This study aimed for of phytochemical screening and evaluation of in-vitro antidiabetic activity of Garlic (Allium sativum). The garlic juice was prepared by adding 100 g of garlic with 250 mL of distilled water and crushed in a mixing machine. The resultant slurry was squeezed and filtered through a fine cloth and the filtrate was quickly frozen at -10°C until used. Results revealed that the aq. garlic extract at a concentration range of 25μg/mL, 50μg/mL, 100μg/mL, 200μg/mL, 300μg/mL, and 400μg/mL shown inhibition effect of 15.46%, 28.33%, 38.83%, 50.38%, 62.04%, and 75.26% respectively in alpha-amylase inhibition activity. The IC50 value of aq. garlic extract in alpha-amylase inhibition activity was found to be 27.29 μg/mL in comparison with the standard antidiabetic drug acarbose (51.89 μg/mL). Similarly, the aq. garlic extract at a concentration range of 25μg/mL, 50μg/mL, 100μg/mL, 200μg/mL, 300μg/mL, and 400μg/mL shown inhibition effect of 14.58%, 31.35%, 41.38%, 50.18%, 57.29%, and 75.95% respectively in alpha-glucosidase inhibition activity. The IC50 value of aq. garlic extract in alpha-glucosidase activity was found to be 30.56 μg/mL in comparison with the standard antidiabetic drug acarbose (41.52 μg/mL). In conclusion, anti-diabetic potential of aqueous garlic extract was demonstrated in this pilot study, and hence itcould be explored in the development of natural antidiabetic drugs.

Garlic, Allium sativum, Diabetes mellitus, Antidiabetic, Alpha-amylase, Alpha-glucosidase