The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in an In Vitro Model of Digestion: Bioaccessibility of Anthocyanins and Carotenoids
Joint Authors
Jayawardena, Nilakshi
Watawana, Mindani I.
Jayathilaka, Ruchini T.
Waisundara, Viduranga Y.
Source
Evidence-Based Complementary and Alternative Medicine
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-11-29
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
The antioxidant and starch hydrolase inhibitory activities of cardamom, cloves, coriander, cumin seeds, curry leaves, fenugreek, mustard seeds, nutmeg, sweet cumin, and star anise extracts were investigated in an in vitro model of digestion mimicking the gastric and duodenal conditions.
The total phenolic contents in all spice extracts had statistically significantly (P<0.05) increased following both gastric and duodenal digestion.
This was also in correlation with the antioxidant assays quantifying the water-soluble antioxidant capacity of the extracts.
The lipophilic Oxygen Radical Absorbance Capacity assay did not indicate a statistically significant change in the values during any of the digestion phases.
Statistically significant (P<0.05) reductions in the anthocyanin contents were observed during the digestion phases in contrast to the carotenoid contents.
With the exception of the cumin seed extract, none of the spice extracts showed statistically significant changes in the initial starch hydrolase enzyme inhibitory values prior to gastric and duodenal digestion.
In conclusion, this study was able to prove that the 10 spices were a significant source of total phenolics, antioxidant, and starch hydrolase inhibitory activities.
American Psychological Association (APA)
Jayawardena, Nilakshi& Watawana, Mindani I.& Jayathilaka, Ruchini T.& Waisundara, Viduranga Y.. 2015. The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in an In Vitro Model of Digestion: Bioaccessibility of Anthocyanins and Carotenoids. Evidence-Based Complementary and Alternative Medicine،Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1063576
Modern Language Association (MLA)
Jayawardena, Nilakshi…[et al.]. The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in an In Vitro Model of Digestion: Bioaccessibility of Anthocyanins and Carotenoids. Evidence-Based Complementary and Alternative Medicine No. 2015 (2015), pp.1-9.
https://search.emarefa.net/detail/BIM-1063576
American Medical Association (AMA)
Jayawardena, Nilakshi& Watawana, Mindani I.& Jayathilaka, Ruchini T.& Waisundara, Viduranga Y.. The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in an In Vitro Model of Digestion: Bioaccessibility of Anthocyanins and Carotenoids. Evidence-Based Complementary and Alternative Medicine. 2015. Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1063576
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1063576