COMPARATIVE INHIBITORY POTENTIAL OF ASHODHITA (RAW) AND SHODHITA CURCUMA LONGA LINN ON Α -AMYLASE AND Α-Glucosidase

Abstract

Turmeric (Haridra) is one of the versatile herb for spices, condiment and anti-diabetic activity in Indian System of medicine and tropical country. To compare the in-vitro enzymatic inhibitory effect (α-amylase and α-glycosidase) for supporting purified (shodhita) and raw turmeric samples. Authenticate unprocessed and processed (ayurvedic classic) turmeric powder extracts prepared by maceration with methanol and subjected (in different level concentration) to the anti-hyperglycemic selective enzymatic activity and colour reaction was measured by UV-VIS spectroscopy. This study proves the alteration in the inhibitory effect of raw and shodhita samples of Haridra on α-amylase of IC50 in decreasing order TZ (113.72) < TW (119.22) < TR (121.861) < TT (161.35) < TGM (218.85) and α-glycosidase TZ (121.32) < TW (139.48) < TR (145.29) < TT (185.51) < TGM (276.12) respectively. Purified turmeric samples gives better effect than raw sample. In that way shodhan effect established indirectly synergistic and supraadditive effect of turmeric in context to antidiabetic.