Determination of antidiabetic activity of steviol glycosides by evaluation of α-glucosidase inhibition in vitro

Stevia and its glycosides are becoming increasingly popular due to their health-promoting properties, such as anti-inflammatory, oral health-promoting, antihypertensive and antidiabetic potential. As the mechanisms underlying the antidiabetic effects of steviol glycosides have not been fully understood, they require further investigation. This study aimed to evaluate the antidiabetic activity of steviol glycosides (stevioside and rebaudioside A) in terms of α-glucosidase inhibition using the spectrophotometric method. It was found that stevioside and rebaudioside A exhibit weak antidiabetic potential
through the mechanism of α-glucosidase inhibition. Stevioside (IC50 = 81.11 mg/mL) was shown to have stronger activity compared with rebaudioside A (IC50 = 257.55 mg/mL), but weaker compared with acarbose (IC50 = 1.67 mg/mL).