Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system

Abstract

This paper presents a study on determination of antiradical potential, ferric-reducing antioxidant power (FRAP), chelating power (CHEL), OH• scavenging capacity (OH), superoxide dismutase-like activity, lipoxygenase (LOXi), and xanthine oxidase (XOi) inhibitory potential and also interactions between the phytochemicals from coffee and cardamom based on their bioaccessibility in vitro. Evaluation of interactions between coffee and cardamom in a model system showed that phenolic compounds may be responsible for the analyzed activity of the tested extracts. It was observed for FRAP, CHEL, and XOi that raw and digested extracts showed the same interactions as chemical standards. However, the LOX inhibitors present in raw extracts acted synergistically like chemical standards, but due to the changes during the simulated digestion process the kind of interaction between active compounds changed. Correlation between tested extracts and model system, despite the high bioaccessibility of the compounds with this capacity, was not only found for OH• radical neutralization.Evaluación de las interacciones entre el café y el cardamomo, su tipología y resistencia en relación a las interacciones en un sistema modelo RESUMEN Este trabajo presenta un estudio acerca de la determinación del potencial antiradical (ABTS), el potencial reductor férrico antioxidante (FRAP), el poder quelante (CHEL), la capacidad de barrido de OH• (OH), la actividad de SOD, la lipoxigenasa (LOXi) y el poder inhibidor de xantina oxidasa (XOi), además de las interacciones entre los fitoquímicos del café y el cardamomo en base a su bioaccesibilidad in vitro. La evaluación de las interacciones entre el café y el cardamomo en un sistema modelo mostró que los compuestos fenólicos podrían ser responsables de la actividad analizada en los extractos examinados. Se observó en FRAP, CHEL y XOi que los extractos crudos y digeridos mostraron las mismas interacciones que los estándares químicos. Sin embargo, los inhibidores de LOX presentes en los extractos crudos actuaron sinérgicamente como estándares químicos, aunque debido a cambios durante el proceso digestivo simulado, el tipo de interacción entre los compuestos activos cambió. La correlación entre los extractos examinados y el sistema modelo, a pesar de la alta bioaccesibilidad de los compuestos con esta capacidad, no se encontró únicamente en la neutralización de radicales •OH. ARTICLE HISTORY

Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process

“…This trend was maintained along the in vitro digestion process, with very few exceptions (Figure 4a and Figure 4b) that occurred particularly in the gastric phase (time 120 min in both varieties and time 60 min in the variety 'Latina'). The highest potency of the inhibition of lipoxygenase activity after digestion was also previously reported for coffee, ginger and cardamom extracts (Durak et al, 2015(Durak et al, , 2017.…”

Some Dietary Phenolic Compounds Can Activate Thyroid Peroxidase and Inhibit Lipoxygenase-Preliminary Study in the Model Systems

“…Studies [ 7 ] showed the synergistic action of ferulic and chlorogenic acids as LOX inhibitors. The same kind of interaction was found between chlorogenic and cinnamic acid [ 25 ], as well as chlorogenic and vanillic acid [ 26 ]. So far there is no information on TPO activators and their interactions in the literature.…”

Mechanism of Action and Interactions between Thyroid Peroxidase and Lipoxygenase Inhibitors Derived from Plant Sources

“…There are some studies showing the influence of phytochemical compounds on the activity of other enzymes, e.g., lipoxygenase. Studies conducted by Durak et al [39] demonstrated inhibitory activity of pure and dietary polyphenols on LOX activity and interactions among these inhibitors. The biological advantages of polyphenols included in plant sources of food appear useful for the development of bioactive functional food.…”