Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper
Joint Authors
Oboh, Ganiyu
Akinbola, Ifeoluwa A.
Odubanjo, Oluwatoyin V.
Ademosun, Ayokunle O.
Source
Advances in Pharmacological Sciences
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-11-21
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
The antioxidant properties and effect of essential oil of black pepper (Piper guineense) seeds on α-amylase, α-glucosidase (key enzymes linked to type-2 diabetes), and angiotensin-I converting enzyme (ACE) (key enzyme linked to hypertension) were assessed.
The essential oil was obtained by hydrodistillation and dried with anhydrous Na2SO4, and the phenolic content, radical [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and nitric oxide (NO)] scavenging abilities as well as the ferric reducing antioxidant property (FRAP) and Fe2+-chelating ability of the essential oil were investigated.
Furthermore, the effect on α-amylase, α-glucosidase, and ACE enzyme activities was also investigated.
The characterization of the constituents was done using GC.
The essential oil scavenged DPPH*, NO*, and ABTS* and chelated Fe2+.
α-Pinene, β-pinene, cis-ocimene, myrcene, allo-ocimene, and 1,8-cineole were among the constituents identified by GC.
The essential oil inhibited α-amylase, α-glucosidase, and ACE enzyme activities in concentration-dependent manners, though exhibiting a stronger inhibition of α-glucosidase than α-amylase activities.
Conclusively, the phenolic content, antioxidant activity, and inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the essential oil extract of black pepper could be part of the mechanism by which the essential oil could manage and/or prevent type-2 diabetes and hypertension.
American Psychological Association (APA)
Oboh, Ganiyu& Ademosun, Ayokunle O.& Odubanjo, Oluwatoyin V.& Akinbola, Ifeoluwa A.. 2013. Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper. Advances in Pharmacological Sciences،Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-508640
Modern Language Association (MLA)
Oboh, Ganiyu…[et al.]. Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper. Advances in Pharmacological Sciences No. 2013 (2013), pp.1-6.
https://search.emarefa.net/detail/BIM-508640
American Medical Association (AMA)
Oboh, Ganiyu& Ademosun, Ayokunle O.& Odubanjo, Oluwatoyin V.& Akinbola, Ifeoluwa A.. Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper. Advances in Pharmacological Sciences. 2013. Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-508640
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-508640