A Comparative Study on the Inhibitory Effects of Different Parts and Chemical Constituents of Pomegranate on α‐Amylase and α‐Glucosidase |
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| Authors: | Antony Kam Kong M. Li Valentina Razmovski‐Naumovski Srinivas Nammi Jeffrey Shi Kelvin Chan George Q. Li |
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| Affiliation: | 1. Faculty of Pharmacy, University of Sydney, , NSW 2006 Australia;2. Discipline of Pharmacology, Sydney Medical School, University of Sydney, , NSW 2006 Australia;3. Centre for Complementary Medicine Research, University of Western Sydney, , NSW 2560 Australia;4. School of Science and Health, University of Western Sydney, , NSW 2560 Australia;5. School of Chemical and Biomolecular Engineering, University of Sydney, , NSW 2006 Australia |
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| Abstract: | Pomegranate has been documented for the management of diabetes in Unani and Chinese medicine. This study compared the effects of the extracts of different pomegranate parts, including juice, peels, seeds and flowers, on carbohydrate digestive enzymes (α‐amylase and α‐glucosidase) in vitro. The methanolic flower extract inhibited α‐amylase and α‐glucosidase, while the methanolic peel extract inhibited α‐glucosidase selectively. The most active flower extract was subjected to water‐ethyl acetate partition. The ethyl acetate fraction was more potent than the water fraction in inhibiting both enzymes. Gallic acid and ellagic acid also showed selective inhibition against α‐glucosidase, and their presence in the ethyl acetate fraction was confirmed by HPLC‐DAD and HPLC‐HESI‐MS. Our findings suggest that the inhibition of carbohydrate digestive enzymes and their phenolic content may contribute to the anti‐hyperglycaemic effects of pomegranate flower and peel, and support their claims in diabetes. Copyright © 2012 John Wiley & Sons, Ltd. |
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| Keywords: | α ‐amylase α ‐glucosidase diabetes pomegranate Punica granatum |
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