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

摘要

Aqueous and methanol extracts of dry sage, rosemary, basil, parsley, chili, garlic and onion were analysed to investigate their antioxidant and anti-glycant activities and in vitro inhibitory potential against enzymes involved in glycaemic regulation. The aqueous extracts of rosemary and sage were the richest in phenols and showed the highest ability in binding Fe and inhibiting DPPH, superoxide radicals, advanced glycation end-product formation, lipid peroxidation, and the activities of alpha-glucosidase and alpha-amylase. On the other hand, both of their methanol extracts were less efficient than those of garlic, onion, parsley and chili in scavenging hydroxyl radicals. As far as protein glycation is concerned, methanol extracts were more effective in inhibiting the production of Amadori compounds and the aqueous ones in preventing advanced glycation end-product formation. Therefore these spices may be preventive not only against cardiovascular diseases but also type 2 diabetes.