Diabetes mellitus is a chronic metabolic disorder characterized by glucose intolerance, often associated with oxidative stress. This study evaluated the antidiabetic potential of fresh and boiled Daucus carota (carrot) juice by assessing their antioxidant activities and inhibitory effects on carbohydrate-metabolizing enzymes. Fresh and boiled juices were prepared from equal amounts of roots and tested at concentrations of 1.25–20% v/v for total phenolic content, antioxidant capacity, and scavenging activity against DPPH and ABTS radicals. Both juices demonstrated concentration-dependent inhibition of α-amylase and α-glucosidase enzymes. Boiled juice exhibited significantly higher phenolic content (2.01 × 10³ vs. 1.42 × 10³ g Gallic acid equivalent), greater antioxidant capacity (22.93 vs. 16.95 mg/100 mg ascorbic acid), and enhanced radical scavenging activity compared to fresh juice. Enzyme inhibition was also more pronounced in boiled juice, with α-amylase and α-glucosidase inhibition reaching 82.71% and 85.07%, respectively. These results suggest that boiled Daucus carota juice offers enhanced antioxidant and antidiabetic properties, supporting its potential as a dietary intervention for diabetes management.
Ibrahim Sulaiman Abdullahi (Wed,) studied this question.