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Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models.
J Med Food. 2017 Feb; 20(2):171-179.JM

Abstract

The extraction yield, total phenols, caffeic acid derivatives (CAD), and antioxidant properties of 50% ethanolic Echinacea purpurea flower extract were determined. The in vitro inhibitory effects of 50% ethanolic extract and CAD on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) linked with type 2 diabetes were also investigated. The extraction yield, total phenols, and total CAD of the extract were 27.04%, 195.69 mg CAE/g and 78.42 mg/g, respectively. Cichoric acid (56.03 mg/g) was the predominant CAD compound in the extract. The extract exhibited good antioxidant properties. The extract and CAD inhibited α-amylase, α-glucosidase, and ACE activities in a concentration-dependent manner. Among the tested samples, chlorogenic acid, and caffeic acid (IC50 of 1.71-1.81 mg/mL) had the highest α-amylase inhibitory activity, cichoric acid (IC50 of 0.28 mg/mL) showed higher α-glucosidase inhibitory activity. Both chlorogenic acid and caffeic acid (IC50 of 0.11-0.14 mg/mL) demonstrated higher ACE-inhibitory activity. The in vitro results suggest that E. purpurea extract and CAD have good potential for managing hyperglycemia and hypertension. Overall, the data suggest it is a choice for developing antihyperglycemia and antihypertension compounds from field-grown E. purpurea.

Authors+Show Affiliations

Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan .Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan .Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan .Department of Food Science and Technology, Hungkuang University , Taichung, Taiwan .

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28061036

Citation

Chiou, Shiow-Ying, et al. "Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea Purpurea Flower Extract and Caffeic Acid Derivatives Using in Vitro Models." Journal of Medicinal Food, vol. 20, no. 2, 2017, pp. 171-179.
Chiou SY, Sung JM, Huang PW, et al. Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models. J Med Food. 2017;20(2):171-179.
Chiou, S. Y., Sung, J. M., Huang, P. W., & Lin, S. D. (2017). Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models. Journal of Medicinal Food, 20(2), 171-179. https://doi.org/10.1089/jmf.2016.3790
Chiou SY, et al. Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea Purpurea Flower Extract and Caffeic Acid Derivatives Using in Vitro Models. J Med Food. 2017;20(2):171-179. PubMed PMID: 28061036.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant, Antidiabetic, and Antihypertensive Properties of Echinacea purpurea Flower Extract and Caffeic Acid Derivatives Using In Vitro Models. AU - Chiou,Shiow-Ying, AU - Sung,Jih-Min, AU - Huang,Po-Wei, AU - Lin,Sheng-Dun, Y1 - 2017/01/06/ PY - 2017/1/7/pubmed PY - 2017/5/23/medline PY - 2017/1/7/entrez KW - Echinacea purpurea KW - angiotensin-converting enzyme KW - antioxidant activity KW - caffeic acid derivatives KW - α-Amylase KW - α-glucosidase SP - 171 EP - 179 JF - Journal of medicinal food JO - J Med Food VL - 20 IS - 2 N2 - The extraction yield, total phenols, caffeic acid derivatives (CAD), and antioxidant properties of 50% ethanolic Echinacea purpurea flower extract were determined. The in vitro inhibitory effects of 50% ethanolic extract and CAD on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) linked with type 2 diabetes were also investigated. The extraction yield, total phenols, and total CAD of the extract were 27.04%, 195.69 mg CAE/g and 78.42 mg/g, respectively. Cichoric acid (56.03 mg/g) was the predominant CAD compound in the extract. The extract exhibited good antioxidant properties. The extract and CAD inhibited α-amylase, α-glucosidase, and ACE activities in a concentration-dependent manner. Among the tested samples, chlorogenic acid, and caffeic acid (IC50 of 1.71-1.81 mg/mL) had the highest α-amylase inhibitory activity, cichoric acid (IC50 of 0.28 mg/mL) showed higher α-glucosidase inhibitory activity. Both chlorogenic acid and caffeic acid (IC50 of 0.11-0.14 mg/mL) demonstrated higher ACE-inhibitory activity. The in vitro results suggest that E. purpurea extract and CAD have good potential for managing hyperglycemia and hypertension. Overall, the data suggest it is a choice for developing antihyperglycemia and antihypertension compounds from field-grown E. purpurea. SN - 1557-7600 UR - https://www.unboundmedicine.com/medline/citation/28061036/Antioxidant_Antidiabetic_and_Antihypertensive_Properties_of_Echinacea_purpurea_Flower_Extract_and_Caffeic_Acid_Derivatives_Using_In_Vitro_Models_ L2 - https://www.liebertpub.com/doi/10.1089/jmf.2016.3790?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -