different liposomes below and above phase transition temperature. Chem Phys Lipids. 49:135–139.
   PubMed Web of Science ®Google Scholar
• Cervato G, Viani P, Cazzola R, Cestaro B. 1999. A fluorescence method for determination of plasma susceptibility to lipid peroxidation. Clin Biochem. 32:171–177.
   PubMedGoogle Scholar
• Cervato G, Carabelli M, Gervasio S, Cittera A, Cazzola R, Cestaro B. 2000. Antioxidant properties of oregano (origanum vulgare) leaf extracts. J Food Biochem. 24:453–466.
   Web of Science ®Google Scholar
• Cuvelier ME, Richard H, Berset C. 1996. Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary. JAOCS. 73:645–652.
   Web of Science ®Google Scholar
• Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 50:3010–3014.
   PubMed Web of Science ®Google Scholar
• Francis GA. 2000. High density lipoprotein oxidation: in vitro susceptibility and potential in vivo consequences. Biochim Biophys Acta. 1483:217–235.
   PubMed Web of Science ®Google Scholar
• Fung TT, Rexrode KM, Mantzoros CS, Manson JE, Willett WC, Hu FB. 2009. Mediterranean diet and incidence of and mortality from coronary heart disease and stroke in women. Circulation. 119:1093–1100.
   PubMed Web of Science ®Google Scholar
• Gugliucci A, Stahl AJC. 1995. Low density lipoprotein oxidation is inhibited by extracts of ilex paraguariensis. Biochem Mol Biol Int. 35:47–56.
   PubMedGoogle Scholar
• Knoops KT, de Groot LC, Kromhout D, Perrin AE, Moreiras-Varela O, Menotti A, van Staveren WA. 2004. Mediterranean diet, lifestyle factors, and 10-year mortality in elderly European men and women: The HALE project. JAMA. 292:1433–1439.
   PubMed Web of Science ®Google Scholar
• Kwon YI, Apostodolis E, Shetty K. 2008. In vitro study of eggplant (Solanum melanogena) phenolics as inhibitors of key enzmes relevant for type 2 diabetes and hypertension. Biores Tecnol. 99:2981–2988.
   PubMed Web of Science ®Google Scholar
• Lindsay DG, Astley SB. 2002. European research on the functional effects of dietary antioxidants-EUROFEDA. Mol Aspects Med. 23:1–38.
   PubMedGoogle Scholar
• Loke WM, Hodgson JM, Proudfoot JM, McKinley AJ, Puddey IB, Croft KD. 2008. Pure dietary flavonoids quercetin and (–)-epicatechin augment nitric oxide products and reduce endothelin-1 acutely in healthy men. Am J Clin Nutr. 88:1018–1025.
   PubMed Web of Science ®Google Scholar
• McCue P, Kwon YI, Shetty K. 2005. Anti-amylase, anti-glucosidase and anti-angiotensin I-converting enzyme potential of selected foods. J Food Biochem. 29:278–294.
   Web of Science ®Google Scholar
• McDougall GJ, Shpiro F, Dobson P, Smith P, Blake A, Stewart D. 2005. Different polyphenolic components of soft fruits inhibit alpha-amylase and alpha-glucosidase. J Agric Food Chem. 53:2760–2766.
   PubMed Web of Science ®Google Scholar
• Miliauskas G, Venskutonis PR, van Beek TA. 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 85:231–237.
   Web of Science ®Google Scholar
• Mink PJ, Scrafford CG, Borraj LM, Harnacck L, Hong CP, Nettleton JA, Jacobs DR. 2007. Flavonoid intake and cardiovascular disease mortality: A prospective study in postmenopausal women. Am J Clin Nutr. 85:895–909.
   PubMed Web of Science ®Google Scholar
• Mitrou PN, Kipnis V, Thiebaut Ac, Reedy J, Subar AF, Wirfalt E, Flood A, Mouw T, Hollenbeck AR, Letizmann M, Schatzkin A. 2007. Mediterranean dietary pattern and prediction of all-cause mortality in a U.S. population: Results from the NIH-AARP Diet and Health Study. Arch Intern Med. 167:2461–2468.
