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Effect of combinations of caffeine and caffeic acid on key enzymes linked to hypertension (in vitro)

Effect of combinations of caffeine and caffeic acid on key enzymes linked to hypertension (in vitro) Caffeine (CA) and caffeic acid (CAF) are two bioactive phytochemicals found richly distributed in many plant foods such as coffee in different proportions. CA, an alkaloid, is adjudged world’s most consumed food bioactive substance, while CAF is a common phenolic acid in plants. With reports of potential cardiomodulatory properties of CA and CAF, we sought to investigate if proportional combinations of CA and CAF could influence the antihypertensive properties of each compounds by assessing their effect on activities of enzymes [angiotensin-1 converting enzyme (ACE), acetylcholinesterase, arginase, monoamine oxidase, phosphodiesterase-5 (PDE-5)] relevant to hypertension in vitro. Aqueous solutions of 1 mg/ml CAF and CA was prepared; thereafter, two combinations (C1 and C2) were prepared, where C1 is 5CA: 1CAF and C2 is 10CA: 1CAF. These samples were subsequently used for various enzyme assays. Results showed that C1 and C2 exhibited synergistic effects by eliciting significantly higher (P < 0.05) inhibition of enzyme activities assayed. Specifically, the inhibitory effects of C2 on ACE and PDE-5 were not significantly different (P > 0.05) from that of standard drugs Lisinopril and Sildenafil respectively. Also, both combinations exhibited higher antioxidant properties compared to CA and CAF. Hence, results presented in this paper support that combinations of CA and CAF as often found in plant foods exhibit improved antioxidant properties and enhanced inhibitory effects on critical enzymes relevant to hypertension, which, could be essential for the management of hypertension. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Oriental Pharmacy and Experimental Medicine Springer Journals

Effect of combinations of caffeine and caffeic acid on key enzymes linked to hypertension (in vitro)

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Institute of Korean Medicine, Kyung Hee University and Springer Science+Business Media B.V., part of Springer Nature
Subject
Biomedicine; Biomedicine, general; Pharmacy
ISSN
1598-2386
eISSN
2211-1069
DOI
10.1007/s13596-018-0313-2
Publisher site
See Article on Publisher Site

Abstract

Caffeine (CA) and caffeic acid (CAF) are two bioactive phytochemicals found richly distributed in many plant foods such as coffee in different proportions. CA, an alkaloid, is adjudged world’s most consumed food bioactive substance, while CAF is a common phenolic acid in plants. With reports of potential cardiomodulatory properties of CA and CAF, we sought to investigate if proportional combinations of CA and CAF could influence the antihypertensive properties of each compounds by assessing their effect on activities of enzymes [angiotensin-1 converting enzyme (ACE), acetylcholinesterase, arginase, monoamine oxidase, phosphodiesterase-5 (PDE-5)] relevant to hypertension in vitro. Aqueous solutions of 1 mg/ml CAF and CA was prepared; thereafter, two combinations (C1 and C2) were prepared, where C1 is 5CA: 1CAF and C2 is 10CA: 1CAF. These samples were subsequently used for various enzyme assays. Results showed that C1 and C2 exhibited synergistic effects by eliciting significantly higher (P < 0.05) inhibition of enzyme activities assayed. Specifically, the inhibitory effects of C2 on ACE and PDE-5 were not significantly different (P > 0.05) from that of standard drugs Lisinopril and Sildenafil respectively. Also, both combinations exhibited higher antioxidant properties compared to CA and CAF. Hence, results presented in this paper support that combinations of CA and CAF as often found in plant foods exhibit improved antioxidant properties and enhanced inhibitory effects on critical enzymes relevant to hypertension, which, could be essential for the management of hypertension.

Journal

Oriental Pharmacy and Experimental MedicineSpringer Journals

Published: Jun 1, 2018

References