Syzygium cumini seed exhibits antidiabetic potential via multiple pathways involving inhibition of α‐glucosidase, DPP‐IV, glycation, and ameliorating glucose uptake in L6 cell lines

The present study evaluated antidiabetic potential of fractions of Syzygium cumini seeds and identified major polyphenolic compounds in them. Potential α‐glucosidase and α‐amylase inhibition (IC50 1.7 and 7.62 μg/ml, respectively) was demonstrated by 70% methanol fraction while significant dipeptidyl peptidase‐IV inhibition (88.1%) was demonstrated by methanol fraction. A fourfold increase in glucose uptake in L6 cells following the pretreatment of 70% methanol fraction (26.9%) further confirmed the antidiabetic potential of S. cumini seeds. The total phenolic (906 mg GAE/g dry weight) and flavonoid content (233 mg QE/g dry weight) were highest in 70% methanol fraction. Phenolic profiling of fractions through HPLC showed the presence of quercetin, cinnamic acid, syringic acid, ferulic acid, ellagic acid, and gallic acid, which was further confirmed through LC–Q‐ToF (MS/MS). Major phenolics identified were docked with studied enzymes and analyzed. All the results suggest that S. cumini seed fractions have significant potential in the management of diabetes. Practical applications Syzygium cumini is well known for its antidiabetic property. However, the seeds are underutilized and not well explored scientifically. The results from present study explain the antidiabetic potential of S. cumini seeds. The study also provides an insight about the compounds present in the seeds and the mechanism by which the antidiabetic property is imparted. The results thus provide a scientific validation for the antidiabetic property of under‐utilized S. cumini seeds. Further scientific validations in in vivo can pave way for the exploration of S. cumini seeds in the management of diabetes against the adverse effects of the commonly used synthetic antidiabetic drugs.