   PubMed Web of Science ®Google Scholar
• Morimitsu Y, Yoshida K, Esaki S, Hirota A. 1995. Protein glycation inhibitors from Thyme (Thymus vulgaris). Biosci Biotech Biochem. 59:2018–2021.
   PubMed Web of Science ®Google Scholar
• Mulvihill EE, Huff MW. 2010. Antiatherogenic properties of flavonoids: Implications for cardiovascular health. Can J Cardiol. 26:17A–21A.
   PubMed Web of Science ®Google Scholar
• Parthasarathy S, Raghavamenon A, Garelnabi MO, Santanam N. 2010. Oxidized low-density lipoprotein. Methods Mol Biol. 610:403–417.
   PubMedGoogle Scholar
• Perez-Vizcaino F, Duarte J, Jimenez R, Santos-Buelga C, Osuna A. 2009. Antihypertensive effects of the flavonoid quercetin. Pharmacol Rep. 61:67–75.
   PubMed Web of Science ®Google Scholar
• Ranilla LG, Kwon YI, Apostolidis E, Shetty K. 2010. Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresour Technol. 101:4676–4689.
   PubMed Web of Science ®Google Scholar
• Saraswat M, Yadagiri RP, Muthenna P, Bhanuprakash R, Mccue P, Young-In KKS. 2005. Anti-amylase, anti-glucosidase and anti-angiotensin I converting enzyme potential of selected foods. J Food Biochem. 29:278–294.
   Google Scholar
• Saraswat M, Reddy PY, Muthenna P, Reddy GB. 2009. Prevention of non-enzymic glycation of proteins by dietary agents: Prospects for alleviating diabetic complications. Br J Nutr. 101:1714–1721.
   PubMed Web of Science ®Google Scholar
• Scalbert A, Johnson IT, Salmarsh M. 2005. Polyphenols: Antioxidants and beyond. Am J Clin Nutr. 81:215–217.
   PubMed Web of Science ®Google Scholar
• Shan B, Yizhong ZC, Mei S, Corke H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem. 53:7749–7759.
   PubMed Web of Science ®Google Scholar
• Singh R, Barden A, Mori T, Beilin L. 2001. Advanced glycation end products: A review. Diabetologia. 44:129–146.
   PubMed Web of Science ®Google Scholar
• Singleton VL, Draper DE. 1964. The transfer of polyphenolic compuonds from grape seeds into wine. Am J Enol Viticult. 15:34–40.
   Google Scholar
• Soory M. 2009. Relevance of nutritional antioxidants in metabolic syndrome, ageing and cancer: Potential for therapeutic targeting. Infect Disord Drug Targets. 9:400–414.
   PubMedGoogle Scholar
• Sroka Z. The screening analysis of antiradical activity of some plant extracts. Postepy Hig Med Dosw. 2006 Available online at: http://www.ncbi.nlm.nih.gov/pubmed/17115006 (accessed 23 September 2010).
   Google Scholar
• Suhaj M. 2006. Spice antioxidants isolation and their antiradical activity: A review. J Food Compos Anal. 19:531–537.
   Web of Science ®Google Scholar
• Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, . 2006. Health benefits of herbs and spices: The past, the present, the future. Med J Aust. 185:S4–S24.
   PubMed Web of Science ®Google Scholar
• Vita AJ. 2005. Polyphenols and cardiovascular disease: Effects on endothelial and platelet function. Am J Clin Nutr. 81:292S–297S.
   PubMed Web of Science ®Google Scholar
• Wu CH, Lin JA, Hsieh WC, Yen GC. 2009. Low-density-lipoprotein (LDL)-bound flavonoids increase the resistance of LDL to oxidation and glycation under pathophysiological concentrations of glucose in vitro. J Agric Food Chem. 57:5058–5064.
   PubMedGoogle Scholar
• Zhao H, Dong J, Lu J, Chen J, Li Y, Shan L, Lin Y, Fan W, Gu G. 2006. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J Agric Food Chem. 54:7277–7286.
   PubMed Web of Science ®Google Scholar
• Zhou K, Yu L. 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation. Lebensm Wiss Technol. 37:717–721.
   Web of Science ®Google Scholar