Phytochemical analysis, in vitro Anti-diabetic and Anti-inflammatory activity of Chloroform extract of Artocarpus hirsutus Root

The incidence and prevalence of diabetes mellitus have risen significantly in recent decades. Our study therefore concentrated on evaluating the phytochemical analysis, anti-inflammatory activity, and antidiabetic activity. Enzyme inhibition has antidiabetic effects in vitro, while protein denaturation produces anti-inflammatory effects. Reducing the synthesis and absorption of glucose in the gastrointestinal tract by inhibiting enzymes that break down carbohydrates, such as α-amylase and α-glucosidase, is one method of treating diabetes. A key approach in blood glucose management is the inhibition of the enzyme’s amylase and glucosidase, which are involved in the digestion of carbohydrates. This can considerably reduce the postprandial rise in blood glucose following a mixed carbohydrate diet. According to our testing results, Artocarpus hirsutus chloroform extract shows a dose-dependent increase in % inhibitory activity on the enzymes α-glucosidase (IC50 300 µg/ml µg/ml) and α-amylase (IC50 166 µg/ml). As a standard medication, acarbose was used. The Denaturation of proteins was inhibited by chloroform extract. The root extract of A. hirsutus (100–500 µg/mL) decreased the denaturation of egg albumin in a dose-dependent manner. The extract's anti-inflammatory qualities, as evaluated in vitro, were comparable to those of the reference drug diclofenac sodium (100 and 200 µg/mL). At 200 µg/mL, the inhibitory actions of diclofenac sodium and chloroform extract were very similar.