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Investigating the inhibitory activity of green coffee and cacao bean extracts on pancreatic lipase

By Suzana Almoosawi, G J McDougall, Lorna Fyfe and Emad A S Al-Dujaili

Abstract

The present study investigated the effects of green coffee bean extract and Theobroma cacao bean extract on pancreatic lipase activity in vitro. Green coffee bean extract produced a J-shaped dose-dependent inhibition of pancreatic lipase with the percentage inhibition of pancreatic lipase ranging from 11.8% to 61.5%. Similar concentrations of Theobroma cacao failed to produce any effect on pancreatic lipase. Non-linear regression analysis revealed that the concentration of green coffee bean extract required to elicit a 50% inhibition of pancreatic lipase activity (IC50) was approximately 43 μM. In conclusion, extracts of green coffee beans but not Theobroma cacao possess potent inhibitory activity against pancreatic lipase. © 2010 The Authors. Journal compilation © 2010 British Nutrition Foundation

Publisher: Wiley Interscience
Year: 2010
OAI identifier: oai:eresearch.qmu.ac.uk:1832
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