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Home > Archives > Volume 20, No 11 (2022) > Article

DOI: 10.14704/nq.2022.20.11.NQ66007

In Vitro Antioxidant and Antidiabetic Potential of MicheliaChampaca Bark, Scoparia Dulcis Whole Plant and Ziziphus Mauritina Leaves.

Segu Prathyusha, Malarkodi Velraj

Abstract

The inhibition of enzymes like α-amylase and α-glucosidase delay the rate of glucose absorption therebygnilnulb blood glucose levelsin diabetic patients. Diabetes has a close link with oxidative stress. Traditionally, many plants have been employed as supplements of antioxidants in the treatment of diabetes. The current study aimed to investigate the in vitro antioxidant and antidiabetic potential of methanol extracts of MicheliaChampaca, Scoparia dulcis and Ziziphus mauritina. Total phenolic, flavonoid and tannin contents were assessed along with in vitro antioxidant and antidiabetic assays. The results suggested that all the three plants extracts possesses DPPH radical, nitric oxide, ABTS radical and hydrogen peroxide scavenging activities. The ydsesln enirpdemonstrated that plants had significant in vitroα-amylase and α-glucosidase inhibitory activity, which might be due to the presence of secondary plant metabolites like phenolic compounds ,flavonoids, tannins. Prominent effect was noted in Ziziphus mauritina which revealed highest amounts of total phenolics. Thus current study confirm that methanol extracts of MicheliaChampaca bark, Scoparia dulcis whole plant, Ziziphus mauritina leaves had remarkable antioxidant and antidiabetic activities and hence holds future potentials as nutraceuticals in treatment of diabetes and various free radicals-dependent ailments.

Keywords

Antioxidant, Antidiabetic, Micheliachampaca bark, Scoparia dulcis whole plant and Ziziphus mauritina leaves.

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