The in vitro antioxidant properties of Muscari comosum bulbs and their inhibitory activity on enzymes involved in inflammation, post ‐prandial hyperglycemia, and cognitive/neuromuscular functions

AbstractExtracts ofMuscari comosum bulbs, a traditional Mediterranean food, were analyzed by high performance liquid chromatography for polyphenol content and tested for their activity on free ‐radicals and enzymes that might be involved in human health. The extracts revealed the presence of phenolic acids and flavonoids with antioxidant and anti‐inflammatory properties. Antioxidant activity was determined by evaluating the radical scavenging activity toward 2,2‐diphenyl‐1‐picry lhydraziyl (DPPH˙), nitric oxide ( ˙NO), and superoxide (O2˙−), whereas the anti ‐inflammatory activity was determined by zymography by evaluating thein ‐gel inhibition of MMP ‐9 and MMP‐2, two pro‐inflammatory gelatinases. Anti‐glycemic activity was determined by measuring the inhibition of α‐amylase and α‐glucosidase, two enzymes involved in post‐prandial hyperglycemia. Finally,M. comosum extracts were found to inhibit the enzyme acetylcholine esterase. The resulting increase of acetylcholine availability might improve cognitive functions and neuromuscular transmission. Our laboratory findings substantiate and extend previous results, but the clinical value ofM. comosum properties needs to be further evaluated.Practical applicationsMuscari comosum bulbs are mostly used in a few Mediterranean countries and in particular in Southern Italy, where they are commonly known as “lampascioni” or “cipollacci.” The most popular recipe in traditional gastronomy. consis...
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research