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India is believed to be crowned as the diabetes capital of the world by 2030. Considering the same, the present study was undertaken to elucidate the antidiabetic potential of selected Indian spices, viz., Cinnamomum zeylanicum Blume, Cuminum cyminum L., Laurus nobilis L., Piper nigrum L. and Elettaria cardamomum (L.) Maton. Phytochemical constituents of the spices were qualitatively identified and enzyme inhibitory assays performed. The study used 50% hydroacetone extracts of the above-mentioned five spices to evaluate in vitro α-amylase and α-glucosidase inhibitory activities. The IC50 for α-amylase inhibitory activity were 706.04 ± 0.07, 517.51 ± 0.09, 349.41 ± 0.12, 573.21 ± 0.08 and 376.18 ± 0.12 μg/ml, while those for α-glucosidase inhibitory activity were 243.92 ± 0.13, 386.73 ± 0.11, 203.01 ± 0.15, 269.92 ± 0.14 and 182.85 ± 0.16 μg/ml for C. zeylanicum, C. cyminum, L. nobilis, P. nigrum and E. cardamomum respectively. Statistical analysis suggests that the highest α-amylase inhibitory activity was exhibited by L. nobilis and E. cardamomum while the highest α-glucosidase inhibitory activity was observed for E. cardamomum. Diabetes is a disorder associated with many complications and diabetics generally consume spices as nutraceuticals along with their drug regime. Thus, the spice-drug interaction with two commonly used drugs, viz., Acarbose-an antidiabetic and Losartanan antihypertensive were also studied. The results suggest that spice-drug interactions significantly enhanced the inhibitory activities of α-amylase and α-glucosidase. The maximum increase in percent α-amylase inhibitory activity with Acarbose supplementation was observed in C. zeylanicum (74.52%) with minimum for E. cardamomum (50.53%) while in presence of Losartan, maximum and minimum enhancement were observed for C. cyminum (48.34%) and C. zeylanicum (28.19%), respectively. As for modulation of percent α-glucosidase inhibitory activity with Acarbose, C. cyminum (52.42%) showed the highest enrichment while no change was observed in the case of P. nigrum, while with Losartan maximal enhancement was with C. zeylanicum (19.85%) and minimum with C. cyminum (5.4%). Such interactions are a double-edged sword having an advantage but can also result in fatal consequences. Thus, for developing functional food having antidiabetic properties, the study of such interactions becomes significant.

In vitro evaluation of selected Indian spices for α-amylase and α-glucosidase inhibitory activities and their spice-drug interactions