Open Access Open Access  Restricted Access Subscription or Fee Access

Rosmarinic Acid: A Phytochemical from Salvia hispanica Against Diabetes

Yuvika Rajrana, Akanksha Saxena, Ila Tyagi

Abstract


Functional foods have gained much attention worldwide over the past few years due to awareness of healthy lifestyle. One of the reasons for the interest to shift to a healthier lifestyle is the increasing number of people suffering from cardiovascular diseases (CVDs), high blood pressure, obesity, diabetes, and other related diseases. These conditions are commonly due to inactive lifestyle and poor diet. Many chronic diseases such as cancer, cardiovascular disease, hypertension and obesity, diabetes, are directly related to food. Out of all the available functional foods chia being the most interesting seed and also the phytochemical profile of the seed is extremely rich. Rosmarinic acid (RA) is found to be the major compound quantified in the seeds and was explored for its activities as an active ingredient. Current study focuses on the glycosidase and alpha amylase inhibitor activity of RA to treat diabetes mellitus type-2.

Keywords


Rosmarinic acid, Salvia hispanica, phytochemical, diabetes

Full Text:

PDF

References


Kusano G, Takahira M, Shibano M, et al. Studies on inhibitory activities of fukiic acid esters on germination, á-amylase, and carboxypeptidase A. Biol Pharm Bull. 1998; 21(9): 997–9p.

Zhu F, Asada T, Sato A, et al. Rosmarinic acid extract for antioxidant, antiallergic, and α-glucosidase inhibitory activities, isolated by supramolecular technique

and solvent extraction from perilla leaves. J Agric Food Chem. 2014; 62(4): 885–92p.

Bresson JL, Flynn A, Heinonen M, et al. Opinion on the safety of “Chia Seeds (Salvia hispanica L.) and Ground Whole Chia Seeds” as a food ingredient. EFSA J. 2009; 996: 1–26p.

Peiretti PG, Meineri G. Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with Chia (Salvia hispanica L.) seed supplements. Meat Sci. 2008; 80(4): 1116–21p.

Reyes-Caudillo E, Tecante A, Valdivia-L ´opez MA. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican Chia (Salvia hispanica L.) seeds. Food Chem. 2008; 107(2): 656–63p.

Cahill JP, Provance MC. Genetics of qualitative traits in domesticated Chia (Salvia hispanica L.). J Hered. 2002; 93(1): 52–55p.

Norlaily L, Mohd Ali, Swee Keong Yeap, et al. The promising future of Chia, Salvia hispanica. J Biomed Biotechnol. 2012; 1–9p.

Martínez-Cruz O, Paredes-López O. Phytochemical profile and nutraceutical potential of Chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. J. Chromatogr. 2014; A1346: 43–8p.

Tepe B. Bioresour Technol. 2008; 99: 1584p.

Petersen M, Alfermann AW, Naturforsch Z. Two new enzymes of rosmarinic acid biosynthesis from cell cultures of coleus blumei: hydroxyphenylpyruvate reductase and rosmarinic acid synthase. Bioscience. 1988; 43: 501–504p.

http://www.researchgate.net/post/Does_anybody_know_an_efficient_method_to_extract_rosmarinic_acid_from_Rosmarinus_officinalis.

Patrick P, Kalidas McCue S. Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro. Asia Pacific J Clin Nutr. 2004; 13(1): 101–6p.




DOI: https://doi.org/10.37628/ijger.v1i1.31

Refbacks

  • There are currently no refbacks.