Evaluation of in-vitro antidiabetic and antioxidant activity of selected Indian spices

Abstract

Spices act as a flavouring agent in food. They perform a variety of functions, like to provide aroma, texture and colour to food and sometimes as preservatives and they are being used throughout the world for thousands of years, especially in India, China and many other Southern countries. Many spices contain high levels of phenolics and have demonstrated the high antioxidant capacity and potent antidiabetic activity. The study was aimed to investigate the antidiabetic and antioxidant activities of cinnamon, cumin and turmeric. Antidiabetic activity was determined by percentage inhibition of glucose transport across yeast cells. Antioxidant activities were assessed in terms of total phenolics content, total antioxidant capacity and free radical scavenging activity. The findings of in vitro studies showed significant antidiabetic and antioxidant activity of each spice as compared to synthetic antioxidant. Turmeric was found to be the more potent antioxidant and antidiabetic agent as compared to cinnamon and cumin.