In Vitro Assessment of the Antidiabetic and Anti-Inflammatory Potential of and Extracts Processed Using Membrane Technologies.

Recently, there has been increased interest in the discovery of new natural herbal remedies for treating diabetes and inflammatory diseases. In this context, this work analyzed the antidiabetic and anti-inflammatory potential of , and herbs, which have been studied less from this point of view. Therefore, extracts were prepared and processed using membrane technologies, micro- and ultrafiltration, to concentrate the biologically active principles. The polyphenol and flavone contents in the extracts were analyzed. The qualitative analysis of the polyphenolic compounds was performed via HPLC, identifying chlorogenic acid, rosmarinic acid and rutin in ; chlorogenic acid, luteolin and rutin in ; and genistin in . The antidiabetic activity of the extracts was analyzed by testing their ability to inhibit α-amylase and α-glucosidase, and the anti-inflammatory activity was analyzed by testing their ability to inhibit hyaluronidase and lipoxygenase. Thus, the concentrated extracts of showed high inhibitory activity on a-amylase-IC = 3.22 ± 0.3 μg/mL-(compared with acarbose-IC = 3.5 ± 0.18 μg/mL) and high inhibitory activity on LOX-IC = 19.69 ± 0.52 μg/mL (compared with all standards used). The concentrated extract of showed increased α-amylase inhibition activity-IC = 8.57 ± 2.31 μg/mL-compared to acarbose IC = 3.5 ± 0.18 μg/mL. The concentrated extract of showed pronounced LOX inhibition activity-IC = 19.71 ± 0.79 μg/mL-compared to ibuprofen-IC = 20.19 ± 1.25 μg/mL.