ABSTRACT

Type 2 diabetes mellitus (T2DM) is a chronic progressive disease that has continued to be aglobal heath and economic burden. Acarbose is an antidiabetic drug, which acts by inhibitingalpha amylase and alpha glucosidase; while gallic acid is a simple phenolic acid that iswidespread in plant foods and beverages such as tea and wine.This study therefore, sought toinvestigate the influence of gallic acid on α-amylase and α-glucosidase inhibitory and antioxidantproperties of acarbose (in vitro). Aqueous solution of acarbose and gallic acid were prepared to afinal concentration of 25μM each. Thereafter, mixtures of the samples (50% acarbose + 50%gallic acid; 75% acarbose + 25% gallic acid; 25% acarbose + 75% gallic acid) were prepared.The results showed that the combination of 50% acarbose and 50% gallic acid showed thehighest α-glucosidase inhibitory effect, while 75% acarbose + 25% gallic acid showed highest α- amylase inhibitory effect.

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