English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

The present study evaluated the nutritional and total phenolic contents of leaves and fruit of Breynia retusa to study the inhibitory potentials against free radicals, α-amylase and α-glucosidase enzymes. Proximate composition and anti-nutrient content were investigated in the powdered samples of leaf and fruit. Total phenolic, flavonoid, vitamin C and E contents were measured by spectrophotometric methods. Antioxidant activity was estimated by employing various in vitro assays. The α-amylase and α-glucosidase inhibitors were studied to determine the anti-diabetic potential of B. retusa. Nutritional composition of fruit showed higher starch, total proteins, total free amino acids and mineral contents as compared to leaves. Anti-nutrient contents of fruit and leaves exhibited a minimum amount of trypsin inhibiting activity and tannin contents. Further, higher contents of total phenolics and vitamin E were found in leaf methanol extracts. The leaf extract also showed higher antioxidant activity in DPPH, FRAP, metal ion chelating and lipid peroxidation inhibition assays. B. retusa leaf and fruit methanol extracts inhibited α-amylase and α-glucosidase enzymes. In conclusion, nutritional composition, antioxidant and anti-diabetic activities of B. retusa are suitable and promising for the development as a safe food product or natural additive

Nutritional composition, in vitro antioxidant and anti-diabetic potentials of Breynia retusa (Dennst.) Alston