In vitro α-amylase inhibition of essential Oil obtained from laurel (Laurus nobilis L.) leaves

Abstract

The present study was designed to determine in vitro antidiabetic properties of the essential oil obtained from the leaves of Laurel (Laurus nobilis L.) which is traditionally used for the treatment of diabetes. With this objective we study the α-amylase inhibition property of Laurus nobilis L. essential oil which is obtained from the leaves using a Clevenger distillation apparatus. We find that the essential oil of laurus inhibits α-amylase and the type of inhibition is competitive inhibition.