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A review of some common African spices with antihypertensive potential.

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Title: A review of some common African spices with antihypertensive potential.
Authors: Adeoye, Raphael I.1,2 (AUTHOR) ri@unilorin.edu.ng, Joel, Enoch B.3 (AUTHOR), Igunnu, Adedoyin1 (AUTHOR), Arise, Rotimi O.1 (AUTHOR), Malomo, Sylvia O.1 (AUTHOR)
Source: Journal of Food Biochemistry. Jan2022, Vol. 46 Issue 1, p1-12. 12p.
Subjects: Phytochemicals, Spices, Cardiac glycosides, Hypertension risk factors, Blood pressure, Antihypertensive agents, Botanical chemistry
Geographic Terms: Africa
Abstract: Hypertension is the most common non‐communicable disease, with about 1.28 billion hypertensive people worldwide. It is more prevalent in men than women and more common in the elderly. Hereditary, age, obesity, lifestyle, diet, alcohol, and chronic metabolic diseases are the major risk factors of hypertension. Treating hypertension is a complex process as there are several mechanisms responsible for its pathogenesis; hence, a combination of several drugs is used for managing hypertension. Drugs used in managing hypertension are expensive and often come with associated side effects; thus, there is need for alternative means of managing this life‐threatening disease. These drugs do not achieve the recommended blood pressure target in most people; more so majority of people with hypertension do not follow the treatment regimen religiously. Some Africans have been reported to become normotensive as a result of dietary consumption of spices. Several spices have been used over the years in Africa to manage hypertension. The aim of this review is to evaluate the ethnomedicinal use, bioactive phytochemical composition, bioactive compounds present, and pharmacological applications of spices commonly used in Africa for managing hypertension. Most of the plants used contained polyphenols, flavonoids, tannins, anthraquinone, flavonoids, cardiac glycosides, and saponins. Dietary supplementation of Xylopia aethiopica and other spices in diet have been proven to significantly reduced plasma angiotensin‐I‐converting enzyme (ACE) than simvastatin (the reference drug). Toxicological, histological, and hematological evaluation revealed that acute and chronic consumption of most of these spices are safe. Studies have also revealed that some of the spices can be used as alternative therapy alongside usual antihypertensive medications. Practical implication: The prevalent rate of hypertension is on the increase in both the developed and developing countries. People often skip medication due to their busy schedule and anti‐hypertensive potential side effects; however, this is not the case with food/spices as most people consumed them daily. Deliberate, right combinations and consistent incorporation of spices with proven anti‐hypertensive potential into our diet may be of great benefit in normalizing blood pressure and mitigate other complications on the heart and vital organs. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: A review of some common African spices with antihypertensive potential.
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  Data: <searchLink fieldCode="AR" term="%22Adeoye%2C+Raphael+I%2E%22">Adeoye, Raphael I.</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> ri@unilorin.edu.ng</i><br /><searchLink fieldCode="AR" term="%22Joel%2C+Enoch+B%2E%22">Joel, Enoch B.</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Igunnu%2C+Adedoyin%22">Igunnu, Adedoyin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Arise%2C+Rotimi+O%2E%22">Arise, Rotimi O.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Malomo%2C+Sylvia+O%2E%22">Malomo, Sylvia O.</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="DE" term="%22Africa%22">Africa</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Hypertension is the most common non‐communicable disease, with about 1.28 billion hypertensive people worldwide. It is more prevalent in men than women and more common in the elderly. Hereditary, age, obesity, lifestyle, diet, alcohol, and chronic metabolic diseases are the major risk factors of hypertension. Treating hypertension is a complex process as there are several mechanisms responsible for its pathogenesis; hence, a combination of several drugs is used for managing hypertension. Drugs used in managing hypertension are expensive and often come with associated side effects; thus, there is need for alternative means of managing this life‐threatening disease. These drugs do not achieve the recommended blood pressure target in most people; more so majority of people with hypertension do not follow the treatment regimen religiously. Some Africans have been reported to become normotensive as a result of dietary consumption of spices. Several spices have been used over the years in Africa to manage hypertension. The aim of this review is to evaluate the ethnomedicinal use, bioactive phytochemical composition, bioactive compounds present, and pharmacological applications of spices commonly used in Africa for managing hypertension. Most of the plants used contained polyphenols, flavonoids, tannins, anthraquinone, flavonoids, cardiac glycosides, and saponins. Dietary supplementation of Xylopia aethiopica and other spices in diet have been proven to significantly reduced plasma angiotensin‐I‐converting enzyme (ACE) than simvastatin (the reference drug). Toxicological, histological, and hematological evaluation revealed that acute and chronic consumption of most of these spices are safe. Studies have also revealed that some of the spices can be used as alternative therapy alongside usual antihypertensive medications. Practical implication: The prevalent rate of hypertension is on the increase in both the developed and developing countries. People often skip medication due to their busy schedule and anti‐hypertensive potential side effects; however, this is not the case with food/spices as most people consumed them daily. Deliberate, right combinations and consistent incorporation of spices with proven anti‐hypertensive potential into our diet may be of great benefit in normalizing blood pressure and mitigate other complications on the heart and vital organs. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1111/jfbc.14003
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 12
        StartPage: 1
    Subjects:
      – SubjectFull: Phytochemicals
        Type: general
      – SubjectFull: Spices
        Type: general
      – SubjectFull: Cardiac glycosides
        Type: general
      – SubjectFull: Hypertension risk factors
        Type: general
      – SubjectFull: Blood pressure
        Type: general
      – SubjectFull: Antihypertensive agents
        Type: general
      – SubjectFull: Botanical chemistry
        Type: general
      – SubjectFull: Africa
        Type: general
    Titles:
      – TitleFull: A review of some common African spices with antihypertensive potential.
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            NameFull: Adeoye, Raphael I.
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            NameFull: Joel, Enoch B.
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            NameFull: Igunnu, Adedoyin
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            NameFull: Arise, Rotimi O.
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            NameFull: Malomo, Sylvia O.
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            – D: 01
              M: 01
              Text: Jan2022
              Type: published
              Y: 2022
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              Value: 46
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