IN VITRO ANTI-OXIDANT, ANTI-DIABETIC, ANTI-INFLAMMATORY AND ANTI-MICROBIAL POTENTIALS OF ETHANOLIC EXTRACT OF GARCINIA KOLA (BITTER KOLA NUT).
Abstract
In this study, the invitro antioxidant, antidiabetic, anti-inflammatory, and antimicrobial potential of bitter kola was investigated. The results showed that bitter kola extract exhibited strong DPPH radical scavenging activity and metal chelating, indicating significant antioxidant potential. In addition, the extract exhibited significant antioxidant activity, suggesting that it may be a potential source of natural antioxidants. Bitter kola also exhibited antidiabetic activity by inhibiting α-glucosidase and α-amylase, which are enzymes involved in carbohydrate metabolism.Studying these properties of Garcinia kola helps understand its potential health benefits. The in vitro antioxidant assay assesses its ability to combat oxidative stress, while antidiabetic tests explore its impact on blood sugar levels. Anti-inflammatory research examines its potential to reduce inflammation, and antimicrobial studies look at its ability to fight microorganisms. Overall, this research unveil the therapeutic potential of Garcinia kola in various health aspects. The in vitro antioxidant potential was evaluate using DPPH and metal chelation, antidiabetic was evaluated using alpha amylase and alpha glucosidase, anti-inflammatory was evaluated using protein denaturation (Antiproteinase), and membrane stabilization (Heat induced hemolysis and hypotonicity induce hemolysis) and antimicrobial evaluation was using agar well diffusion method. From the present study results, its can be concluded that ethanolic extract of Garnicina Kola shows antioxidant activity, antidiabetic, anti-inflammatory and antimicrobial activity under in vitro model. The IC50 for the standards of the in vitro antioxidant scarvenging activity, antidiabetic, anti-inflammatory and antimicrobial activity has significantly higher activity than the ethanolic extract of the G.kola. The IC50 of ethanolic extract for DPPH and its standard as ascorbic acid was found to be ( 6.037 ± 2.306 and 0.704 ± 0.152µg/mL)respectively.
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