Évaluation des propriétés antioxydantes et antidiabétiques in vitro de l'huile essentielle de romarin

Abstract

Summary Plants have been an important source of bioactive compounds since ancient times, and have recently attracted the attention of researchers and consumers due to the toxic effects of synthetic drugs. Our work aimed to study some in vitro biological activities of Rosmarinus officinalis essential oil. Belongs to the Lamiaceae family, in the Relizane region. The antioxidant activity of the essential oil was evaluated using a method: DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity. Rosmarinus officinalis essential oil showed the highest antioxidant capacity with an IC50=34.42ug/ml, which can be attributed to its high phenol content. Anti-diabetic activity was assessed by studying the inhibitory power towards the alpha-amylase enzyme. Rosmarinus officinalis essential oil showed the highest activity, with an IC50 of 27.35ug/ml lower than that of standard Acarbose (14.49μg/ml). Furthermore, these results showed that Rosmarinus officinalis essential oil has significant biological activities and could be used in the treatment of diabetes with antioxidant properties.