In vitro antioxidant and hypoglycemic activities of Ethiopian spice blend Berbere

References

• Adams R. 2001. Identification of Essential Oil Components by Gas Chromatography/Mass Spectroscopy. Carol Stream, IL, USA: Allured Publishing Co.
   Google Scholar
• Al-Jassir MS. 1992. Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia. Food Chem. 45:239–242.
   Web of Science ®Google Scholar
• American Spice Trade Association. n.d. Available at: http://www.astaspice.org/ Accessed on 18 March 2002.
   Google Scholar
• Bendini A, Toschi TG, Lercker G. 2002. Antioxidant activity of oregano leaves. Ital J Food Science. 14:17–25.
   Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• Brownlee M. 2005. The pathobiology of diabetic complications. Diabetes. 54:1615–1625.
   PubMed Web of Science ®Google 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. 24:453–465.
   Web of Science ®Google Scholar
• Chen X, Zheng Y, Shen Y. 2006. Voglibose (Basen¨, AO-128), one of the most important α-glucosidase inhibitors. Curr Med Chem. 13:109–116.
   PubMed Web of Science ®Google Scholar
• 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.
   Google Scholar
• Christie WW. 1998. The preparation of derivatives of fatty acidGas Chromatography and Lipids. Glasgow, Scotland, UK: The Oily Press64–84.
   Google Scholar
• Conforti F, Sosa S, Marrelli M, Menichini F, Statti GA, Uzunov D, Tubaro A, Menichini F, Della Loggia R. 2008. In vivo anti-inflammatory and in vitro antioxidant activities of Mediterranean dietary plants. J Ethnopharmacol. 116:144–151.
   PubMed Web of Science ®Google Scholar
• Connor WE. 2000. Importance of n-3 fatty acids in health and disease. Am J Clin Nutr. 71:171S–175S.
   PubMed Web of Science ®Google Scholar
• Davì G, Santilli F, Patrono C. 2010. Nutraceuticals in diabetes and metabolic syndrome. Cardiovasc Ther. 28:216–226.
   PubMed Web of Science ®Google Scholar
• Devasagayam TPA, Sainis KB. 2002. Immune system and antioxidants, especially those derived from Indian medicinal plants. Indian J Exp Biol. 40:639–655.
   PubMedGoogle Scholar
• 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 Press42–59.
   Google Scholar
• Fang YZ, Yang S, Wu G. 2002. Free radicals, antioxidants, and nutrition. Nutrition. 18:872–879.
   PubMed Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• Gülçin I. 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. Int J Food Sci Nutr. 56:491–499.
   PubMed Web of Science ®Google Scholar
• Gülçin I, Şat İ, ŞüKrü B, Mahfuz E, Küfrevioğlu Öİ. 2004. Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chem. 87:393–400.
   Web of Science ®Google Scholar
• Hengesh EJ. 1995. Principles of Medical Chemistry. Baltimore, MD: Williams & Wilkins581–600.
   Google Scholar
• Hinneburg I, Damien DHJ, Hiltunen R. Antioxidant activities of extracts from selected culinary herbs and spices. ASEAN Food J. 2006a; 97:122–129.
   Google Scholar
• Hinneburg I, Damien DHJ, Hiltunen R. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem. 2006b; 97:122–129.
   Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• 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.
   Web of Science ®Google Scholar
• Kim SM, Kubota K, Kobayashi A. 1997. Antioxidative activity of sulfur-containing flavour compounds in garlic. Biosci Biotechnol Biochem. 61:1482–1485.
   PubMed Web of Science ®Google Scholar
• Kordik CP, Reitz AB. 1999. Pharmacological treatment of obesity: Therapeutic strategies. J Med Chem. 42:181–201.
   PubMed Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• Lampe JW. 1999. Health effects of vegetables and fruit: assessing mechanisms of action in human experimental studies. Am J Clin Nutr. 70:475S–490S.
   PubMed Web of Science ®Google Scholar
• 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.
   Web of Science ®Google Scholar
• 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.
   Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• 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.
   Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• 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.
   Web of Science ®Google Scholar
• 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.
   Web of Science ®Google Scholar
• Prakash D, Singha BN, Upadhyaya G. 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem. 102:1389–1393.
   Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• Rice Evans CA, Miller NJ, Paganga G. 1997. Antioxidant properties of phenolic compounds. Trends Plants Sci. 4:152–159.
   Web of Science ®Google Scholar
• Rosetti LL, Giacarri A, Defronzo RA. 1990. Glucose toxicity. Diabetes Care. 13:610–630.
   PubMedGoogle Scholar
• 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.
   Google Scholar
• 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.
   PubMedGoogle Scholar
• Soong YY, Barlow PJ. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 88:411–417.
   Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• Suhaj M. 2006. Spice antioxidants isolation and their antiradical activity: a review. J Food Comp Anal. 19:531–537.
   Web of Science ®Google Scholar
• 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.
   PubMed Web of Science ®Google Scholar
• Talpur N, Echard B, Ingram C, Bagchi D, 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.
   PubMed Web of Science ®Google Scholar
• 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.
   Web of Science ®Google Scholar
• Tundis R, Loizzo MR, Statti GA, Menichini F. 2007. Inhibitory effects on the digestive enzyme α-amylase of three Salsola species (Chenopodiaceae) in vitro. Pharmazie. 62:473–475.
   PubMed Web of Science ®Google Scholar
• US Food and Drug Administration. n.d. Office of Regulatory Affairs [Online]. Available at: http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg525-750.html and http://fda.gov/opacom/morechoices/smallbusiness/blubook/spices.html Accessed on 18 March 2008.
   Google Scholar
• Wangensteen H, Samuelsen AB, Malterud KE. 2004. Antioxidant activity in extracts from coriander. Food Chem. 88:293–297.
   Web of Science ®Google Scholar
• 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.
   Google Scholar
• Yoo KM, Lee CH, Lee H, Moon BK, Lee CY. 2008. Relative antioxidant and cytoprotective activities of common herbs. Food Chem. 106:929–936.
   Web of Science ®Google Scholar