Table 1 Effect of hot water extracts of various plant parts of Salacia reticulata on in vitro protein glycation

Percentage glycation inhibition

Salacia extract

Concentration (µg/ml)

15.6

31.2

62.5

125.0

250.0

R²

 Root

59.55 ± 3.83

68.96 ± 0.13

77.92 ± 0.83

83.79 ± 0.40

93.81 ± 0.52

0.8628*

 Stem

22.85 ± 3.32

59.37 ± 1.68

65.14 ± 1.90

74.28 ± 0.87

84.23 ± 1.22

0.8890*

 Twigs

0.49 ± 0.82

5.08 ± 1.41

19.10 ± 1.78

39.69 ± 0.65

71.57 ± 0.15

0.9898*

 Leaf

13.95 ± 1.96

16.93 ± 1.09

22.07 ± 2.34

49.57 ± 0.61

78.86 ± 0.72

0.9840*

 Fruits

3.20 ± 0.40

4.78 ± 1.11

6.07 ± 2.49

15.29 ±2.98

22.42 ± 0.15

0.9656*

Percentage glycation reversing

 Root

8.50 ± 1.50

21.73 ±1.83

36.71 ± 2.09

59.09 ± 8.35

71.32 ± 1.54

0.8699*

 Stem

5.71 ± 1.81

18.15 ± 2.84

28.72 ± 4.55

52.62 ± 1.94

72.98 ± 4.38

0.9412*

 Twigs

8.50 ± 1.50

15.23 ± 3.41

32.14 ± 4.87

45.40 ± 1.73

60.22 ± 1.99

0.9030*

 Leaf

2.5 ± 1.74

8.05 ± 2.74

21.00 ± 2.43

32.10 ± 3.12

45.96 ± 0.25

0.9254*