New Antiglycative Compounds from Cumin (Cuminum cyminum) Spice

Authors

Yan Zhang, University of Rhode Island
Hang Ma, University of Rhode Island
Weixi Liu, University of Rhode Island
Tao Yuan, University of Rhode Island
Navindra P. Seeram, University of Rhode Island

Document Type

Article

Date of Original Version

11-7-2015

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).

Publication Title, e.g., Journal

Journal of Agricultural and Food Chemistry

Volume

63

Issue

46

Citation/Publisher Attribution

Zhang, Yan, Hang Ma, Weixi Liu, Tao Yuan, and Navindra P. Seeram. "New Antiglycative Compounds from Cumin (Cuminum cyminum) Spice." Journal of Agricultural and Food Chemistry 63, 46 (2015): 10097-10102. doi: 10.1021/acs.jafc.5b04796.