December 29/Rende, Italy/Life Science Weekly -- Research findings, "Chelating, Antioxidant and Hypoglycaemic Potential of Muscari Comosum (L.) Mill. Bulb Extracts," are discussed in a new report. According to recent research from Rende, Italy, "The metal chelating activity, antioxidant properties and the effect on carbohydrate-hydrolysing enzyme inhibition of Muscari comosum extracts have been investigated. M. comosum bulbs contain a total amount of the phenols with a value of 56.6mg chlorogenic acid equivalent per gram of extract and a flavonoid content of 23.4mg quercetin equivalent per gram of extract. In order to evaluate the non-polar constituents, n-hexane extract was obtained."
"Gas chromatography-mass spectrometry analysis revealed the presence of fatty acids and ethyl esters as major constituents, with different aldehydes and alkanes as minor components. Ethanolic extract had the highest ferric-reducing ability power (66.7 M Fe(II)/g) and DPPH scavenging activity with a concentration giving 50% inhibition (IC50) value of 40.9 g/ml," wrote M.R. Loizzo and colleagues, University of Calabria.
The researchers concluded, "Moreover, this extract exhibited a good hypoglycaemic activity with IC50 values of 81.3 and 112.8g/ml for a-amylase and a-glucosidase, respectively. M. comosum bulbs show promising antioxidant and hypoglycaemic activity via the inhibition of carbohydrate digestive enzymes. These activities may be of interest from a functional point of view and for the revalorization of this ancient non-cultivated vegetable of Mediterranean traditional gastronomy."
Loizzo and colleagues published their study in International Journal of Food Sciences and Nutrition, ("Chelating, Antioxidant and Hypoglycaemic Potential of Muscari Comosum (L.) Mill. Bulb Extracts," International Journal of Food Sciences and Nutrition,, 2010;61(8):780-91).
For additional information, contact M.R. Loizzo, University of Calabria, Dept. of Pharmaceutical Sciences, Faculty of Pharmacy, Nutrition and Health Sciences, Rende, Italy.
From the January 4, 2011, Prepared Foods' Daily News
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