α-Glucosidase and α-Amylase Inhibitory Effects and Antioxidant Activity of Piper interruptum Opiz. Leaf Extract
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Abstract
Piper interruptum Opiz. is a traditional medicinal plant with recognized health benefits. This study aimed to evaluate the phytochemical contents, antioxidant capacity, and inhibitory effects of P. interruptum leaf extract on carbohydrate-hydrolyzing enzymes (α-glucosidase and α-amylase enzymes). The leaf extract of Piper interruptum Opiz., collected from Ko Kha District, Lampang Province, was dried, ground into a powder, and extracted with 95% ethanol using the maceration for 7 days. The solvent was removed by using a rotary evaporator, and the crude extract was further used for biological activity analyses.
Phytochemical analysis revealed that the extract contained high levels of total flavonoid and total phenolic contents at 269.559 ± 6.979 mgQE/gDW and 182.836 ± 10.155 mgGAE/gDW, respectively. At a concentration of 1.000 mg/mL, the extract exhibited moderate DPPH radical scavenging activity of 50.290 ± 2.440 %. Furthermore, the extract demonstrated a specific and highly desirable anti hyperglycemic activity by strongly inhibiting α-glucosidase (62.688 ± 0.805 %) while showing a significantly lower inhibition of α-amylase (27.840 ± 0.004 %). This dual-action profile may be beneficial for managing… in the future, pending further in vivo and clinical studies. It effectively delays glucose absorption while potentially minimizing gastrointestinal side effects, such as flatulence, commonly associated with conventional synthetic drugs.
These findings point out the potential of Piper interruptum Opiz leaves as a promising natural source for the development of alternative therapeutic agents or functional foods for hyperglycemia management.
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