Antioxidant, anti-glycation and hypoglycemic potentials of Acmella uliginosa: A probable candidate for the amelioration of diabetes mellitus

Abstract

Objective

Acmella uliginosa, widely distributed across Asia, has long been used traditionally for various purposes. This study explored the pharmacological potential of its whole plant and flower extracts, focusing on antioxidant, anti-glycation, and in vivo anti-diabetic activities.

Materials and methods

The methanolic extracts of A. uliginosa whole plants and flowers were analyzed for flavonoid, phenolic content, and total antioxidant capacity, expressed as gallic acid, rutin, and ascorbic acid equivalents, respectively. Antioxidant activity was assessed using DPPH and ABTS assays. The inhibitory effect on AGE formation was evaluated by fluorometric analysis, along with protein carbonyl content and thiol group modifications in glycated BSA. The antidiabetic potential of the extracts was tested through the OGTT, and hypoglycemic activity both in normal mice, and alloxan-induced diabetic mice.

Results

In antiglycation studies, A. uliginosa flower extract showed superior inhibition of AGEs formation compared to the whole plant extract, and its effect at 4 mg/mL was comparable to aminoguanidine. The flower extract also effectively reduced protein carbonyl content and preserved thiol group levels in a dose-dependent manner, indicating its strong protective effect against protein damage caused by oxidative stress. It exhibited higher flavonoid content and stronger antioxidant activity than the whole plant extract. In vivo studies confirmed the antidiabetic potential of both extracts, with significant reductions in blood glucose levels in OGTT and hypoglycemic tests. After seven days, the flower extract lowered blood glucose in diabetic mice to near-normal levels, similar to glibenclamide.

Conclusion

Therefore, the plant A. uliginosa might be a promising herbal medicine to prevent diabetes and its associated complications by inhibiting AGEs formation, lowering blood glucose level, and reducing oxidative damage of proteins.