Arun K B, Aswathi U, Venugopal V V, Madhavankutty T S, Nisha P
Agro Processing and Natural Products Division, National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019 India.
Arya Vaidya Sala, Kottakkal, Malappuram District, Kerala 675603 India.
J Food Sci Technol. 2016 Oct;53(10):3814-3824. doi: 10.1007/s13197-016-2372-z. Epub 2016 Oct 26.
Spent cumin (SC), generated from Ayurvedic industry, was evaluated for its nutraceutical potential in terms of antioxidant, antidiabetic and anticancer properties, and compared with that of the raw cumin (RC). SC and RC seeds were extracted with ethyl acetate (E) and methanol (M). SCM (methanol extract) were rich in p-coumaric acid, ferulic acid, ellagic acid and cinnamic acid (6.4445, 5.8286, 2.1519, 4.3085 mg/g dry extract). SCM reduced Fe ion (89.68 µM AA/g dry weight), scavenged DPPH radical (IC-238.6 µg/mL), better α-amylase inhibition (IC-337.22 µg/mL) and glucose uptake activity in 30.7% of L6 cells. SCM inhibited viability, retarded migration area up to 41.02%, arrested cell cycle at S phase and induced apoptosis in 2.45% of HT29 colon cancer cells. The results indicated that dietary interventions using nutraceutical food formulation made out of SC can play a significant role in the prevention and management of degenerative diseases.
从阿育吠陀产业产生的废孜然（SC），就其抗氧化、抗糖尿病和抗癌特性方面评估其营养保健潜力，并与生孜然（RC）进行比较。SC和RC种子用乙酸乙酯（E）和甲醇（M）提取。SCM（甲醇提取物）富含对香豆酸、阿魏酸、鞣花酸和肉桂酸（6.4445、5.8286、2.1519、4.3085毫克/克干提取物）。SCM降低铁离子（89.68微摩尔AA/克干重），清除DPPH自由基（IC - 238.6微克/毫升），具有更好的α -淀粉酶抑制作用（IC - 337.22微克/毫升）以及在30.7%的L6细胞中具有葡萄糖摄取活性。SCM抑制HT29结肠癌细胞的活力，使迁移面积减少高达41.02%，使细胞周期停滞在S期并诱导2.45%的细胞凋亡。结果表明，使用由SC制成的营养保健食品配方进行饮食干预可在退行性疾病的预防和管理中发挥重要作用。
