In Vitro Free Radical Scavenging and Reducing Potentials as well as Inhibitory Potential on α-Amylase and α-Glucosidase Activities of Fruit of Morinda citrifolia (Rubiaceae).
*Corresponding Author E-mail: firstname.lastname@example.org
Reactive oxygen and nitrogen species produced via cellular metabolism and from exposure to environmental pro-oxidants appear to contribute to the pathogenesis of chronic disease via free radical damage to lipids, nucleic acids, and proteins. Literature review: Morinda citrifolia (MC) fruit is rich in phytochemicals necessary for treatment of diabetes.
The purpose of this study was to investigate the effect of MC fruit extracts’ free radical scavenging, and reducing potentials as well as inhibitory effect on α-amylase and αglucosidase.
The of percentage yield, phytochemical screening (both qualitative and quantitative), in vitro antioxidant and antidiabetic assays, and kinetic studies were performed with different solvent extracts of MC fruit pulp.
MC inhibits α-glucosidase and α-amylase enzymes in the in vitro studies. The antioxidant and reducing potentials of the fruit extract gives strong biochemical rationale of their therapeutic potential.
Therefore the fruit extract of MC may play an important role in the development of nutraceuticals and also in the management of oxidative stress induced diabetes.
Phytochemical, α-Glucosidase, α-Amylase, Antioxidant, Nutraceutical.