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Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents

2011; Elsevier BV; Volume: 47; Issue: 1 Linguagem: Inglês

10.1016/j.lwt.2011.12.022

1096-1127

Urszula Gawlik‐Dziki,

Genomics, phytochemicals, and oxidative stress

The aim of this study was to determine antioxidant activities of selected spices and their influence on the activity of peroxidase and some prooxidant enzymes. Extracts from basil and rosemary were the strongest activators of peroxidase activity (204.7% and 205.8%, respectively). The highest ability for lipoxygenase inhibition was exhibited by tarragon and oregano extracts (60.2% and 57.9%, respectively). In turn, the highest xanthine oxidase inhibition was found in the case of black pepper and basil extracts (70.9% and 67.0%, respectively); whereas the lowest in the case of the cinnamon extract (28.09%). Linoleic acid was the most effectively prevented by oregano and rosemary extracts. O2− scavenging activities of basil, thyme, rosemary, tarragon and cinnamon extracts ranged from 47.5% to 32.7%. The H2O2 scavenging abilities ranged from 42.8% for tarragon to 99.2% for black pepper extract. The results obtained suggest that spice condiments used in food preparations contain phenolic/flavonoid compounds that can significantly inhibit prooxidant enzymes (lipoxygenase and xanthine oxidase) and enhance antioxidant enzymatic and non-enzymatic defense system, hence diet supplementation with herbs may be helpful in preventing or slowing down the progress of lifestyle-related and chronic diseases.