IN VITRO ANTI-DIABETIC ACTIVITY OF MICROENCAPSULATED AND NON-ENCAPSULATED ASTAXANTHIN
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Astaxanthin##common.commaListSeparator## Anti-diabetic##common.commaListSeparator## DNSA##common.commaListSeparator## Starch-iodine##common.commaListSeparator## Acarbose##common.commaListSeparator## Nil##article.abstract##
Objective: Diabetes is a long term condition which indicates the high blood pressure. The symptoms indicates, polyuria (frequent urination), they will become increasingly thirsty (polydipsia) and hungry (polyphagia). Many drugs has been discovered for curing diabetes. Recent studies reported that the administration of astaxanthin reduces the blood pressure in the diabetic patient. Astaxanthin is a powerful antioxidant found in wide variety of aquatic living organism which has wide applications in pharmacological studies.
Methods: In vitro antidiabetic study of both encapsulated and non-encapsulated astaxanthin such as DNSA method, starch-iodine color assay method and α glycosidase enzymes assay was carried out.
Results: The results of the present study indicated that both encapsulated and non-encapsulated astaxanthin shows higher antidiabetic activity in all the method. Each test samples possess the best activity when compared to standard drug acarbose.
Conclusion: The present study, it is concluded that both non-encapsulated and encapsulated astaxanthin exhibit good antidiabetic activity.
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