Abstract

This study sought to evaluate the effects of hot water treatment on the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH*) and hydroxyl (OH*)] scavenging, Fe2+-induced lipid peroxidation and α-amylase and a-glucosidase (enzymes linked to type 2 diabetes) inhibitory abilities of Crassocephalum crepidioides leaf using in vitro models. The phenolics and vitamin C contents of the leaf were also determined. Fresh C. crepidioides leaves were treated with hot water for 5 min and the extracts from raw (RL) and treated (TL) leaves were used for analysis. RL extract had significantly (p<0.05) higher radical scavenging abilities and inhibition of lipid peroxidation in pancreas homogenate than TL extract. Both extracts inhibited α-amylase and α-glucosidase activity dose-dependently. However, RL extract had higher α-amylase and α-glucosidase inhibitory ability, which could be linked to its higher (p<0.05) total phenolic content. These potentials could be part of the biochemical rationale behind the traditional use of C. crepidioides leaves in the management of type 2 diabetes. However, hot water treatment could reduce the effective utilization of C. crepidioides as a functional food ingredient in the management of oxidative stress and type 2 diabetes.

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