Table 4.
IC50 value, Ki value, Vmax value and impact on TPO of ethanol and digested extracts from parsley, cumin, green tea, green coffee, and mustard (n = 9).
| Plant | Ethanol Extracts | Extracts after Digestion in Vitro | ||||
|---|---|---|---|---|---|---|
| Mode of Inhibition | IC50 (mg DW/mL) |
Ki (mg DW/mL) |
Vmax (Δ AU/min) |
Action | % of Activation | |
| Parsley | competitive | 103.45 ± 3.12 ab | 387.42 ± 11.53 c | 238.1 | activation | 0.39 ± 0.06 a |
| Green coffee | competitive | 185.01 ± 6.32 d | 1971.0 ± 53.5 d | 238.1 | activation | 17.73 ± 1.12 c |
| Green tea | competitive | 126.26 ± 4.15 c | 107.12 ± 3.15 a | 238.1 | activation | 14.07 ± 0.92 b |
| Cumin | competitive | 100.00 ± 3.21 a | 1891.5 ± 42.6 d | 238.1 | activation | 19.85 ± 1.30 c |
| Mustard | competitive | 106.13 ± 4.15 b | 218.4 ± 5.39 b | 285.7 | activation | 24.66 ± 1.42 d |
The values are expressed as the mean ± SD; means with different letter superscripts (a–d) in the columns are significantly different (α = 0.05).