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October 2, 2025Quality Assurance and Safety of Crops & FoodsOpen Access

In vitro comparative study of enzyme inhibitory properties of herbal plants and their phenolic, tannin, and flavonoid content as natural inhibitors in public health

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Authors

MMMutee MurshedJAJameel Al‐TamimiSASaleh Al‐Quraishy

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Overview

This analysis reveals enzyme inhibitory properties in herbal plants Cinnamomum verum and Laurus nobilis, suggesting their use as natural inhibitors.

Key Points

  • The study found that methanolic extracts of Laurus nobilis and Nerium oleander showed strong inhibition of α-amylase and α-glucosidase.
  • Laurus nobilis had the highest inhibitory effect, with values of 0.586 ± 0.015 and 7.570 ± 0.107 mmol acarbose/g for α-amylase and α-glucosidase, respectively.
  • Various phytochemical compositions were analyzed, revealing phenolic content ranging from 26.44-63.56 mg GAE/g across the tested plants.
  • Antioxidant activity correlated with phenolic content, emphasizing the potential of these plants in combating oxidative stress-related disorders.

Cite This Study

Murshed et al. (2025) studied this question.

synapsesocial.com/papers/68de5d9c83cbc991d0a20515https://doi.org/10.15586/qas.v17i4.1576
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Also Consider

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