Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity

2020 ◽  
Vol 44 (6) ◽  
Author(s):  
Zohre Noorolahi ◽  
Mohammad Ali Sahari ◽  
Mohsen Barzegar ◽  
Hassan Ahmadi Gavlighi
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Hull Extract

scholarly journals Anti-Pancreatic Lipase and Antioxidant Activity of Selected Tropical Herbs

2012 ◽  
Vol 15 (3) ◽  
pp. 569-578 ◽  
Author(s):  
Najla Gooda Sahib ◽  
Azizah Abdul Hamid ◽  
Nazamid Saari ◽  
Faridah Abas ◽  
M. Sabri Pak Dek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase

scholarly journals In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase

2012 ◽  
Vol 108 (S1) ◽  
pp. S123-S134 ◽  
Author(s):  
Siem D. Siah ◽  
Izabela Konczak ◽  
Samson Agboola ◽  
Jennifer A. Wood ◽  
Christopher L. Blanchard
Keyword(s):  
Antioxidant Activity ◽  
Angiotensin Converting Enzyme ◽  
Pancreatic Lipase ◽  
Faba Bean ◽  
Phenolic Content ◽  
Health Benefits ◽  
Converting Enzyme ◽  
Inhibitory Effects ◽  
Faba Beans

The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin-converting enzyme (ACE), α-glucosidase and pancreatic lipase, of three Australian-grown faba bean genotypes (Nura, Rossa and TF(Ic*As)*483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured genotypes, which was lacking in the white-coloured breeding line, TF(Ic*As)*483/13. Roasting reduced the phenolic content, and diminished antioxidant activity by 10–40 % as measured by the reagent-based assays (diphenylpicrylhydrazyl, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and oxygen radical absorbance capacity) in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba bean extracts demonstrated cellular protection ability against H2O2-induced DNA damage (assessed using RAW264.7 cells), and inhibited the proliferation of all human cancer cell lines (BL13, AGS, Hep G2 and HT-29) evaluated. However, the effect of faba bean extracts on the non-transformed human cells (CCD-18Co) was negligible. Flow cytometric analyses showed that faba bean extracts successfully induced apoptosis of HL-60 (acute promyelocytic leukaemia) cells. The faba bean extracts also exhibited ACE, α-glucosidase and pancreatic lipase inhibitory activities. Overall, extracts from Nura (buff-coloured) and Rossa (red-coloured) were comparable, while TF(Ic*As)*483/13 (white-coloured) contained the lowest phenolic content and exhibited the least antioxidant and enzyme inhibition activities. These results are important to promote the utilisation of faba beans in human diets for various health benefits.

Pancreatic Lipase Inhibitory Activity and Antioxidant Activity of Carrot Vinegar

KSBB Journal ◽  
2018 ◽  
Vol 33 (2) ◽  
pp. 104-109
Author(s):  
Jung-In Kim ◽  
Do-Won Han ◽  
Jung-A Yun ◽  
Hee-Jin Baek ◽  
Sang-Wook Lim
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Inhibitory Activity

Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini

2019 ◽  
Vol 54 (6) ◽  
pp. 2084-2093 ◽  
Author(s):  
Mohamed Abdin ◽  
Yahya Saud Hamed ◽  
Hafiz Muhammad Saleem Akhtar ◽  
Dan Chen ◽  
Shanza Mukhtar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Syzygium Cumini

scholarly journals Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 614 ◽  
Author(s):  
Sabina Lachowicz ◽  
Michał Świeca ◽  
Ewa Pejcz
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Inhibitory Activity ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Overall Acceptability ◽  
Rye Bread ◽  
Functional Additive ◽  
Berry Fruits

This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.

scholarly journals Stem bark extracts of Endopleura uchi (Huber) Cuatrec: Inhibition of pancreatic lipase and antioxidant activity

2017 ◽  
Vol 11 (30) ◽  
pp. 472-479 ◽  
Author(s):  
R. B. de Oliveira Gustavo ◽  
A. Simao Anderson ◽  
L. S. Pereira Luciana ◽  
D. Rocha Fabiola ◽  
R. B. Raposo Nadia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Stem Bark

scholarly journals Inhibition of Pancreatic Lipase and Characterization by Extracts From Fruit Pomaces Cultivars Grown in Brazilian Semiarid

2019 ◽  
Vol 7 (2) ◽  
pp. 343
Author(s):  
Josileide Gonçalves Borges ◽  
Jackson Roberto Guedes da Silva Almeida ◽  
Juliana Anielle Ribeiro De Sá ◽  
Kaline Stela Pires Bezerra ◽  
Patricia Kauanna Fonseca Damasceno ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Total Phenolics ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Brazilian Semiarid ◽  
Phytochemical Compounds ◽  
Fruit Pomace ◽  
Punica Granatum L

Investigate action of pancreatic lipase inhibition and characterization of extracts obtained from fruit pomace cultivars grown in Brazilian semiarid. Phytochemicals of Vitis labrusca, Passiflora edulis flavicarpa Deg., Citrus sinensis L Osbeck, and Punica granatum L. were extracted by maceration in a hydroethanolic solution. Inhibition activity of pancreatic lipase was performed by ELISA reader. To identify which compounds would probably be responsible for inhibitory activity, extracts were characterized by method of total phenolics using folin ciocalteau, phenolic acids and flavonoids were identified by HPLC, antioxidant potential was quantified by DPPH. With exception of pomegranate seed, all other pomace showed potential for inhibition of lipase. However, V. labrusca had higher percentage of inhibition (89.74%), this percentage similar to that obtained by commercial orlistat inhibitor, which would indicate its use as an efficient inhibitor. For all extracts were found several phytochemical compounds with phenolic characteristics, however, pomaces of P. granatum peel and V. labrusca showed best results in total phenolic and antioxidant activity. P. granatum peel had a high content of total phenolics (82.50 EAG g-1) and the best antioxidant activity (IC50 = 1.47 µg mL-1). All pomace extracts showed varied secondary metabolites, although antioxidant activity from grape and passion fruit pomaces showed potential for inhibition of lipids absorption.

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