Alpha amylase, alpha glucosidase and glycation inhibitory activity of Moringa oleifera extracts

Abstract

Moringa oleifera is a source of food, shelter and traditional medicine for many people in developing countries. It is an exceptional source of vitamins, minerals, amino acids, lipids, carotenoids, flavonoids, sterols and phenolics. Owing to its diverse nutritional and phytochemical composition, it is widely consumed and used in therapeutics. In this study, the aqueous, methanol, hexane and ethyl acetate extracts of M. oleifera seeds, leaves and roots were assessed for in vitro α-amylase, α-glucosidase and glucose-induced bovine serum albumin glycation inhibition. Findings indicate that methanol and hexane leaves extracts demonstrated highest α-amylase inhibitory activity (IC50 = 8.217 and 9.397 mg/ml respectively), though the activities were lower than that of acarbose (IC50 = 0.036 mg/ml). In contrast, hexane root extract exhibited optimal α-glucosidase inhibition and antiglycation effect (IC50 = 0.382 and 0.772 mg/ml, respectively). The extract activity was higher than that of acarbose (IC50 = 0.884 mg/ml), but lesser than rutin (IC50 = 0.199 mg/ml); which were the control for α-glucosidase inhibition and antiglycation studies respectively. In conclusion, suggesting its potentials in regulating postprandial blood glucose, and attenuating the production/accumulation of advanced glycation end product. Thus, M. oleifera extracts exhibited promising antidiabetic activity.