The Vasodilating Effect and Angiotensin Converting Enzyme Inhibition Activity of Three Dietary Flavonols: Comparsion between Myricetin, Quercetin and Morin, &lt;i&gt;in vitro&lt;/i&gt;

Chen, Shih‐Ying; Chu, Chin-Chen; Jiang, Chung-Lin; Duh, Pin-Der

doi:10.12691/jfnr-7-5-3

Cited by 7 publications

(5 citation statements)

References 34 publications

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“…The renin–angiotensin–aldosterone system (RAAS) hormonal cascade is one of the most significant pathways to preserve hemodynamic stability, with ACE as the key enzyme in this mechanism to control hypertension. Quercetin, kaempferol, and apigenin acted as ACE inhibitors with IC 50 values of 43, 178, and 196 mM, respectively [ 53 ], while myricetin inhibited ACE at a similar rate to quercetin [ 54 ]. However, the IC 50 value of caffeic acid was 430 µM [ 55 ], while gallic acid and p -coumaric acid exhibited 34.3% and 16.8% inhibitions, respectively, using a concentration of 4 mg/mL [ 56 ].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

Chupeerach

Aursalung

Watcharachaisoponsiri

et al. 2021

Foods

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Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health properties that occur during the steaming and fermenting processes of tea leaves is, however, limited. Changes in nutritive values, phenolics, antioxidant activities, and in vitro health properties through inhibition of key enzymes that control obesity (lipase), diabetes (α-amylase and α-glucosidase), hypertension (angiotensin-converting enzyme (ACE)), and Alzheimer’s disease (cholinesterases (ChEs) and β-secretase (BACE-1)) of fermented tea were compared to the corresponding fresh and steamed tea leaves. Results showed that energy, carbohydrate, and vitamin B1 increased after steaming, while most nutrients including protein, dietary fiber, vitamins (B2, B3, and C), and minerals (Na, K, Ca, Mg, Fe, and Zn) decreased after the steaming process. After fermentation, energy, fat, sodium, potassium, and iron contents increased, while calcium and vitamins (B1, B2, B3, and C) decreased compared to steamed tea leaves. However, the contents of vitamin B1 and iron were insignificantly different between fresh and fermented tea leaves. Five flavonoids (quercetin, kaempferol, cyanidin, myricetin, and apigenin) and three phenolic acids (gallic acid, caffeic acid, and p-coumaric acid) were identified in the tea samples. Total phenolic content (TPC) and antioxidant activities increased significantly after steaming and fermentation, suggesting structural changes in bioactive compounds during these processes. Steamed tea exhibited high inhibition against lipase, α-amylase, and α-glucosidase, while fermented tea possessed high anti-ChE and anti-ACE activities. Fresh tea exhibited high BACE-1 inhibitory activity. Results suggest that tea preparations (steaming and fermentation) play a significant role in the amounts of nutrients and bioactive compounds, which, in turn, affect the in vitro health properties. Knowledge gained from this research will support future investigations on in vivo health properties of fermented tea, as well as promote future food development of fermented tea as a healthy food.

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Section: Discussionmentioning

confidence: 99%

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

Chupeerach

Aursalung

Watcharachaisoponsiri

et al. 2021

Foods

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“…Angiotensin converting enzyme 2 (ACE2) is the major cell receptor of SARS-CoV and SARS-CoV-2. It plays a key role in the entrance of the virus into the cell to produce the final infection 26 ; interestingly morin has angiotensin converting enzyme inhibition activity also 27 .…”

Section: Resultsmentioning

confidence: 99%

In Silico Screening of Some Antiviral Phytochemicals as Drug Leads Against Covid-19

