Screening of selected Asian spices for anti obesity-related bioactivities

Nancy Dewi Yuliana; Muzamal Iqbal; Muhammad Jahangir; Christofora Hanny Wijaya; Henrie Korthout; Marijke Kottenhage; Hye Kyong Kim; Robert Verpoorte

doi:10.1016/j.foodchem.2010.12.066

Screening of selected Asian spices for anti obesity-related bioactivities

Food Chem. 2011 Jun 15;126(4):1724-9. doi: 10.1016/j.foodchem.2010.12.066. Epub 2010 Dec 17.

Authors

Nancy Dewi Yuliana¹, Muzamal Iqbal², Muhammad Jahangir², Christofora Hanny Wijaya³, Henrie Korthout⁴, Marijke Kottenhage⁴, Hye Kyong Kim⁵, Robert Verpoorte²

Affiliations

¹ Dept. Pharmacognosy, Sect. Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55 2300 RA, Leiden, The Netherlands; Dept. Food Science and Technology, Bogor Agricultural University, IPB Dramaga Campus, Bogor 16680, Indonesia.
² Dept. Pharmacognosy, Sect. Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55 2300 RA, Leiden, The Netherlands.
³ Dept. Food Science and Technology, Bogor Agricultural University, IPB Dramaga Campus, Bogor 16680, Indonesia.
⁴ Fytagoras BV Plant Science, Sylviusweg 72, 2333 BE, Leiden, The Netherlands.
⁵ Dept. Pharmacognosy, Sect. Metabolomics, Institute of Biology, Leiden University, Einsteinweg 55 2300 RA, Leiden, The Netherlands. Electronic address: h.k.kim@chem.leidenuniv.nl.

PMID: 25213950
DOI: 10.1016/j.foodchem.2010.12.066

Abstract

The potential health effects of 30 spices, commonly used for daily consumption, were submitted to bioactivity screening with several anti-obesity related bioassays: adenosine A1 receptor binding, cannabinoid CB1 receptor binding, TNF-α and 3T3-L1 adipocytes differentiation induction. Sesame seed and red chilli exhibited high binding activity to the adenosine A1 receptor and nutmeg, mace, black pepper and turmeric to the cannabinoid CB1 receptor, while piment and turmeric showed high inhibition of TNF-α accumulation. Black onion seed proved to be the only spice with high 3T3-L1 adipocyte differentiation induction activity. Several well known major compounds found in these active spices were tested with the respective bioassays but did not show activity. Thus, it appears that other minor compounds or the synergistic effects of different constituents are responsible for the observed activity.

Keywords: Functional food; Obesity; Spices.