Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro

被引：0
作者：
McCue, PP
Shetty, K [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Chenoweth Lab, Amherst, MA 01003 USA
[2] Univ Massachusetts, Program Mol & Cellular Biol, Amherst, MA 01003 USA
来源：
ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION | 2004年 / 13卷 / 01期
关键词：
amylase inhibitors; oregano; lemon balm; herbal extracts; rosmarinic acid; diabetes mellitus;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Porcine pancreatic alpha-amylase (PPA) was allowed to react with herbal extracts containing rosmarinic acid (RA) and purified RA. The derivatized enzyme-phytochemical mixtures obtained were characterized for residual amylase activity. These in vitro experiments showed that the amylase activity was inhibited in the presence of these phytochemicals. The extent of amylase inhibition correlated with increased concentration of RA. RA-containing oregano extracts yielded higher than expected amylase inhibition than similar amount of purified RA, suggesting that other phenolic compounds or phenolic synergies may contribute to additional amylase inhibitory activity. The significance of food-grade, plant-based amylase inhibitors for modulation of diabetes mellitus and other oxidation-linked diseases is hypothesized and discussed.
引用
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页码：101 / 106
页数：6
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