Bee Pollen Extracts as Potential Antioxidants and Inhibitors of α-Amylase and α-Glucosidase Enzymes In Vitro Assessment

Abstract The study was conducted to determine the antioxidant and anti-diabetic properties of bee pollen. The phenol content of extracts was 1.43, 2.04, 2.10 and 1.79 mg gallic acid g-1, respectively. Total flavonoid content was 0.78, 1.39, 0.86 and 0.79 mg gallic acid g-1 respectively. Bee pollen extracts have the potential to scavenge free radicals and lower blood glucose due to the presence of phenols and flavonoids. The aqueous-ethanol extract had the lowest IC 50 for HRS and TAC, 0.53mg/mL and 0.25mg/mL respectively, which depicts that this extract alleviates the destructive effect of hydroxyl radicals. Methanol extract had the lowest IC 50 0.21 mg/mL) for DPPH inhibition, hence it was able to scavenge the DPPH radicals. Ethanol extract had the lowest IC 50 (0.04 mg/mL) for 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid inhibition, hence it can protect living cells from ABTS cations. The aqueous-ethanol extract displayed higher inhibition of α-amylase (4.51 mg/mL) while the aqueous extract exhibited a higher inhibition of α-glucosidase (0.60 mg/mL), which slows down the breakdown of disaccharides and reduces sugar buildup in the bloodstream. Bee pollen has potential antioxidative and antidiabetic activity.