IN VITRO HYPOGLYCAEMIC EVALUATION OF SEVEN CULINARY PLANTS OF NORTH EAST INDIA AGAINST TYPE 2 DIABETES
Objective: The goal of the present study is to provide an in vitro evidence for potential inhibition of the Î±-amylase and Î±-glucosidase enzyme by seven
culinary plants of North east India followed by their phytochemical screening.
Methods: The different parts (leaves, seeds, bark, and fruit) of the selected plants were chosen for the study. Collected plant parts were a shade dried,
powdered, and successively extracted using petroleum ether, acetone, and methanol. The obtained extracts were quantitatively assayed for in vitro
Î±-amylase and Î±-glucosidase enzyme inhibitory activity. The collected plant materials were screened qualitatively for detection of several bioactive
Results: In our study, we found that among all the screened culinary plants the highest Î±-amylase inhibitory activity was demonstrated by Dillenia
indica Linn. fruit methanol extract with a minimum IC
value of 02.45 Â± 0.305 mg/ml, and the highest Î±-glucosidase inhibitory activity was
demonstrated by D. indica leaves methanol extract with a very minimal IC
value of 01.78 Â± 0.331 mg/ml compared to the standard drug acarbose
- 05.43 Â± 0.280 mg/ml for Î±-amylase and IC
03.06 Â± 0.072 mg/ml for Î±-glucosidase, respectively. Phytochemical screening reveals the presence
of several bioactive groups such as carbohydrate, protein, saponin, tannin, flavonoid, alkaloid, and terpenoids in all studied plants.
Conclusion: The study concludes that selected culinary plants of North East India are capable of inhibiting carbohydrate metabolizing enzyme
Î±-amylase and Î±-glucosidase, and the presence of bioactive compounds in these plants add on the potentiality of these plants to reduce the postprandial
Keywords: Diabetes mellitus, Post-prandial hyperglycemia, Î±-amylase, Î±-glucosidase, Culinary plants.
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