Diapin®: A food supplement with diverse therapeutic potentials

Abstract

Background and Aims: For many centuries herbs and spices have traditionally been used to treat or manage a variety of diseases. The formulation of food supplements containing single or multiple herbs or spices is now popular. These formulations provide biochemical, pharmacological and medicinal benefits due to their diverse phytochemical constituents. Methods: In the present study, Diapin® – a food supplement containing Olea europaea L. leaves extract, Cinnamomum cassia (L.) J. Presl stem extract, Nigella sativa L. seed oil, Cocos nucifera L. oil and vitamin D3 – dissolved in absolute ethanol was evaluated for α-amylase, α-glucosidase, acetylcholinesterase, elastase, neuraminidase, adenosine deaminase and arginase inhibitory activity. Results: The supplement strongly inhibited neuraminidase (IC50 = 0.272 ± 0.007 mg/mL), while adenosine deaminase, acetylcholinesterase, elastase and arginase were moderately inhibited (with an IC50 of 4.562 ± 0.052, 5.396 ± 0.563, 5.783 ± 0.058 and 6.800 ± 0.067 mg/mL respectively). The less inhibition activity was on α-amylase and α-glucosidase (IC50 = 9.593 ± 0.582 and 14.010 ± 2.280 mg/mL respectively). Conclusion: The pharmacological activities of Diapin® can be attributed to its opulent phytochemical composition. The present findings support the folkloric claim of Diapin® supplement having antidiabetic, anticancer, anti-inflammatory, antimicrobial, anti-ageing, and immune bolstering properties, in addition to the mitigation of Alzheimer’s disease and the alleviation of neurological dysfunction.