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New Antiglycative Compounds from Cumin (Cuminum cyminum) Spice.
- Source :
-
Journal of agricultural and food chemistry [J Agric Food Chem] 2015 Nov 25; Vol. 63 (46), pp. 10097-102. Date of Electronic Publication: 2015 Nov 17. - Publication Year :
- 2015
-
Abstract
- Cumin (Cuminum cyminum L.), a widely consumed food spice, has been reported to have antiglycative effects in vitro and in vivo, but there is a paucity of data on its bioactive compounds. Herein, we report the isolation and structure elucidation (by NMR, HRESIMS, and CD) of 21 (1-21) compounds from a methanol extract of cumin seeds. The isolates included five new compounds: two sesquiterpenoids, two pairs of monoterpeneoid epimers, and a chalcone, named cuminoids A-E, respectively. The isolates were evaluated for antiglycative effects using the bovine serum albumin-fructose intrinsic fluorescence assay. At equivalent concentrations, several of the isolates, including cuminoids C-E, were more potent inhibitors than the positive control, aminoguanidine, a synthetic antiglycative agent (>50 vs 35%, respectively).
- Subjects :
- Chalcones chemistry
Chalcones isolation & purification
Chalcones pharmacology
Molecular Structure
Phytochemicals chemistry
Plant Extracts chemistry
Terpenes chemistry
Terpenes isolation & purification
Terpenes pharmacology
Cuminum chemistry
Glycation End Products, Advanced antagonists & inhibitors
Phytochemicals isolation & purification
Phytochemicals pharmacology
Seeds chemistry
Spices analysis
Subjects
Details
- Language :
- English
- ISSN :
- 1520-5118
- Volume :
- 63
- Issue :
- 46
- Database :
- MEDLINE
- Journal :
- Journal of agricultural and food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 26548586
- Full Text :
- https://doi.org/10.1021/acs.jafc.5b04796