Antioxidant and Antihyperglycemic Properties of Three Banana Cultivars (<i>Musa</i>spp.)

Adedayo, Bukola C.; Oboh, Ganiyu; Oyeleye, Sunday I.; Olasehinde, Tosin A.

doi:10.1155/2016/8391398

Cited by 32 publications

(34 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The inhibition of α-amylase activity will limit the hydrolysis of the internal glycosidic linkages of polysaccharides, while decrease in α-glucosidase activity will limit the breakdown of disaccharides and delay glucose absorption into the blood from the small intestine. [27] The observed inhibitory effects of the essential oils give credence to the fact that both essential oils could be promising antidiabetic agents. However, our findings suggest that lemon peel essential oil is more potent than orange peel oil.…”

Section: Resultsmentioning

confidence: 97%

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Oboh

Olasehinde

Ademosun

2017

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

This study was designed to evaluate and compare the interactions of essential oils from orange (Citrus sinensis [L.] Osbeck) and lemon (Citrus limon) peels on enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin-I-converting enzyme [ACE]). The essential oils were obtained from the peels by hydrodistillation and were passed over anhydrous sodium sulphate. The interaction of the oil on αamylase, α-glucosidase, and ACE activities was subsequently determined. The results revealed that the essential oils inhibited α-amylase and αglucosidase activities. However, lemon peel (IC 50 = 8.16 µg/mL and 7.56 µg/mL) essential oil exhibited stronger inhibitory activity on α-amylase and α-glucosidase activities compared to orange peels (IC 50 = 11.51 µg/mL and 11.53 µg/mL), respectively. Similarly, both essential oils reduced the activity of ACE. Moreover, lemon peel (IC 50 = 26.17 µg/mL) essential oil showed higher inhibitory effect compared to orange peel (IC 50 = 31.79 µg/mL). Our findings revealed that essential oils from lemon and orange peels are potential antidiabetic and antihypertensive agents. Moreover, essential oil from lemon peels was more potent than orange peels. ARTICLE HISTORY

show abstract

Section: Resultsmentioning

confidence: 97%

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Oboh

Olasehinde

Ademosun

2017

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

show abstract

“…The method of Cushman and Cheung () as modified by Adedayo, Oboh, Oyeleye, and Olasehinde () was used to determine the ACE inhibitory effect of the test samples. Extract dilutions (0–200 µL) and 50 µL ACE (EC 3.4.15.1) solution (4 mU/mL) were incubated at 37°C for 15 min, ACE activity was initiated by addition of 8.33 mM of Bz‐Gly‐His‐Leu (substrate) prepared in 125 mM Tris buffer (pH 8.3), the mixture was incubated at 37°C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

In vitro inhibitory effects of mistletoes (Loranthus begwensis L.) phenolic-rich extracts on α-amylase, α-glucosidase, and angiotensin converting enzyme activities

2018

Self Cite

View full text Add to dashboard Cite

This study focused on the effect of phenolic-rich extracts of mistletoe from different host plants on key enzymes (a-amylase, a-glucosidase) linked to type-2 diabetes (T2D) and hypertension (angiotensin-I converting enzyme [ACE]), as well as Fe 21 and sodium nitroprusside (SNP)-induced thiobarbituric acid reactive species (TBARS) production in rat pancreas in vitro. The phenolic-rich extract was prepared using ethyl acetate and the effects on a-amylase, a-glucosidase, and ACE activities, and TBARS production was determined. The phenolic constituent of the extract was also determined. The results revealed that the extracts (CCT, KNT, AMT, BFT) inhibited a-amylase (EC 50 5 2.24, 2.59, 2.36, and 1.80 mg/mL, respectively), a-glucosidase (EC 50 5 1.94, 1.92, 1.96, and 8.59 mg/mL), and ACE (EC 50 5 0.87, 0.67, 0.75, and 1.06 mg/mL) activities, and Fe 21 and SNPinduced TBARS production. Therefore, inhibition of a-amylase, a-glucosidase, ACE, and oxidative stress by the phenolic-rich extracts could be among the mode of actions of mistletoe toward the management of T2D and hypertension. Practical applicationsDried mistletoe leaves are usually consumed as tea or decoction, and are often prescribed for hypertensive or diabetic patients while the wet leaves are used to cook soup. This study revealed the possible antidiabetic, antihypertensive, and antioxidant properties of mistletoe leaves from different host plants. K E Y W O R D Sdiabetes, enzyme, hypertension, mistletoe, phenolic

show abstract

“…The color of the solution was developed after it was mixed and left for 20 min. The absorbance of the mixture was measured at 620 nm (Adedayo, Oboh, Oyeleye, & Olasehinde, 2016). Amylose content of the flour samples was determined from the calibration curve using amylose standard.…”

Section: Determination Of Amylose and Amylopectin Contentsmentioning

confidence: 99%

Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour

Adefegha

Olasehinde

Oboh

2018

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

This study was designed to compare the antioxidant and antidiabetic activities of raw and paste wheat flour. The raw flour was cooked, dried, and milled to obtain the paste flour. The glycemic index, starch, amylose, and amylopectin contents were determined. The inhibitory effects of the raw and paste flour on α‐glucosidase and α‐amylase activities as well as metal‐induced pancreatic damage were also determined. Pasting reduced the glycemic index (63.15%), starch (22.83 g/100 g), amylose (2.88 g/100 g), and amylopectin (17.74 g/100 g) contents. The raw (IC 50 = 0.50 and 1.20 mg/ml) and paste (IC 50 = 0.29 and 1.66 mg/ml) flours reduced the activities of α‐amylase and α‐glucosidase, respectively. The paste flour exhibited stronger inhibitory effects against Fe2+‐induced pancreatic damage compared to raw flour. The paste flour exhibited better antioxidant and antidiabetic properties and could be a good processing method to improve the medicinal properties of wheat flour.

show abstract

Antioxidant and Antihyperglycemic Properties of Three Banana Cultivars (Musaspp.)

Cited by 32 publications

References 33 publications

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

Inhibition of enzymes linked to type-2 diabetes and hypertension by essential oils from peels of orange and lemon

In vitro inhibitory effects of mistletoes (Loranthus begwensis L.) phenolic-rich extracts on α-amylase, α-glucosidase, and angiotensin converting enzyme activities

Pasting alters glycemic index, antioxidant activities, and starch‐hydrolyzing enzyme inhibitory properties of whole wheat flour

Contact Info

Product

Resources

About