Inhibitory activity against α-glycosidase and α-amylase of aqueous extracts from different spices used in mexican dishes Inhibitory

Abstract

Diabetes is one of the main causes of mor­bidity and mortality around the world. Many studies have been conducted to find benefi­cial dietary components for its treatment and prevention. The aim of the present work was to evaluate the antioxidant and inhibitory ef­fects of α-glycosidase and α-amylase from aqueous extracts of cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum) oregano (Origanum vulgare), black pepper (Piper nigrum) and clove (Eugenia caryophyl­lus), which are widely used in Mexican dishes. Aqueous extracts were prepared (50 °C for 3h) and phenolic compounds content, antiox­idant activity, as well as the in vitro inhibitory potential of α-glycosidase and α-amylase, were determined. The contents of phenolic compunds ranged from 3.12 to 104.4 mg/g of sample. All the extracts exhibited an antioxi­dant activity, expressed as the percentage of inhibition of DPPH- radical (30 to 82 %) and inhibitory capacity of α-glycosidase (22 to 70 %). The inhibition of α-amylase activity was found between 0 AND 50 %. The aque­ous extracts of cinnamon yielded highest inhibitory capacity against α-glycosidase and DPPH- radical activities. The aqueous extracts of oregano showed lowest inhibition against α-glycosidase activity and did not show in­hibition against α-amylase. The inhibitory effectiveness of the enzymes and the total phenolic compounds were not correlated. However, there was a correlation between the antioxidant activity and the total phenolic compounds (r2 = 0.94, P < 0.05). The inhibition of α-glycosidase and α-amylase is one of the therapeutic approaches to slow down the di­gestion and absorption of carbohydrates and hence, the reduction of postprandial blood glucose. The use of these typical Mexican spices has potential in the early stages of hy­perglycemia treatment.