Investigation of α -Glucosidase inhibitory potential for diabetes treatment and development of filter tea bags from mai vang leaves

Abstract

From fresh leaves of Mai vang (Ochna integerrima (Lour.) Merr.), collected in Dong Thap province, the processing process has been completed to create tea bags with a weight of 2 g/pack. First, the materials are selected, washed, then roasted and stored in a filter bag according to the net weight of 2 g/package. On the other hand, the tea of the filter bag is infused with boiling water at 100°C to obtain the extract, which was then freeze-dried to yield an aqueous extract used for activity evaluation.. Water overhead survey of Mai vang leaf tea showed very good α-glucosidase inhibitory activity with an IC₅₀ of 65.46±1.27 μg/mL, while the value of the acarbose control sample was 134.50 μg/mL under the same test conditions. These results confirm the inhibitory potential and therapeutic applicability of Mai vang leaves in the treatment of diabetes.