Free radical scavenging and in vitro α-amylase inhibition activities of flavonoids from the fruit rind of Terminalia bellirica

Abstract

The treatment of oxidative stress by using antioxidants is a possible therapeutical strategy for the future. Nowadays continuous efforts are undertaken to identify new natural sources with antioxidant effects. Antioxidants can reduce oxidative stress and thus minimize the incidence of many diseases by various mechanisms. Natural antioxidants can protect cellular components from oxidative damage. Plant secondary metabolites, flavonoids are powerful natural antioxidants. The aim of this in vitro study was to assess the free radical scavenging and antidiabetic activity of flavonoids from Diethyl ether and Ethyl acetate fractions of Terminalia bellirica fruit rind. The extracted flavonoids displayed potent reducing activity and exhibited strong DPPH, Hydroxyl, Super Oxide and Nitric Oxide free radical scavenging activities. The IC50 values of both fractions are comparable with their respective standards. The antioxidant activities may be attributed to the polyphenolics present in the extracts. The flavonoids also possess antidiabetic activity, which shows a strong α-amylase inhibition which is also comparable to the standard acarbose.