Chemical Components, Antioxidant and Antihyperglycemic Activities of a Folklore Recipe from Thai Traditional Medicine
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Abstract
Traditional Thai medicine uses a seven-herb formula to manage diabetes, though scientific validation is still lacking. This study evaluated the chemical composition, antioxidant properties, and antihyperglycemic effects using different extraction methods. Aqueous, 50% ethanol, and 95% ethanol extracts were prepared from the seven-herb formula and analyzed for phenolic and flavonoid content, bioactive compounds (HPLC), antioxidant activity (DPPH, ABTS, FRAP), and antihyperglycemic potential (α-glucosidase and α-amylase inhibition). The 95% ethanol extract showed the highest total phenolic content at 501.98 mg GAE/g extract and flavonoid content at 110.18 mg QE/g extract. Syringic acid was identified as the dominant phenolic acid, while myricetin was the main flavonoid. The ethanol extracts exhibited significantly higher antioxidant activity compared to the aqueous extract. All extracts showed better α-glucosidase inhibition than acarbose, with the aqueous extract demonstrating the highest potency (IC₅₀=0.024 mg/mL). Ethanol extracts also showed better α-amylase inhibition than both acarbose and the aqueous extract. This study provides empirical evidence supporting the traditional use of this herbal formula in diabetes management. While water-based preparations have cultural significance, ethanol extraction notably enhances therapeutic efficacy. Further research, including the isolation of bioactive compounds and in vivo studies, is needed to further explore the potential of this formula as a complementary treatment for diabetes.
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