An in-vitro assessment of anti-inflammatory, antioxidant, and anti-hyperglycemic activities of traditional edible plants - Murraya koenigii, Mentha spicata, and Coriandrum sativum

Abstract

Since ancient times, Indian cuisines have included several spices and herbs due to their distinct aroma. The role of spices is to increase palatability and as flavoring, coloring, and preservative agents. Besides cooking, spices are also known for their medicinal properties, hence are a part of many pharmaceutical and medicinal industries. Although the spices are used for medicinal purposes by folks as a homemade remedy, the lack of scientific evidence makes their acceptance in modern medicine difficult. The advancement of side effects and ineffectiveness of synthetic medicines lead to a renewed interest in spices and herbs. Here, we evaluate three broadly used ingredients in Indian cuisines, i.e., Murraya koenigii, Mentha spicata, and Coriandrum sativum, for their biological constituents and role as anti-inflammatory antioxidants anti-hyperglycemic agents. With the help of various biochemical tests, we found that Mentha spicata has the best anti-inflammatory activity along with good antioxidant and anti-hyperglycemic activity, followed by Coriandrum sativum and Murraya koenigii. This study paves the way for finding new clinically efficient compounds against chronic inflammation together with Diabetes Mellitus.