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. 2016 Oct 31;25(5):1243–1249. doi: 10.1007/s10068-016-0197-1

Polyphenolic compositions and in vitro angiotensin-I-converting enzyme inhibitory properties of common green leafy vegetables: A comparative study

Ganiyu Oboh 1,✉, Ayodele Jacob Akinyemi 1,2, Blessing Adeleye 1, Sunday Idowu Oyeleye 1,4, Opeyemi Babatunde Ogunsuyi 1,4, Ayokunle Olubode Ademosun 1, Adedayo Oluwaseun Ademiluyi 1, Aline Augusti Boligon 3
PMCID: PMC6049283  PMID: 30263401

Abstract

This study compared the phenolic compositions of common green leafy vegetable extracts from Vernonia amygdalina (VA), Telfairia occidentalis (TO), Talinium triangulare (TT), and Amaranthus hybridus (AH) and their effects on the angiotensin-I-converting enzyme (ACE) and cisplatin-induced malonylaldehyde (MDA) production in an isolated rat kidney homogenate. HPLC confirmed the presence of phenolic compounds in the extracts. Furthermore, all extracts inhibited ACE activity dosedependently; however, the extract from VA exhibited the highest ACE activity while TT exhibited the least. Incubation of the kidney homogenate with 1mM cisplatin caused an increase in MDA production; however, all the extracts inhibited the level of MDA produced. Nevertheless, VA extract exhibited the highest inhibition. These activities of the vegetable extracts could be attributed to their phenolic compositions and may suggest some possible mechanism of the actions. However, VA appeared to be the most potent among the vegetables tested.

Keywords: vegetables, polyphenolic, angiotensin-I-converting enzyme, oxidative stress, renal damage

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