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.
