Inhibition of a-amylase and a-glucosidase by raw and boiled garlic extracts for postprandial hyperglycemia management
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Abstract. Alam MJ, Rahman NSS. 2025. Inhibition of a-amylase and a-glucosidase by raw and boiled garlic extracts for postprandial hyperglycemia management. Asian J Nat Prod Biochem 23: 122-130. Diabetes Mellitus (DM) is a severe metabolic disorder that causes hyperglycemia due to impaired insulin function. Inhibition of carbohydrate-hydrolyzing enzymes, such as a-amylase and a-glucosidase, can reduce postprandial blood glucose levels. This study investigated the ability of garlic extracts (Allium sativum) to inhibit these important enzymes in Type 2 Diabetes Mellitus (T2DM). Raw and boiled Deshi and Indian garlic extracts were prepared and assessed for their ability to inhibit a-amylase and a-glucosidase activities using standard in vitro enzyme inhibition assays. The types of enzyme inhibition were analyzed through Lineweaver-Burk plots. Deshi raw garlic extract at 20 mg/mL inhibited the ?-amylase enzyme by 52.49%, with an IC50 value of 17.62 mg/mL, while Deshi boiled garlic extract exhibited the lowest inhibition at the lowest concentration. Similarly, Deshi raw garlic extract showed the highest inhibition of a-glucosidase at the maximum concentration tested, whereas Indian boiled garlic extract demonstrated the lowest inhibition at the minimum tested concentration. Notably, raw and boiled garlic extracts inhibited a-amylase and a-glucosidase activities by 70% at concentrations comparable to acarbose, a commercial antidiabetic medication and the mode of inhibition for both enzymes by both types of garlic extracts was evaluated as competitive inhibition. The findings demonstrate that both raw and boiled garlic extracts exhibit inhibitory action against a-glucosidase and a-amylase, indicating their potential for managing postprandial hyperglycemia. These results support the development of garlic-based nutraceuticals or dietary interventions for the management of T2DM.
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