Nutritional composition, in vitro antioxidant and anti-diabetic potentials of Breynia retusa (Dennst.) Alston

Rajan Murugan, Jaganathan Prabu, Rahul Chandran, Thangarajan Sajeesh, Murugaiyan Iniyavan, Thangaraj Parimelazhagan

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)


The present study evaluated the nutritional and total phenolic contents of leaves and fruit of Breynia retusa to study the inhibitory potentials against free radicals, α-amylase and α-glucosidase enzymes. Proximate composition and anti-nutrient content were investigated in the powdered samples of leaf and fruit. Total phenolic, flavonoid, vitamin C and E contents were measured by spectrophotometric methods. Antioxidant activity was estimated by employing various in vitro assays. The α-amylase and α-glucosidase inhibitors were studied to determine the anti-diabetic potential of B. retusa. Nutritional composition of fruit showed higher starch, total proteins, total free amino acids and mineral contents as compared to leaves. Anti-nutrient contents of fruit and leaves exhibited a minimum amount of trypsin inhibiting activity and tannin contents. Further, higher contents of total phenolics and vitamin E were found in leaf methanol extracts. The leaf extract also showed higher antioxidant activity in DPPH[rad], FRAP, metal ion chelating and lipid peroxidation inhibition assays. B. retusa leaf and fruit methanol extracts inhibited α-amylase and α-glucosidase enzymes. In conclusion, nutritional composition, antioxidant and anti-diabetic activities of B. retusa are suitable and promising for the development as a safe food product or natural additive.

Original languageEnglish
Pages (from-to)30-38
Number of pages9
JournalFood Science and Human Wellness
Issue number1
Publication statusPublished - Mar 2016
Externally publishedYes


  • Alpha-amylase
  • Antioxidant
  • Breynia retusa
  • Phenolic comounds
  • Vitamins

ASJC Scopus subject areas

  • Food Science


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