In vitro comparative study of enzyme inhibitory properties of herbal plants and their phenolic, tannin, and flavonoid content as natural inhibitors in public health
This analysis reveals enzyme inhibitory properties in herbal plants Cinnamomum verum and Laurus nobilis, suggesting their use as natural inhibitors.
Key Points
The study found that methanolic extracts of Laurus nobilis and Nerium oleander showed strong inhibition of α-amylase and α-glucosidase.
Laurus nobilis had the highest inhibitory effect, with values of 0.586 ± 0.015 and 7.570 ± 0.107 mmol acarbose/g for α-amylase and α-glucosidase, respectively.
Various phytochemical compositions were analyzed, revealing phenolic content ranging from 26.44-63.56 mg GAE/g across the tested plants.
Antioxidant activity correlated with phenolic content, emphasizing the potential of these plants in combating oxidative stress-related disorders.