IN-VITRO EVALUATION OF ANTI-PARKINSONISM ACTIVITY OF Musa acuminata 'Red Dacca'

The present study aimed to evaluate the anti- Parkinson’s potential of ethanolic extract of Musa acuminata ‘Red Dacca’ fruit using in vitro methods. Musa acuminata ‘Red Dacca’ fruit were collected, chopped, shade dried and then finally powdered. The ethanolic extract of Musa acuminata ‘Red Dacca’ were prepared by using ethanol followed by maceration method. Preliminary phytochemical screening was performed by using standard operating procedures. The anti-Parkinson’s activity of plant extract was assessed by using in vitro studies. Invitro studies are performed by 3-(4,5-dimethylthiazol-2yl)-2,5 diphenyl tetrazolium bromide [MTT assay]. The preliminary phytochemical analysis indicated the presence of amino acids, phenolic compounds, carbohydrates, flavonoids. The extract inhibits cytotoxicity. In this study, the results demonstrated that the ethanolic extract of Musa acuminata ‘Red Dacca’ fruit possess anti-Parkinson’s activity. Keywords: Anti-Parkinson’s activity, Musa acuminata ‘Red Dacca’, Invitro studies, Dopamine, Chemical Constituents, MTT assay.