Antioxidant and Enzymes Inhibitory Activities of Leaf Extracts of Plant Species Traditionally Used for Medicinal and Spiritual Purposes in Nepal

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2022-03-21 DOI:10.1080/10496475.2022.2053026

B. Pandey, Suman Prakash Pradhan, Prayon Joshi, K. Adhikari

引用次数: 2

Abstract

ABSTRACT The flavonoids and phenolics contents, antioxidant potential, and enzymes (α-amylase, lipase, elastase, tyrosinase, acetylcholinesterase, and butyrylcholinesterase) inhibition potential of leaf extracts from Elaeocarpus sphaericus, Santalum album, Pterocarpus santalinus, and Ziziphus budhensis collected from Ramechhap District of Nepal were evaluated. DPPH assay was used to determine the antioxidant potential, and the DNSA method was used to examine α-amylase inhibition activity. P-NPB, L-DOPA, AAAPVN, acetylthiocholine iodide, and butyrylthiocholine iodide were used as respective substrates for the determination of lipase, tyrosinase, elastase, acetylcholinesterase, and butyrylcholinesterase inhibition activities. The crude extract of P. santalinus showed inhibitory potential against all enzymes, whereas E. sphaericus, S. album, and Z. budhensis extracts showed moderate inhibition activity. However, S. album did not inhibit lipase, elastase, and tyrosinase.

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尼泊尔传统药用和精神用植物叶片提取物的抗氧化和酶抑制活性

摘要:研究了尼泊尔拉玛查普地区的四种植物，分别为圆木、桑塔勒姆、桑塔勒姆和布氏紫茎叶提取物，其黄酮和酚类物质含量、抗氧化活性和α-淀粉酶、脂肪酶、弹性酶、酪氨酸酶、乙酰胆碱酯酶、丁基胆碱酯酶抑制活性。采用DPPH法测定抗氧化能力，采用DNSA法测定α-淀粉酶抑制活性。分别以P-NPB、L-DOPA、AAAPVN、乙酰硫代碘化胆碱和丁基硫代碘化胆碱为底物，测定脂肪酶、酪氨酸酶、弹性酶、乙酰胆碱酯酶和丁基胆碱酯酶的抑制活性。桑菖蒲粗提物对3种酶均有抑制作用，而球菖蒲、金菖蒲和白菖蒲粗提物对3种酶均有中等抑制作用。但对脂肪酶、弹性酶和酪氨酸酶无抑制作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine

CiteScore

3.00

自引率

0.00%

发文量

期刊介绍： The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.