Hypoglycemic and Antioxidant Properties of Methanolic Extract of Clove (syzygium Aromaticum) on Diabetics in an Invitro Model Using Yeast Cell

ABSTRACT
This study evaluated the antidiabetic potential of Syzygium aromaticum (clove) leaf extract using in vitro yeast cell glucose uptake assays at glucose concentrations of 5mM, 10mM, and 25mM. The extract was tested at varying concentrations (62.5–500 μg/mL) and compared to metformin, a standard antidiabetic drug. Results showed a dose-dependent increase in glucose uptake by yeast cells treated with clove extract across all glucose levels. At 500 μg/mL and 5mM glucose, clove extract achieved 84.41±1.38% activity, closely matching metformin’s 87.91±0.57%. Similarly, clove extract retained high activity even at elevated glucose concentrations (e.g., 79.63±0.45% at 10mM and 65.85±0.89% at 25mM). These findings suggest that clove leaves possess significant antidiabetic properties, supporting their ethnomedicinal use for managing diabetes. This study also investigate the antioxidant properties of Syzygium aromaticum (clove) leaf extract on a diabetic model using in vitro yeast cells. Antioxidant activity was assessed through DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays at varying concentrations (62.5500 µg/mL). Results indicated that clove extract exhibited concentration-dependent antioxidant activity in both assays, with a maximum DPPH inhibition of 84.67±1.49% and FRAP activity of 89.87±0.93% at 500 µg/mL. Although ascorbic acid (used as standard) showed higher activity overall, the clove extract demonstrated potent antioxidant effects, suggesting its therapeutic potential in managing oxidative stress associated with diabetes