In vitro anti-amylase activity of some Indian dietary spices

Pancreatic alpha amylase (PAA) inhibitory activity of cinnamon, cumin was evaluated in vitro to search newanti-diabetic agents as alternatives to synthetic medicines. Bark of cinnamon, seeds of cumin, fenugreek,nutmeg, fennel, and buds of clove were extracted with hot water, methanol, chloroform, benzene, and ethylacetate and 30 extracts were tested for the presence of PAA inhibitory activity using qualitative and quantitativemethods and their modes of inhibition were determined. Presence of alpha amylase inhibitors was identified in18 extracts in quantitative assay. Benzene extracts of cinnamon, clove, fenugreek, and nutmeg and chloroformextract of cumin showed highest anti-amylase potential. The IC50 values of these potential extracts rangedbetween 2.09 ± 0.12 mg/ml and 2.89 ± 0.079 mg/ml with lowest IC50 value noted for benzene extract ofcinnamon and highest IC50 value was noted for benzene extract of fenugreek. Based on the values of Vmaxand Km compared to control, it was found that all these extracts display non-competitive mode of inhibition onamylase activity. In conclusion, active constituents of these five extracts possess anti-amylase properties andcan be used in management of diabetes mediated complications.