Effect of Leaf Extracts of Cornus sanguinea L., C. sericea L., and C. alba L. on Digestive Enzymes and Blood Coagulation In Vitro.

Abstract

Cornus plants have found extensive applications in food and exhibit a versatile and complex pharmacological potential due to their broad spectrum of bioactive compounds. The aim of our study was to investigate and compare the composition of phenolic compounds and the inhibitory activity of leaf extracts of three species of the genus Cornus: C. alba, C. sanguinea, and C. sericea on pancreatic lipase, α-amylase, and blood coagulation in vitro. A total of 42 compounds classified as terpenoids and phenolic compounds were identified using ultra-high pressure liquid chromatography with photodiode array detection coupled to high-resolution mass spectrometry (UPLC-PDA-HRMS). Terpenoids were represented by three iridoids. Phenolic compounds included phenolic acids, galloylglucoses, ellagitannins (monomeric, dimeric, and trimeric), and flavonoids. Differences were observed in the composition of iridoids. Loganic acid was absent from C. sanguinea leaf extracts. However, plant species significantly affected biological properties. Selective inhibition of either amylase or lipase was demonstrated by C. sanguinea and C. sericea extracts. Extracts from C. sanguinea leaves were capable of moderately inhibiting amylase activity (34% inhibition at C = 0.2 mg/ml), while extracts from C. sericea leaves showed an inhibitory effect on lipase (30% inhibition at C = 0.2 mg/ml). Extracts of C. sanguinea and C. sericea leaves indicated significant inhibitory activity in the activated partial thromboplastin time test (50 and 57% increase in clotting time, respectively), especially when compared with the extract from C. alba leaves (17% increase in clotting time).