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).

摘要

Background: 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. Objective: 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 α-glucosidase. Methods: 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. Results: 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. Conclusion: 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.