Antioxidant activity and total phenolic compounds of herbs and traditional recipes to reduce complications of diabetes
Keywords:
antioxidant, phenolics, diabetes, herbsAbstract
This research aims to study the basic properties of herbs and folk remedies for the selection of herbs that have the potential to be developed as products to reduce the complications in diabetic patients. The present study investigated the in vitro antioxidant activities that helps inhibit free radicals causing cell damage and insulin resistance, as well as phenol content of herbs. This substance is associated with antioxidant activity and the actions to stimulate insulin releasing to uptake glucose from blood circulation into the cells.
Two of antidiabetic traditional recipes included one from Kudchum hospital and another from Thai traditional medicine textbook, as well as four indigenous Thai herbs, such as leaves of mango, pomegranate, Tui, and Kradone. They were extracted with water and 50% ethanol. The extracts were examined two methods of antioxidant activity which were DPPH and FRAP. They are different in antioxidant properties. The phenol content was determined by the Folin-Ciocalteu reagent. The result showed that the decoction remedy contained Mallotus repandus, Azadirachta indica, and Tinospora crispa (75: 20: 5) gave a high antioxidant activity and polyphenol content. The remedy was suitable to be developed into a herbal product that reduces the complications of diabetes. When studying the composition of substances, it found that the effects of the components in three herbs were very appropriate to be developed further because of the mechanism of actions from the components in these herbs that can help reduce blood sugar level and complications of diabetes.
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