Abstract

INHIBITION OF SERUM PROTEINS GLYCATION AND ALPHAAMYLASE ACTIVITY BY AQUEOUS EXTRACTS OF CULINARY HERBS AND SPICES

Guilphados Djogbede, Eugénie Anago*, Atchadé Pascal Tchogou, Maïmounatou Atindehou and Lamine Saïd Baba-Moussa

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Abstract

Diabetes continues to be a public health problem worldwide. However, especially in low-income countries in Asia, Africa and Latin America, the search for treatments based on natural compounds is being considered following the serious side effects of certain synthetic molecules. In this study we explored the potential of 14 spices and herbs commonly used in southern Benin for seasoning to inhibit protein glycation as well as alpha-amylase. Glycation inhibition was performed using the method of thiobarbituric acid to determine the serum fructosamine level. The substrate chloronitro-3-phenol served to measure the inhibition of porcine alpha-amylase. The results showed that turmeric, coriander, ginger and laurel displayed the highest inhibition rates of glycation ranging from 71 to 79% while anise, mint, laurel and ginger revealed the highest inhibition percentages of alphaamylase with values varying from 87 to 93%. The properties highlighted in these spices and culinary herbs are based on their chemical composition in polyphenolic compounds and especially specific flavonoids which have been reported in the literature. This work contributes to the effort to identify herbal preparations which can be used in the prevention or alleviation of diabetes.

Keywords: Diabetes, protein glycation, alpha-amylase, fructosamines, spices, Benin.