Objective: The objective of the current study is to analyze the in vitro antidiabetic property of natural compounds, Piperine, Lupeol and Beta sitosterol by their inhibitory activity against α- amylase and α-glucosidase enzymes. Introduction: Piperine is an alkaloid isolated from Piper nigrum, responsible for pungency of black pepper. It is one of the purified natural molecule with bioenhancer properties. Lupeol is a pentacyclic triterpenoid, found in a variety of medicinal plants. It was first isolated from the root barks of Alhagi maurorum. Beta sitosterol is a bioactive phytosterol, naturally present in plant cell membranes. Chemically it’s structure is similar to cholesterol. High content of beta sitosterol is present in lipid rich food such as nuts, seed, legumes and olive oil. Materials and methods: α- amylase and α-glucosidase inhibitory activity of piperine, lupeol and β-sitosterol was examined. Each experiment was performed in triplicates. The results were expressed as percentage inhibition. The data was analysed statistically using one way analysis of variance (ANOVA) followed by Duncan’s multiple range test was used to see the statistical significance among the groups. The results with the p<0.05 level were considered to be statistically significant. Results: The results have shown that the lupeol, piperine and beta sitosterol showed a significant increase in the inhibition of α- amylase and α-glucosidase activity in a dose dependent manner with concentrations ranging from 10 to 50µg/ml. It is also observed that beta sitosterol has the maximum anti-diabetic potential followed by piperine and then lupeol. Conclusion: β-sitosterol has a significant role in the anti diabetic activity compared to Piperine and Lupeol. Further in vivo study can be done to develop a potential anti diabetic natural drug.

Innovative technique, Antidiabetic activity, Piperine, Lupeol, β sitosterol, α Amylase, α Glycosidase. Diabetes, Novel method,