Abstract
AbstractThe control of postprandial blood glucose level via the inhibition of α‐amylase is a relevant strategy for the treatment of type 2 diabetes. Several antidiabetic plants are known but there is no information about their α-amylase inhibitory activity. This in vitro study tries to reveal the answer. Hot water extracts of 58 medicinal plants and spices were examined. Activity measurements of human salivary α-amylase (HSαA) on 0.14 m/v % starch substrate was carried out by isothermal titration calorimetry in the presence or absence of plant extracts. Water soluble antioxidant capacity of each extract was measured with photo-chemiluminescence method. Results have confirmed the inhibitory activity of several plant extracts against HsαA. The green tea, cinnamon and allspice, furthermore leaves of blackberry, raspberry and strawberry deserve particular mention (IC50≤ 1.2 mg/mL). A few extracts had significant water-soluble antioxidant capacity compared to ascorbic acid and a weak correlation was recognised between the obtained IC50and antioxidant capacity values. Inhibition of amylases located in digestive system can be reached via daily intake of most active extracts. These plants could be inserted effectively into a diabetic diet as food supplements.
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