EVALUATION OF PHYTOCHEMICALS AND IN VITRO ANTIINFLAMMATORY, ANTI-DIABETIC ACTIVITY OF THE WHITE OYSTER MUSHROOM, PLEUROTUS FLORIDA

Abstract

Phytochemicals which are present in the human diets possess a number of beneficial effects on human health. Mushrooms are invaluable sources of useful therapeutic agents. Phytochemical screening of edible white oyster mushroom, Pleurotusflorida reveals the presence of phenols (61.85mg catechol equivalent), flavonoids 2.78mg , alkaloids 1.92mg, terpenoids 0.08 mg , tannins 0.52mg, saponins 0.05mg and glycosides 0.12mg in 100g dried powder. Methanol extract of the mushroom was assessed for its anti-inflammatory and anti-diabetic by In vitro methods. Anti-inflammatory activity of mushroom was investigated by Human Red Blood Cell Membrane (HRBC) stabilization method. Results showed that the extract exhibited significant anti-inflammatory activity of 43.50% at the concentration of 1.0mg/ml which is comparable to that of the standard diclofenac sodium. The mushroom extract also showed significant anti- diabetic (26.5%) activity by inhibition of α-amylase (E C 3.2.1.1) at the concentration of 1.0 mg/ml. From the result, it s concluded that white oyster mushroom,Pleurotusfloridacan be administered for its anti-inflammatory and anti-diabetic activities.