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      저자 : Nessar Ahmed (검색결과 2 건)
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        Relationship Between Total Phenolic Content, Antioxidant Potential, and Antiglycation Abilities of Common Culinary Herbs and Spices

        Jugjeet S. Ramkissoon,Mohamad Fawzi Mahomoodally,Nessar Ahmed,Anwar H. Subratty 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.12

        Advanced glycation endproducts and oxidative stress contribute to the pathogenesis of diabetic complications. The total phenolic content (TPC), antioxidant, and antiglycation properties of crude ethanolic extracts of 10 common culinary herbs and spices from Mauritius were investigated in vitro. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. Allium sativum had the highest TPC (3.1 mg GAE/mL), whereas Allium cepa L. showed the highest radical scavenging capacity (72%) and Zingiber officinale had the most potent ferric-reducing antioxidant power (FRAP; 2.99 mg AAE/mL). In contrast, Thymus vulgaris and Petroselinum crispum had the most potent antiglycation activity with IC50 values of 21.8 and 200 mg/mL, respectively. There was no significant correlation between TPC (r=0.001), FRAP (r=0.161), and the antiglycation activity (r=0.034) for the extracts studied. Therefore, the results showed that antiglycation properties of plant-derived extracts cannot always be attributed to their phenolic content or antioxidant potential.

      • KCI등재

        Antiglycation and Antioxidant Properties of Soy Sauces

        Changwe Mashilipa,Qiuyu Wang,Mark Slevin,Nessar Ahmed 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.12

        Diabetes-induced hyperglycemia increases formation of advanced glycation end products (AGEs) and metalcatalyzed production of free radicals. This study compared the antioxidant capacities of dark and light soy sauces of different brands and investigated their abilities to inhibit AGEs and whether their mechanism of action was pre- or post-Amadori or involved chelation of transition metals. The antioxidant capacities of soy sauces were compared using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) method and by measuring their total phenolic contents. Model proteins (lysozyme, albumin)were glycated using fructose with or without soy sauces with subsequent analysis of cross-linked AGEs by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. The effect of soy sauces on pre- and post-Amadori inhibition of AGEs was investigated by measuring fructosamine and AGEs following reincubation of ribose-glycated (ribated) lysozyme, respectively. Dark soy sauces had higher antioxidant capacities and phenolic content and were more effective inhibitors of post-Amadori–derived cross-linked AGEs. However, light soy sauces were more effective at inhibiting fructosamine and had more potent metal chelation properties. This study reports the antiglycation properties of soy sauces, but further studies are required to determine the constituents responsible for this effect and whether soy sauce consumption can reduce oxidative stress and AGEs in diabetic subjects.

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