Research Article - Journal of Biochemistry and Biotechnology (2022) Volume 5, Issue 5
In vitro Antidiabetic assay, Phytochemical Screening, Antioxidant activity and Antimicrobial Potential of Amaranthus viridis Linn.
Amaranthus viridis L. belongs to family (Amaranthaceae) commonly known as “Chowlai” is a common wild vegetable and weed of cultivation. A. viridis contains several compounds like amino acids lysine, arginine, histidine, cystine, phenylalanine, leucine, isoleucine, valine, threonine, methionine, tyrosine etc. In search of new activities chemical entities, pytochemical screening of the extract from leaves of A. vilidis L. indicates the presence of biologically active constituent: saponins, tannins and phenols, flavonoids, alkaloids, cardiac glycoside, steroid and triterpenoids. A. vilidis L have some chemical constituent that exhibits potent anti-inflammatory, antihepatotoxic, antiulcer antiallergic, antiviral actions. A. viridis used in Indian and Nepalese traditional system to reduce labour pain and act an antipyretic. The Negritos of the Philippines apply the bruised leaves directly to eczema, psoriasis and rashes etc. Other traditional uses range from an anti-inflammatory agent of the urinary tract, venereal diseases vermifuge, diuretic, anti rheumatic, antiulcer, analgesic, antiemetic, laxative, improvement of appetite, antilep-rotic, treatment of respiratory and eye problems , to treatment of asthma. In the present study, various pharmacological activities of Amaranthus viridis were tried to be determined by utilizing in vitro apprpaches. The result showed that the leaves (50 mg/ml) contain highest amount of phenolic content with the value 82.36 ± 2.589. Similarly, flavonoids and antioxidant activity were found to be highest in seed with the approximate value of 74.38 ± 2.317 and 87.28 ± 2.187 respectively at the concentration of 50 mg/ml. The antidiabetic activity was also found to be highest in leaves at the concentration of 40 mg/ml with the value 85.25 ± 1.37. The methanolic extract of whole plant showed higher antibacterial activity.Author(s): Rakhi Das