Inhibitory effect of phenolic compounds from grape seeds (Vitis vinifera L.) on the activity of angiotensin I converting enzyme
authors Afonso, J; Passos, CP; Coimbra, MA; Silva, CM; Soares-Da-Silva, P
nationality International
journal LWT-FOOD SCIENCE AND TECHNOLOGY
author keywords Angiotensin I converting enzyme; ACE inhibitor; Procyanidins; Grape seeds; Hypertension
keywords FLAVANOL-RICH COCOA; POLYPHENOLS; RATS; PROCYANIDINS; PROANTHOCYANIDINS; (-)-EPICATECHIN; BIOAVAILABILITY; PLASMA; HEALTH; ANTIOXIDANTS
abstract Inhibition of the angiotensin I converting enzyme (ACE) is an important therapeutic approach in the treatment of several cardiovascular disorders. In this study the inhibitory potential of procyanidin-rich fractions of grape seed (Vitis vinifera L.) was evaluated. The inhibitory capacity was assayed by fluorometric determination of the amount of histidyl-leucine released from the substrate utilized in the presence of ACE from rabbit lung. Four purified monomers [(+)-catechin, (-)-epicatechin, (+)-catechin-O-gallate, and (-)-epigallocatechin] were also tested for comparison. Results showed that the natural phenolic extracts exhibit higher inhibitory potential than the monomers, and that fractions with higher average degrees of polymerization (DPn = 8, IC50 = 0.1 mg/L) present lower IC50 than the intermediate ones (DPn = 5, IC50 = 3.5 mg/L). Such findings strengthen the idea that the inhibitor extension, and the number of heterocyclic oxygen and hydroxyl groups in their structures, could define their in vitro action. (C) 2013 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCIENCE BV
issn 0023-6438
year published 2013
volume 54
issue 1
beginning page 265
ending page 270
digital object identifier (doi) 10.1016/j.lwt.2013.04.009
web of science category Food Science & Technology
subject category Food Science & Technology
unique article identifier WOS:000321991200039
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journal impact factor 3.129
5 year journal impact factor 3.455
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