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In Vitro Hypoglycemic Activity Of Garlic Juice Powder
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| Author:
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ANITHA ROY, TRINAINA SOMAS KANDHAN
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| Abstract:
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Aim:The aim of the present study was to evaluate the a-amylase and a-glucosidase activity of the garlic juice powder.
Materials and Method:a-amylase inhibitory activity and a-glucosidase inhibitory activity of extract was carried out according to the standard method of Ademiluyi et al.The data were be subjected to statistical analysis using one-way analysis of variance (ANOVA) and Duncan’s multiple range test to assess the significance of individual variations between the groups. In Duncan’s test, significance was considered at the level of p<0.05 .
Result:The extract at different concentrations showed a dose dependent a-amylase inhibitory activity. It showed inhibition at 81.45 ± 6.6 % at 0.5mg/mL concentration used in the study. Acarbose showed 88.11 ± 5.1 % in the same concentration range of the extract used. The extract at different concentrations showed a dose dependent a-glucosidase inhibitory activity. It showed % inhibition 87.11 ± 5.23% at 0.5mg/mL concentration used in the study. Acarbose showed 90.22 ± 6.6% in the same concentration range of the extract used.
Conclusion: The a-glucosidase and a-amylase inhibitory effect of garlic make it a useful candidate for management of diabetes as these enzymes are responsible for postprandial hyperglycemia by breaking down the carbohydrates after diet. Hence, garlic may be used in combination with other oral hypoglycemic agents for better management of postprandial hyperglycemia.
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| Keyword:
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a-amylase, a-glucosidase, Acarbose, Allium sativum L ,inhibitory effect
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP1.443
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| Download:
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