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        Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices

        Rebecca P. Dearlove,Phillip Greenspan,Diane K. Hartle,Ruthann B. Swanson,James L. Hargrove 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.2

        We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibitfructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability toinhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenoliccontent and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of al-bumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with to-tal phenolic content (R2 . 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cin-namon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated withFRAP values (R2 . 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 412 .g/mL. Rela-tive to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and blackpepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compoundsin culinary herbs and spices.

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