Phytochemical insights and enzymatic inhibition potential of Cuphea carthagenensis (Jacq.) J.F. Macbr. extract for type 2 diabetes management

Cuphea carthagenensis stands out due to its wide range of specialised natural products, including tannins, flavonoids, triterpenes, sterols, aromatic acids, carbohydrates, unsaturated fatty acids and alkanes. Despite this phytochemical diversity, its inhibitory potential against the α-glucosidase enzyme had not yet been explored, which constitutes the focus of the present study. The hydroalcoholic extract of the species was characterised by UHPLC–MS/MS, evaluated for its antioxidant ability using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) radical scavenging assay, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and the Ferric Reducing Antioxidant Power (FRAP) assay, and subjected to the α-glucosidase inhibition assay. Chemical analysis revealed a predominance of glycosylated flavonoids, particularly quercetin, kaempferol and myricetin, in addition to a high total phenolic content (41.17 ± 0.98 µgGAE g−1). The extract exhibited significant antioxidant ability and potent α-glucosidase inhibitory effect, attributed to the synergistic action between flavonoids and phenolic derivatives. These findings indicate a promising therapeutic potential of C. carthagenensis in the management of type 2 diabetes mellitus.