In Vitro Antioxidant Potential and Type II Diabetes Related Enzyme Inhibition Properties of Traditionally Processed Legume-based Food and Medicinal Recipes in Indian Himalayas

TLDR: Results suggest that methanolic extracts of six indigenous recipes are rich in polyphenols and antioxidant activity, and may be integrated into dietary management of type II diabetes.

Abstract: Article history: Received on: 05/01/2013 Revised on: 19/01/2013 Accepted on: 25/01/2013 Available online: 28/01/2013 In vitro antioxidant potential of methanolic extracts of six legume-based traditional plant recipes used in Indian Himalayas were evaluated by trolox equivalent antioxidant capacity (TEAC), scavenging of 1,1-diphenyl-2picrylhydrazyl (DPPH), superoxide radical, hydrogen peroxide, ferric reducing antioxidant power (FRAP) and inhibition of s-carotene degradation activity (IBDA). Type II diabetes-related enzyme inhibition capacity of recipes was assayed on α-amylase and α-glucosidase activity under in vitro assay. The methanolic extracts of six recipes showed substantially high total phenolic and flavonoid content along with TEAC, radical scavenging activities, FRAP and IBDA in significantly different magnitudes. Apart from high magnitude of antioxidant potential, the three recipes namely ‘methi paste’, ‘arhar dal’ and ‘ghew simi’ used during diabetes by local people exhibited moderate to high level of enzyme inhibition capacity. Present results suggest that methanolic extracts of six indigenous recipes are rich in polyphenols and antioxidant activity. The three medicinal preparations have high potential to inhibit type II diabetes-related enzyme activity, and may be integrated into dietary management of type II diabetes.