Biological Screening of Tri‑Jannarose as a Recipe from Thai Traditional Medicine

Context: Tri‑Jannarose (TJ) is a Thai traditional medicine recipe, the ingredients of which are betel palm seed (Areca catechu L.), Siamese neem tree root (Azadirachta indica A. Juss.), and heart‑leaved moonseed vines (Tinospora cordifolia [Thunb.] Miers). The equal mixture of three plants indicated to treatment of antipyretic, diuretic, expectorate, nourishment and appetizing. Aims: Phytochemical screening, antioxidant, and α‑glucosidase inhibitory activities of TJ using different extractions were evaluated. Materials and Methods: The three plants of recipe were extracted using different solvents such as aqueous extract (ATJ), 50% ethanolic extract (HETJ), and 95% ethanolic extract (ETJ). The phytochemical screening was determined by total phenolic compounds and total flavonoid contents. The anti-oxidation were tested using by 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging and 2,2 -azinobis- (3-ethylbenzothiazoline-6-sulphonate) (ABTS+) assay. The α‑glucosidase inhibitory activity was determined for glucose transferase mechanism. Results: Phytochemical screening found that this recipe had both phenolic and flavonoid substances. The ETJ (IC50 = 0.0463 ± 0.002) was exerted on antioxidation higher than HETJ and ATJ (IC50 = 0.0511 ± 0.000 and 0.1485 ± 0.005 mg/mL). Surprisingly, ABTS+ assay, ETJ (IC50 = 0.015 ± 0.000 mg/mL), and HETJ (IC50 = 0.022 ± 0.000 mg/mL) showed high effect on free radical scavenging activity than the standard controls, ascorbic acid (IC50 = 0.025 ± 0.001 mg/mL), and Trolox (IC50 = 0.032 ± 0.001 mg/mL). The α-glucosidase inhibitory activity found that all of the extract including ATJ (IC50 = 0.0127±0.02 mg/mL), ETJ (IC50 = 0.0154±0.01 mg/mL) and ETJ (IC50 = 0.0202±0.01 mg/mL) were more potent to inhibit α-glucosidase emzyme than acarbose (IC50 =0.745±0.026 mg/mL) as a positive control. Conclusion: The pharmaceutical preliminary scarring was confirmed to treatment on Thai traditional medicine. The recipe composed with phenolic compounds and flavonoids contents which chemical substance were more potent anti-oxidation, and bittersweet flavor was stronger to α‑glucosidase inhibitory activity.