In vitro hypoglycemic potential of spices: Cinnamon and Cumi

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Title:	In vitro hypoglycemic potential of spices: Cinnamon and Cumi
Authors:	Puttaswamy, Naveen Yelaware Rupini, Gunashekar Divya Gunashekar Divya Asna Urooj
Keywords:	Cinnamomum zeylanicum Cumin cyminum α-glucosidase α-amylase sucrase adsorption
Issue Date:	8-Nov-2018
Publisher:	Karachi: Faculty of Pharmacy & Pharmaceutical Sciences University of Karachi
Citation:	Puttaswamy, N. Y., Rupini, G. D., Ahmed, F., & Urooj, A. (2018). In vitro hypoglycemic potential of spices: Cinnamon and Cumi. Pakistan Journal of Pharmaceutical Sciences, 31(6).
Abstract:	Present study evaluates the anti-hyperglycemic potential of two Indian spices Cinnamomum zeylanicum(CZ) and Cumin cyminum(CC) (whole powder and aqueous extracts) using in vitro techniques like glucose adsorption assay, amylolysis kinetics and ex vivo assays like amylase, Sucrase and α-glucosidase assay. CZ displayed higher glucose adsorption and glucose diffusion retardation than CC, as shown by glucose adsorption and amylolysis kinetics assay. CZ showed lower inhibition of α-amylase and sucrase where as CC has no effect on both the enzymes. In case of αglucosidase, CC had better inhibition than CZ. Further research is needed to understand the mechanism through which both the spices act to regulate the hyperglycemia.
URI:	http://142.54.178.187:9060/xmlui/handle/123456789/16462
ISSN:	1011-601X
Appears in Collections:	Issue 06

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