UNVEILING THE PHYTOCHEMICAL AND IN VITRO ANTIDIABETIC EFFECT OF MACARANGA PELTATA

Gokul Raj R. S.*, Gowri Krishna K. S., Bhagath K. L., Savitha Mol G. M., Divya S. Nair, Kiran K. J., Prasobh G. R.

ABSTRACT

Diabetes mellitus (DM) is a chronic endocrine disorder affecting a significant portion of the global population, leading to severe complications such as cardiovascular diseases, neuropathy, and renal failure. The current study investigates the anti-diabetic potential of phytoconstituents extracted from Macaranga peltata using in vitro assays. The ethanolic extract of Macaranga peltata (EEMP) was prepared and subjected to preliminary phytochemical screening, revealing the presence of flavonoids, tannins, saponins, alkaloids, proteins, and carbohydrates. The in vitro anti-diabetic activity was evaluated using α-glucosidase and α-amylase inhibition assays. EEMP demonstrated significant α-glucosidase inhibition, with an IC₅₀ value of 10.29 μg/mL, comparable to the standard drug acarbose (IC₅₀ = 16.12 μg/mL). Similarly, α-amylase inhibition showed an IC₅₀ value of 11.92 μg/mL for EEMP, indicating strong enzyme inhibitory potential. These findings suggest that Macaranga peltata may serve as a promising natural source for anti-diabetic drug development.

Keywords: Diabetes mellitus, Ethanolic Extract of Macaranga peltata, In vitro, Flavonoid, Phytoconstituents.