Anti Inflammatory and Anti Diabetic Activity of Cocos nucifera Inflorescence

Abstract

Lately manufactories with medicinal properties play an important part in food and medicinal diligence for their capacities on disease prevention and treatment. Inflammation is a physiological process involved in the defenses of the body and the form of tissues. Recent years have also seen studies conducted on Cocos nucifera inflorescence to ascertain the presence of specific phytoconstituents. The inflorescence of Cocos nucifera (L.) have a traditional use as a potent healer of numerous inflammatory diseases like postnatal changes. Food technology grounded explorations are underway to employ its powder as an alternative to wheat flour by esteeming its gluten free nature, nutritive value and natural sweetness. Numerous compounds in Cocos nucifera (L.) inflorescence have been shown to possess a range of pharmacological qualities, including antioxidant, anticancer, anti-helminthic, anti-inflammatory, anti-arthritic, and antibacterial activities. Hence objectives of the present study are to estimate the In vitro anti-inflammatory activity & In vitro anti-diabetic activity of Fresh and the Cabinet dried Cocos nucifera inflorescence. In vitro anti-inflammatory activity of fresh and Cabinet dried Cocos nucifera inflorescence were carried out by heat induced hemolysis method. In vitro anti-diabetic activity of Fresh and the Cabinet dried Cocos nucifera inflorescence were carried out by α-amylase method. Cabinet dried Cocos nucifera inflorescence have shown a better profile of anti-inflammatory & anti-diabetic activity compared to fresh Cocos nucifera inflorescence and thus it can be used for therapeutic purposes.