Flavonoids cirsimaritin, hispidulin and naringenin found in food herbs have been shown to inhibit dipeptidyl peptidase-IV (DPP-IV), a known mechanistic strategy in the management of type-2 diabetes. The objectives were to identify and quantify the concentrations of total polyphenols and total flavonoids in extracts from selected commercial herbs and herbs grown in green houses. In addition, to determine the mechanism of action and the inhibition constants from selected pure flavonoids on the enzyme DPP-IV. Inhibition of DPP-IV by cirsimaritin, hispidulin and naringenin was noncompetitive with inhibition constants (Ki) of 1.5, 2.8 and 16.2 μM, respectively. Mexican oregano contained the highest concentration of cirsimaritin (88 mg/100 g dry weight, DW), naringenin (1602 mg/100 g DW) and hispidulin (81 mg/100 g DW) of all herb tested. The best inhibitors of DPP-IV were Mexican oregano, rosemary and cilantro. Analysis of the composition of Mexican oregano by LC-MS revealed that it also contained galangin which inhibited DPP-IV with an IC<sub>50</sub> = 3.7 μM. Dihydroxychromone glucoside, quercetin-glucose-rhamnose, quercetin di-rhamnoside, quercetin galactoside were found in coriander. Overall, Mexican oregano had the best biological activity to inhibit DPP-IV and contained the highest quantities and greatest variety of flavonoids that may be used in the management of type-2 diabetes.<br/>

Chemical composition of flavonoids from selected herbs and their mechanism of inhibition of dipeptidyl peptidase-IV as potential strategy in the management of diabetes

253rd National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.