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Abstract

ANTI-HYPERGLYCAEMIC PROPERTY OF CINNAMON VERUM USING AN IN SILICO APPROACH

Aditi Rane and Ashutosh Mirajkar*

ABSTRACT

Food we eat is converted into glucose and transported to various cells with help of digestive enzymes, hormones and transporter. Hyperglycaemia means high blood sugar or glucose. Much research has been devoted to natural products that can modulate these mechanisms as they are considered safer and more economical than drugs. Cinnamon is a widely known culinary herb and used as traditional medicine. The objective of this research, an in-silico approach is used to study inhibition of enzymes leading to hyperglycaemic condition by phytochemicals from cinnamon. An approach was made to bind selected phytoligands with receptors and inhibiting glycation products.

Keywords: Cinnamomum verum, Hyperglycaemia, Enzyme Inhibition, Molecular docking.


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