Experimental studies on glycolytic enzyme inhibitory and antiglycation potential of Triphala

INTRODUCTION: Imbalance in cellular metabolism of carbohydrates and lipids is observed in diabetes mellitus. Pancreatic α-amylase and α-glucosidases are responsible for the conversion of polysaccharides into glucose that enters in the blood stream. Triphala has shown antidiabetic effects (type 2) in human subjects. However, its effects on glycolytic enzymes and protein glycation have not been studied. AIM: To evaluate glycolytic enzyme inhibitory and antiglycation potential of Triphala. MATERIALS AND METHODS: Triphala Churna was extracted with cold water and subjected to phytochemical analysis. Studies on α amylase and α glucosidase inhibition were performed, and its antiglycation potential was determined. RESULTS: Triphala extract showed prominent α-amylase inhibitory potential (48.66% at concentration 250 μg/ml). Percent α-glucosidase inhibition increased with increasing concentration of the extract (6.32–40.64%). Extract showed remarkable results for antiglycation potential. Triphala extract showed glycation inhibition by inhibiting fructosamine; fructosamine inhibition was found to be 37.74%, protein carbonyls were inhibited up to 15.23% whereas protein thiols were inhibited up to 84.81%. CONCLUSION: Triphala showed glycolytic enzyme inhibitory and antiglycation potential. Hence, it can be effectively used in the diabetes management.