Antioxidative Properties and Inhibition of Key Enzymes Relevant to Type-2 Diabetes and Hypertension by Essential Oils from Black Pepper

Table 3

EC₅₀ of DPPH and NO radical scavenging abilities, Fe²⁺ chelating ability, and inhibition of α-amylase, α-glucosidase and angiotensin-1 converting enzyme activities by black pepper essential oil extracts.

Parameter	Value (mL/L)
DPPH*	414.59±11.32
NO*	161.92±14.26
Fe^2+ chelation	130.21±18.49
𝛼-Amylase	86.06±4.51
𝛼-Glucosidase	68.29±4.48
Angiotensin-1 converting enzyme	28.99±2.68

Values represent means ± standard deviation of triplicate readings.