ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2015
Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 10 citations in OpenAlex.
- Acyclic Triterpenoids fromACS omega · 2023Article
- Anticancer Potential of Syzygium Species: a Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Review
- Inhibitory effects of garcinone E on fatty acid synthase.RSC advances · 2018Article
- Vincamine prevents lipopolysaccharide induced inflammation and oxidative stress via thioredoxin reductase activation in human corneal epithelial cells.American journal of translational research · 2018Article
- Patuletin induces apoptosis of human breast cancer SK-BR-3 cell line via inhibiting fatty acid synthase gene expression and activity.Oncology letters · 2017Article
- Fatty Acids and Breast Cancer: Make Them on Site or Have Them Delivered.Journal of cellular physiology · 2016Review
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
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Abstract
Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.
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