Preliminary study on the biological and the biochemical effects of cloves spice

Abstract EN

In this study, extracts of whole cloves in n-hexane (a nonpolar solvent) were tested (in vitro) against the three pancreatic digestive enzymes, α-amylase, chymotrypsin and lipase.

The results show that the extract has no significant effect on α-amylase activity (P > 0.05) by a mean (± SD) of 36.3 ± 4.11 µ/mg, while the chymotrypsin activity was increased significantly (P < 0.01) by a mean (± SD) of 3.80 ± 0.12 µ/mg, and serum lipase activity was reduce significantly (P < 0.05) by a mean (± SD) of 280 ± 4.5 µ/mg.

The study was also included (in vivo) experiment to assess the influence of the spice extract on enzymatic systems such as ALP, LDH, GPT, GOT, GGT and CPK as well as their effects on some clinically important biomolecules in the serum such as glucose, cholesterol, total protein, urea and inorganic elements.