Antiglycation, antioxidant and toxicological potential of polyphenol extracts of alligator pepper, ginger and nutmeg from Nigeria

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• 作者：MI Kazeem^a ; ^b ; ^c ; ^{mikazeem@gmail.com} ; MA Akanji^a ; Rahman M Hafizur^c ; MI Choudhary^c
• 关键词：Glycation ; Hyperglycemia ; Polyphenols ; Spices ; Free radicals ; Antioxidants
• 刊名：Asian Pacific Journal of Tropical Biomedicine
• 出版年：2012
• 期刊代码：pca8_22211691
• 类别：bio
• 出版时间：September, 2012
• 卷：2
• 期：9
• 页码：727-732
• 文件大小：371 K

摘要

Objective

To evaluate the antioxidant and antiglycation potential of polyphenols from three spices; alligator pepper, ginger and nutmeg.

Methods

Polyphenol extracts of these spices were subjected to brine-shrimp lethality assay, phytotoxicity test, DPPH and superoxide anion radical scavenging as well as BSA-glucose antiglycation assay.

Results

Results obtained showed that polyphenol extract of ginger has the highest antioxidant potential with IC₅₀ 0.075 and 0.070 mg/mL for DPPH and superoxide anion radical scavenging assay while alligator pepper displayed highest antiglycation activity with IC₅₀ 0.125 mg/mL. However, nutmeg extract exhibited weakest cytotoxic and phytotoxic potential with LD₅₀ 4359.70 and 1490 渭g/mL respectively.

Conclusions

It can be concluded that the polyphenol extracts of alligator pepper, ginger and nutmeg displayed good antioxidant as well as antiglycation potential and are safe for consumption.