Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

2007 ◽  
Vol 8 (1) ◽  
pp. 46-54 ◽  
Author(s):  
E. Apostolidis ◽  
Y.-I. Kwon ◽  
K. Shetty
Keyword(s):  
Type 2 Diabetes ◽  
Key Enzymes ◽  
Inhibitory Potential

Inhibitory potential of fatty acids on key enzymes related to type 2 diabetes

BioFactors ◽  
2013 ◽  
Vol 39 (4) ◽  
pp. 415-421 ◽  
Author(s):  
Chun-Han Su ◽  
Chun-Hua Hsu ◽  
Lean-Teik Ng
Keyword(s):  
Type 2 Diabetes ◽  
Fatty Acids ◽  
Key Enzymes ◽  
Inhibitory Potential

The inhibitory potential of Montmorency tart cherry on key enzymes relevant to type 2 diabetes and cardiovascular disease

2018 ◽  
Vol 252 ◽  
pp. 142-146 ◽  
Author(s):  
Ara Kirakosyan ◽  
Enrique Gutierrez ◽  
Beatriz Ramos Solano ◽  
E. Mitchell Seymour ◽  
Steven F. Bolling
Keyword(s):  
Type 2 Diabetes ◽  
Cardiovascular Disease ◽  
Tart Cherry ◽  
Key Enzymes ◽  
Inhibitory Potential

In vitro antioxidant and inhibitory potential of Terminalia bellerica and Emblica officinalis fruits against LDL oxidation and key enzymes linked to type 2 diabetes

2011 ◽  
Vol 49 (1) ◽  
pp. 125-131 ◽  
Author(s):  
Suresh V. Nampoothiri ◽  
A. Prathapan ◽  
Ozhathil Lijo Cherian ◽  
K.G. Raghu ◽  
V.V. Venugopalan ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Ldl Oxidation ◽  
Emblica Officinalis ◽  
Key Enzymes ◽  
Terminalia Bellerica ◽  
Inhibitory Potential

scholarly journals Functional foods with dipeptidyl peptidase‐4 inhibitory potential and management of type 2 diabetes: A review

2021 ◽  
Author(s):  
Mutiu Kazeem ◽  
Habeeb Bankole ◽  
Olabisi Ogunrinola ◽  
Adedoja Wusu ◽  
Abidemi Kappo
Keyword(s):  
Type 2 Diabetes ◽  
Functional Foods ◽  
Dipeptidyl Peptidase ◽  
Dipeptidyl Peptidase 4 ◽  
Inhibitory Potential

scholarly journals Phenolic composition and inhibitory activity of Mangifera indica and Mucuna urens seeds extracts against key enzymes linked to the pathology and complications of type 2 diabetes

2014 ◽  
Vol 4 (11) ◽  
pp. 903-910 ◽  
Author(s):  
Emmanuel Anyachukwu Irondi ◽  
Ganiyu Oboh ◽  
Afolabi Akintunde Akindahunsi ◽  
Aline Augusti Boligon ◽  
Margareth Linde Athayde
Keyword(s):  
Type 2 Diabetes ◽  
Inhibitory Activity ◽  
Mangifera Indica ◽  
Phenolic Composition ◽  
Key Enzymes

Inhibitory potential of prickly pears and their isolated bioactives against digestive enzymes linked to type 2 diabetes and inflammatory response

2019 ◽  
Vol 99 (14) ◽  
pp. 6380-6391 ◽  
Author(s):  
Andrea Gómez‐Maqueo ◽  
Tomás García‐Cayuela ◽  
Rebeca Fernández‐López ◽  
Jorge Welti‐Chanes ◽  
M Pilar Cano
Keyword(s):  
Type 2 Diabetes ◽  
Inflammatory Response ◽  
Digestive Enzymes ◽  
Prickly Pears ◽  
Inhibitory Potential

scholarly journals Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Ganiyu Oboh ◽  
Ayokunle O. Ademosun ◽  
Oluwatoyin V. Odubanjo ◽  
Ifeoluwa A. Akinbola
Keyword(s):  
Type 2 Diabetes ◽  
Essential Oil ◽  
Enzyme Activities ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Black Pepper ◽  
Converting Enzyme ◽  
Piper Guineense ◽  
Key Enzymes

The antioxidant properties and effect of essential oil of black pepper (Piper guineense) seeds onα-amylase,α-glucosidase (key enzymes linked to type-2 diabetes), and angiotensin-I converting enzyme (ACE) (key enzyme linked to hypertension) were assessed. The essential oil was obtained by hydrodistillation and dried with anhydrous Na2SO4, and the phenolic content, radical [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and nitric oxide (NO)] scavenging abilities as well as the ferric reducing antioxidant property (FRAP) and Fe2+-chelating ability of the essential oil were investigated. Furthermore, the effect onα-amylase,α-glucosidase, and ACE enzyme activities was also investigated. The characterization of the constituents was done using GC. The essential oil scavenged DPPH*, NO*, and ABTS* and chelated Fe2+.α-Pinene,β-pinene, cis-ocimene, myrcene, allo-ocimene, and 1,8-cineole were among the constituents identified by GC. The essential oil inhibitedα-amylase,α-glucosidase, and ACE enzyme activities in concentration-dependent manners, though exhibiting a stronger inhibition ofα-glucosidase thanα-amylase activities. Conclusively, the phenolic content, antioxidant activity, and inhibition ofα-amylase,α-glucosidase, and angiotensin-1 converting enzyme activities by the essential oil extract of black pepper could be part of the mechanism by which the essential oil could manage and/or prevent type-2 diabetes and hypertension.

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