Alpha-amylase inhibitors: Cinnamomum cassia and Camellia sinensis extracts against type II diabetes

The main enzyme involved in starch digestion is α-amylase. Starch digestion can result in glucose spikes, thus increasing the risk of type II diabetes. Inhibiting starch digestion can help reduce said risk. A common synthetic α-amylase inhibitor is acarbose; however, it may cause gastrointestinal side effects, and it is expensive to purchase. Natural inhibitors can offer safer and more accessible alternatives. Our study evaluates the inhibitory effects of Cinnamomum cassia (cassia cinnamon) and Camellia sinensis extracts (green tea) on α-amylase and looks at their potential to reduce side effects and possibilities for future pharmaceutical applications. We hypothesized that C. cassia and C. sinensis will inhibit α-amylase activity. In this study, various concentrations of C. cassia and C. sinensis solutions were tested using a starch-hydrolysis assay. Our research shows that C. cassia and C. sinensis extracts effectively inhibit α-amylase as both compounds significantly decrease the degree of color change. This suggests that these compounds may be used for prevention and management of type II diabetes and there is a possibility for dual-therapy approaches aimed at lowering synthetic drug dosages and reducing harmful side effects.