An In vitro Evaluation of Antidiabetic Activity of Alpinia galangal and Alpinia calcarata

Abstract

Background: The herbs, genus Alpinia calcarata and Alpinia galanga that underneath the family Zingiberaceae are rhizomatous and extremely aromatic. The study is to investigate the anti-diabetic activity of Alpinia galanga and Alpinia calcarata in-vitro. Material and Methods: The inhibitory effect of Alpinia galanga and Alpinia calcarata on α-amylase and α-glucosidase activities were evaluated. Results: The results revealed that both Alpinia galanga and Alpinia calcarata inhibited α-amylase and α-glucosidase activities in a dose-dependent manner (200–1000 μg/mL). However, Alpinia calcarata possess better antidiabetic activity than Alpinia galangal. Conclusion: The presence of phenolic and other phytochemical content in the herbs might be the reason for their ability to inhibit α-amylase and α-glucosidase activities. Thus, the drug formulating from the herbs, Alpinia galanga and Alpinia calcarata could be part of the potential alternative for synthetic anti-diabetic drug.