IN-VITRO ANTI-DIABETIC EVALUATION OF KANTHAGA PARPAM BY ALPHA AMYLASE AND ALPHA GLUCOSIDASE ENZYME INHIBITION ASSAY

India has one of the highest numbers of people with diabetes globally. According to the National NCD Monitoring Survey, Prevalence of diabetes mellitus (DM) among adults (18-69 years) is ~9.3% and Prevalence of impaired fasting glucose (IFG) (a pre-diabetic state) is ~ 24.5%. Traditional Siddha formulations such as Kanthaga Parpam (KP), prepared by using of purified Elemental Sulphur, juices of Allium cepa, Zingiber officinalis and bark ashes of Terminalia arjuna and Tamarindus indicus is being explored as potential inhibitors of carbohydrate-hydrolyzing enzymes to mitigate postprandial hyperglycemia. This study investigates the in-vitro inhibitory effects of KP on α-amylase and α-glucosidase enzymes, key targets in the management of Type 2 diabetes. Methods: In-vitro enzyme inhibition assays against α-amylase and α-glucosidase were conducted using KP at varying concentrations (100–500 μg/ml), with Acarbose as the standard reference. Percentage inhibition and IC50 values were determined. Results: KP exhibited dose-dependent inhibition of α-amylase (maximum 26.94 ± 2.826 % , IC50 is 1177 ± 215.1 μg /ml). And α-glucosidase (maximum 43.93 ± 0.6648% IC50 is 540.8 ± 15.2 μg /ml μg/ml). Compared to Acarbose, KP showed moderate potency but measurable activity. Conclusion: The findings highlight the potential role of KP in glycemic control, supporting its further evaluation in preclinical and clinical models.