New Antiglycative Compounds from Cumin (Cuminum cyminum) Spice
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.