Effect of combinations of caffeine and caffeic acid on key enzymes linked to hypertension (in vitro)

다국어 초록 (Multilingual Abstract)

Caff eine (CA) and caff eic acid (CAF) are two bioactive phytochemicals found richly distributed in many plant foods such as coff ee in diff erent proportions. CA, an alkaloid, is adjudged world’s most consumed food bioactive substance, while CAF is a common phenolic acid in plants. With reports of potential cardiomodulatory properties of CA and CAF, we sought to investigate if proportional combinations of CA and CAF could infl uence the antihypertensive properties of each compounds by assessing their eff ect on activities of enzymes [angiotensin-1 converting enzyme (ACE), acetylcholinesterase, arginase, monoamine oxidase, phosphodiesterase-5 (PDE-5)] relevant to hypertension in vitro. Aqueous solutions of 1 mg/ml CAF and CA was prepared; thereafter, two combinations (C1 and C2) were prepared, where C1 is 5CA: 1CAF and C2 is 10CA: 1CAF. These samples were subsequently used for various enzyme assays. Results showed that C1 and C2 exhibited synergistic eff ects by eliciting signifi cantly higher ( P < 0.05) inhibition of enzyme activities assayed. Specifi cally, the inhibitory eff ects of C2 on ACE and PDE-5 were not signifi cantly diff erent ( P > 0.05) from that of standard drugs Lisinopril and Sildenafi l respectively. Also, both combinations exhibited higher antioxidant properties compared to CA and CAF. Hence, results presented in this paper support that combinations of CA and CAF as often found in plant foods exhibit improved antioxidant properties and enhanced inhibitory eff ects on critical enzymes relevant to hypertension, which, could be essential for the management of hypertension.

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