Tác dụng ức chế α-glucosidase và kháng oxy hóa in vitro của các cao chiết phối hợp từ chùm ngây (Moringa oleifera), lá đắng (Vernonia amygdalina) và rau má (Centella asiatica)
Các tác giả
Từ khóa:
chùm ngây, lá đắng, kháng oxy hóa, ức chế α-glucosidase, rau máTóm tắt
Nghiên cứu này khảo sát tác dụng ức chế α-glucosidase và kháng oxy hóa in vitro của các công thức phối hợp từ lá cây chùm ngây, lá cây lá đắng và rau má. Kết quả cho thấy công thức được phối từ cao chiết ethanol 45% riêng lẻ ở tỷ lệ 1 chùm ngây: 1 lá đắng: 3 rau má có tác dụng ức chế α-glucosidase tốt hơn các công thức phối hợp khác và cũng có khả năng kháng oxy hóa theo cơ chế bắt gốc tự do DPPH với giá trị IC50 lần lượt là 275.12 µg/mL và 110.69 µg/mL. Công thức phối hợp này thể hiện tương tác hiệp đồng ở cả tác dụng ức chế α-glucosidase và bắt gốc tự do DPPH. Vì vậy, công thức phối hợp tối ưu này cần được tiếp tục nghiên cứu trên các tác dụng dược lý in vivo để phát huy các đặc tính dược lý tốt của cả ba dược liệu này.
Abstract
This study investigated the in vitro α-glucosidase inhibitory and antioxidant properties of combined formulas of Moringa oleifera (MO), Vernonia amygdalina (VA), and Centella asiatica (CA) leaves. The results showed that the formula mixed from the single 45% ethanol extracts at the ratio of 1MO: 1VA: 3CA had better α-glucosidase inhibitory activity than other formulations and also had antioxidant capacity by DPPH free radical scavenging mechanism with an IC50 value of 275.12 µg/mL and 110.69 µg/mL, respectively. This combined formula exhibited synergistic interactions in both α-glucosidase inhibition and DPPH free radical scavenging. Therefore, the optimal combination formula should be further studied on in vivo pharmacological activities to promote the good pharmacological properties of three medicinal herbs.
Tài liệu tham khảo
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