Antioxidant properties and inhibitory effect of ethanolic extract of Struchium sparganophora (Ewuro Odo) leaf on α--amylase and α--glucosidase activities

• Published in: African journal of traditional, complementary, and alternative medicines complementary, and alternative medicines, 2012-01, Vol.9 (3), p.342-349
• Main Authors: Oboh, Ganiyu, Akinyemi, Ayodele Jacob, Ademiluyi, Adedayo Oluwaseun
• Format: Article
• Language: English
• Subjects: alpha-Amylases - metabolism; alpha-Glucosidases - metabolism; Antioxidants - pharmacology; Asteraceae; Biphenyl Compounds - metabolism; Cooking; Diabetes Mellitus, Type 2 - drug therapy; Diabetes Mellitus, Type 2 - enzymology; Dose-Response Relationship, Drug; Enzyme Inhibitors - pharmacology; Hypoglycemic Agents - pharmacology; Picrates - metabolism; Plant Leaves; Research Papers
• ISSN: 0189-6016; 2505-0044; 0189-6016
• DOI: 10.4314/ajtcam.v9i3.7

Recent studies have shown that vegetables consumption could lower the risk of diabetes mellitus. Therefore, this study sought to investigate the inhibitory effect of Struchium sparganophora (Ewuro Odo) leaf on key enzyme linked to type-2 diabetes (α-amylase and α-glucosidase) as well as assessing the effect of blanching (a commonly practiced food processing technique) of this leafy vegetable on these key enzymes. Fresh leaves of Struchium sparganophora were blanched in hot water for 10 minutes, and the 70% ethanolic extracts of the fresh and blanched vegetables were prepared and used for subsequent analysis. The antioxidant properties and interaction of the extracts on α - amylase and α - glucosidase activities was determined in vitro. The result revealed that Struchium sparganophora leaf scavenged DPPH free radical and also inhibited α -amylase and α - glucosidase activities in a dose dependent manner (0.05 -0.2 mg/ml). However, blanching of this leafy vegetables caused a significant (P