Evaluation of invitro antidiabetic, antibacterial and Antioxidant effect of phenolic acid

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dc.contributor.authorBaig, Mirza Anwar
dc.contributor.authorShaikh, Juned Mohd Jamil (18PH70)
dc.contributor.authorShaikh, Sufreen Banu Abdul Rehman (18PH84)
dc.contributor.authorSiddiqui, Murshida Bakar Husain (18PH94)
dc.contributor.authorShaikh Bushra, Firdous Mohammed Asif (19DPH03)
dc.date.accessioned2022-08-24T06:45:55Z
dc.date.available2022-08-24T06:45:55Z
dc.date.issued2022-05
dc.description.abstractThe in-vitro evaluation of antidiabetic, antibacterial, antioxidant activity of caffeic acid was investigated. α amylase inhibition was measured as it is a key enzyme in carbohydrate metabolism. Antioxidant effect was measured by hydroxyl radical scavenging and DPPH method. For antibacterial activity agar well diffusion method was used and staphylococcus aureus was cultured to test it. Caffeic acid significantly inhibited α amylase, DPPH, hydroxy radical scavenging activity. The current study proves that the caffeic acid showed significant antidiabetic, antibacterial and antioxidant effects in vitro studies.en_US
dc.identifier.urihttp://ir.aiktclibrary.org:8080/xmlui/handle/123456789/3978
dc.language.isoenen_US
dc.publisherAIKTCen_US
dc.subjectProject Report - SoPen_US
dc.titleEvaluation of invitro antidiabetic, antibacterial and Antioxidant effect of phenolic aciden_US
dc.typeProject Reporten_US
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