Phytochemical Analysis of Cleome viscosa Active Polyphenolic Compounds Possessing Antidiabetic Activity

Background: The counteractive action of diabetes by plant polyphenols along with their utilization in the treatment of diabetic difficulties is of expanding significance from the epidemiological information with in vitro and in vivo examinations. Objectives: We assessed the antihyperglycemic impacts of methanolic (MeCV), aqueous (AqCV), ethyl acetate (EaCV) and n-hexane (NhCV) extracts of Cleome viscosa whole plant. Materials and Methods: Qualitative phytochemical analysis and antidiabetic activities by glucose diffusion, inhibitory movement of starch processing enzymes i.e. α-glucosidase and α-amylase, glucose uptake by yeast cell method and also the non-enzymatic action (glycosylation of Hb). The identification of polyphenols in bioactive extracts was categorized by using HPLC/UV. Results: To evaluate the comparative power of these extracts, the concentrations required for 50% and 100% inhibition of enzyme movement were resolved. Greatest enzyme inhibition was utilized to evaluate an inhibitor’s relative viability. Results demonstrated that MeCV strongly diffused by glucose and inhibited both α-glucosidase and α-amylase enzyme movement and great impact on the glucose uptake by yeast cells and non-enzymatic glycosylation of Hb with equivalent intensity respectively than acarbose. While NhCV was showed less impact on glucose diffusion, α-glucosidase, α-amylase, glucose uptake by yeast cells and glycosylation of Hb. Gallic acid (2.45%), protocatechuic acid hexoside (0.83%), chlorogenic acid (0.77%), catechin (0.53%), quercetin (0.80%), p-hydroxybenzoic acid (0.78%), and p-coumaric (0.07%) were the main compounds of the MeCV. Conclusion: Based on our results we concluded that the MeCV firmly impacts on enzymatic and non-enzymatic activities due to rich content of polyphenols present in MeCV.

Key words: Enzyme inhibition, α-Glucosidase, α-Amylase, Cleome viscosa, HPLC/UV,