In vitro study of antioxidant, anti-inflammatory and antihyperglycemic activity of medicinal plants
Paper Details
In vitro study of antioxidant, anti-inflammatory and antihyperglycemic activity of medicinal plants
Abstract
As the main goal of this study was the verification of three different medicinal plants like Chamaecostus cuspidatus, Aloe vera and Terminalia chebula in form of the crude extract obtained by two different solvents such as aqueous and hydrated ethanol in terms of in vitro antioxidant capacity, antihyperglycemic and anti-inflammatory activities. Antioxidant activity was assessed by reducing power assay, DPPH radical scavenging assay, and hydrogen peroxide scavenging assay at different concentrations ranging from 100 to 500 µg/mL. Anti-inflammatory activity was evaluated by protein denaturation method using Diclofenac sodium as standard at 100-500 µg/mL. Antidiabetic potential was determined by aldose reductase inhibition, α-amylase inhibition, and α-glucosidase inhibition assays at 20-100 µg/mL using Acarbose as standard. All the extracts showed a concentration-dependent increase in activity across all the assays. In antioxidant assays, hydro-ethanolic extracts exhibited higher activity compared to aqueous extracts. In the anti-inflammatory assay, A. vera hydro-ethanolic extract and C. cuspidatus aqueous extract demonstrated the highest activity at the maximum tested concentration and showed activity comparable to the standard drug Diclofenac sodium. In the antihyperglycemic assays, T. chebula ethanolic extract exhibited maximum α-glucosidase inhibition with the lowest IC₅₀ value. All the plant extracts showed higher α-amylase and α-glucosidase inhibition than the standard Acarbose at the highest concentration. A. vera ethanolic extract showed maximum aldose reductase inhibition among all the extracts tested. These plants can be considered as potential candidates for the development of herbal formulations for the management of diabetes and its complications.
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