Chemical profiles of allspice (Pimenta dioica (L.) Merr.) water and ethanol extracts and their antivirus and radical scavenging activities

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-06 DOI:10.1016/j.foodres.2025.115950

Huan Wu , Fangxiang Dong , Yanfang Li , Zhihao Liu , Jianghao Sun , Boyan Gao , Pamela Pehrsson , Xiaohua He , Xianli Wu , Liangli Lucy Yu

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Abstract

Chemical compositions of the allspice water and ethanol extracts were characterized using UPLC-HRMS/MS. A total of 20 compounds were tentatively identified, with 12 reported for the first time in allspice. Both extracts dose-dependently inhibited the binding of SARS-CoV-2 spike protein to ACE2. The water extract showed 100 % inhibition at a concentration of 33.3 mg allspices botanical equivalents per mL (mg AE/mL), whereas the ethanol extract had a 100 % inhibition at 3.3 mg AE/mL. Both extracts also showed dose-dependent inhibition of ACE2 activities, suggesting their potential in reducing the ACE2 availability. In addition, both extracts had significant phenolic contents, and the radical scavenging capacities against HO, DPPH and ABTS⁺. These findings support the potential allspice utilization in reducing the risk of SARS-CoV-2 virus infection and the development of COVID-19 severe symptoms.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.