Trypsin Inhibitory Activity of Punica granatum Linn.

Abstract

Four successive extracts (petroleum ether, chloroform, methanol and water) of P. granatum fruit rind were tested for in-vitro trypsin inhibitory activity using commercially available enzyme (Porcine pancreatic type II trypsin) and substrate (Benzoyl-D,L-arginine-4-nitroanilide) and the activity was compared with standard trypsin inhibitor from hen egg white (ovomucoid). The methanolic extract was found to be most active and the activity was comparable to that of the reference standard.