An In vitro Evaluation of Antidiabetic Activity of Alpinia galangal and Alpinia calcarata
V. Miss Revathi
Department of Biochemistry, Chettinad Hospital and Research Institute, Kelambakkam, Chengalpattu District, Tamil nadu-603103, India.
G. Anuradha *
Department of Biochemistry, Chettinad Hospital and Research Institute, Kelambakkam, Chengalpattu District, Tamil nadu-603103, India.
S. Sumathy
Department of Biochemistry, Chettinad Hospital and Research Institute, Kelambakkam, Chengalpattu District, Tamil nadu-603103, India.
*Author to whom correspondence should be addressed.
Abstract
Background: The herbs, genus Alpinia calcarata and Alpinia galanga that underneath the family Zingiberaceae are rhizomatous and extremely aromatic. The study is to investigate the anti-diabetic activity of Alpinia galanga and Alpinia calcarata in-vitro.
Material and Methods: The inhibitory effect of Alpinia galanga and Alpinia calcarata on α-amylase and α-glucosidase activities were evaluated.
Results: The results revealed that both Alpinia galanga and Alpinia calcarata inhibited α-amylase and α-glucosidase activities in a dose-dependent manner (200–1000 μg/mL). However, Alpinia calcarata possess better antidiabetic activity than Alpinia galangal.
Conclusion: The presence of phenolic and other phytochemical content in the herbs might be the reason for their ability to inhibit α-amylase and α-glucosidase activities. Thus, the drug formulating from the herbs, Alpinia galanga and Alpinia calcarata could be part of the potential alternative for synthetic anti-diabetic drug.
Keywords: Ant diabetic, α-amylase, α-glucosidase