ANTIDIABETIC EFFECTS OF A SERIES OF CURCUMIN PYRAZOLES IN-VITRO
Abstract
Objective: To investigate the antidiabetic potential of a series of curcumin pyrazole derivatives in-vitro.
Methods: The in-vitro antidiabetic ability of curcumin pyrazole derivatives (3a-3e) was evaluated by the inhibition studies of the digestive enzymes;
including alpha-amylase, rat intestinal alpha-glucosidase, and sucrase. The glucose lowering effect of the compounds was further assessed by the
glucose uptake assay using a porcine diaphragm.
Results: The curcumin pyrazole derivatives (3a-3e) showed a prominent inhibition of the enzymes studied. Compounds 3a and 3b were found to
be more pronounced in their hypoglycemic effects and 3b exhibited the maximum enzyme inhibitory activity. The glucose uptake through porcine
diaphragm was extensively promoted by the compounds 3a and 3b than the other compounds in the series.
Conclusion: The results suggest that the pyrazole derivatives of curcumin 3a and 3b have potent hypoglycemic properties. These compounds in the
series of curcumin pyrazole derivatives (3a-3e) can be selected for further in-vitro and in vivo studies.
Keywords: Diaphragm, Insulin, Hypoglycemic, Enzyme inhibition.
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