Evaluation of invitro antidiabetic, antibacterial and Antioxidant effect of phenolic acid

Abstract

The in-vitro evaluation of antidiabetic, antibacterial, antioxidant activity of caffeic acid was investigated. α amylase inhibition was measured as it is a key enzyme in carbohydrate metabolism. Antioxidant effect was measured by hydroxyl radical scavenging and DPPH method. For antibacterial activity agar well diffusion method was used and staphylococcus aureus was cultured to test it. Caffeic acid significantly inhibited α amylase, DPPH, hydroxy radical scavenging activity. The current study proves that the caffeic acid showed significant antidiabetic, antibacterial and antioxidant effects in vitro studies.