Ahmed¹,

Laskar²,

Moriom

et al. 2020

Preprint

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Background: COVID-19 caused by SARS-CoV-2 in December 2019 has become a pandemichazard to the community health. It is a respiratory difficulty causing fever, dry cough, fatigue,shortness of breath, muscle aches and some instances lead to pneumonia. Coronaviruses havelarge viral RNA Genomes and are single-stranded positive-sense RNA viruses. The nsp10/nsp16protein is an important target because it is essential for the virus to replicate, the papain-likeprotease (Nsp3), the main protease (Nsp5), the primary RNA-dependent RNA polymerase(Nsp12) are also attractive drug targets for this disease. The uses of phytochemicals astherapeutic agents have been increasing in recent years. Some antiviral phytochemicals weretaken based on literature survey for this study.Methods: ADME parameters and drug like nature of phytochemicals were screened usingSwissADME web tool. Three dimensional structures of targets are downloaded from ProteinData Bank and docked with phytochemicals & control by using software FlexX.Results: Morin shows significant results in ADME screening and Drug likeness predictionstudies, it shows stable bonding pattern with all four targets in compare to other phytochemicalsand control, shows least score in docking and forms maximum number of hydrogen bonds withthe active residues of the receptors.Conclusion: Based on present observation of docking results, ADME parameters and drug likenature, we suggest that morin may be a potent new drug candidate against Covid-19.Keywords: COVID-19, coronavirus, drug target, phytochemicals, Drug likeness, ADME,docking, morin

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“…Moringa leaves can contain a high concentration of quercetin, reaching up to 384.61 mg per 100 g. The antioxidant activity of quercetin stems from its highly reactive phenolic component, which stabilizes free radicals through hydrogenation reactions and complex formation (Zamora & Hidalgo, 2016). Antihypertensive effect of quercetin may be mediated by ACE enzyme inhibition (Chen et al, 2019; Kalehoff & Oparil, 2020) and or increasing NO production (Aremu et al, 2019; Bilanda et al, 2017). Additionally, quercetin decreased vascular tone induced by prostaglandin F thus reducing vascular contractility and decreasing BP (Takır et al, 2015).…”

Section: Flavonoids and Vascular Tonementioning

confidence: 99%

Current insights and future perspectives of flavonoids: A promising antihypertensive approach

Harahap,

Syahputra,

Ahmed

et al. 2024

Phytotherapy Research

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Hypertension, or high blood pressure (BP), is a complex disease influenced by various risk factors. It is characterized by persistent elevation of BP levels, typically exceeding 140/90 mmHg. Endothelial dysfunction and reduced nitric oxide (NO) bioavailability play crucial roles in hypertension development. L‐NG‐nitro arginine methyl ester (L‐NAME), an analog of L‐arginine, inhibits endothelial NO synthase (eNOS) enzymes, leading to decreased NO production and increased BP. Animal models exposed to L‐NAME manifest hypertension, making it a useful design for studying the hypertension condition. Natural products have gained interest as alternative approaches for managing hypertension. Flavonoids, abundant in fruits, vegetables, and other plant sources, have potential cardiovascular benefits, including antihypertensive effects. Flavonoids have been extensively studied in cell cultures, animal models, and, to lesser extent, in human trials to evaluate their effectiveness against L‐NAME‐induced hypertension. This comprehensive review summarizes the antihypertensive activity of specific flavonoids, including quercetin, luteolin, rutin, troxerutin, apigenin, and chrysin, in L‐NAME‐induced hypertension models. Flavonoids possess antioxidant properties that mitigate oxidative stress, a major contributor to endothelial dysfunction and hypertension. They enhance endothelial function by promoting NO bioavailability, vasodilation, and the preservation of vascular homeostasis. Flavonoids also modulate vasoactive factors involved in BP regulation, such as angiotensin‐converting enzyme (ACE) and endothelin‐1. Moreover, they exhibit anti‐inflammatory effects, attenuating inflammation‐mediated hypertension. This review provides compelling evidence for the antihypertensive potential of flavonoids against L‐NAME‐induced hypertension. Their multifaceted mechanisms of action suggest their ability to target multiple pathways involved in hypertension development. Nonetheless, the reviewed studies contribute to the evidence supporting the useful of flavonoids for hypertension prevention and treatment. In conclusion, flavonoids represent a promising class of natural compounds for combating hypertension. This comprehensive review serves as a valuable resource summarizing the current knowledge on the antihypertensive effects of specific flavonoids, facilitating further investigation and guiding the development of novel therapeutic strategies for hypertension management.

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The Vasodilating Effect and Angiotensin Converting Enzyme Inhibition Activity of Three Dietary Flavonols: Comparsion between Myricetin, Quercetin and Morin, <i>in vitro</i>

Cited by 7 publications

References 34 publications

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

In Silico Screening of Some Antiviral Phytochemicals as Drug Leads Against Covid-19

Current insights and future perspectives of flavonoids: A promising antihypertensive approach

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