In vitro Inhibitory Effect on Alpha Amylase Enzyme by Polyherbal Dip Tea in Diabetes

The presentstudy aims to preparenovel polyherbal formulations in aunique and accessible tea bag form and also analysesthe antidiabetic potentials in vitro.Material and method:The formulation wasmade from Ichnocarpus frutescens(IC), Ficusdalhousiae (FD),Cretevamagna (CM),Alpiniagalanga (AG)andSwertiachirata (SC)herbs andused in this study. Indian medicinal plants i.e.,polyherbalwere subjected to progressivephytochemical analysis and testswere carried outfor the determination of α-amylase inhibitionactivity.The Phytochemical analysis revealedthepresence of Alkaloids,Tannins,Anthraquinone, Flavonoids,Saponinand reducing sugar, as the active compounds. The tea infusions of the aforementioned plants were prepared in differentformulations like F1, F2, F3, and F4. The formulations weretested for antidiabetic activity in vitro through the inhibition of alpha-glycosidase.Results: TheF3 (91.6%) and F4 (92.7%) showedthehigher inhibition data againstporcine pancreatic α-amylase among the Fourformulations. The minimum% alpha-amylase inhibition was recordedin F2 (90.4%)amongthe medicinalactiveplants studied.Conclusion: Hyperglycaemia level is reducedvia a controllable condition of starch breakdown through pancreaticα-amylase inhibitors.Best results were obtained by the infusion containing The F2 formulation which showed significant antidiabetic activity.