The Study
Pharmacognostic and phytochemical analysis, and evaluation of Newbouldia laevis and Garcinia kola on advanced glycation and carbohydrate metabolizing enzyme
This study tested plant extracts in a test tube to see if they could slow down some chemical reactions linked to diabetes. It didn't test on people or animals, so we don't know if it would work in a real body.
Analysis score
Maximum 44 for a cross-sectional study.
Where the score came from
Scientists tested two plants, Garcinia kola and Newbouldia laevis, in a test tube to see if they can stop sugar from sticking to proteins and slow down starch digestion.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 57 / 100
Quality score
Snapshots of a population at a single point in time, or descriptions of small groups. Can identify correlations and prevalence, but cannot determine cause and effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1These results suggest the plants might help control blood sugar after meals and reduce long-term sugar damage, but only in test tubes—not yet proven in people.
- 2Garcinia kola blocked sugar-protein damage better over time (IC50: 0.400 mg/mL) and stopped starch digestion 3x better than Newbouldia laevis (IC50: 0.250 vs 0.730 mg/mL).
- 3Together, they worked even better (IC50: 0.094 mg/mL).
- 4Garcinia kola had more antioxidants (855 vs 374 mg GAE/g).
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
GSC Biological and Pharmaceutical Sciences
Year
2025
Authors
Ekenna Reginald Elikee, Festus Basden Chinedu Okoye, Charity Chinasa Ezea, Innocent Mary Ifedibaluchukwu Ejiofor, Daniel Lotanna Ajaghaku
Related Content
Claims (6)
Eating carbohydrates causes blood sugar to rise quickly, and this elevated sugar binds to proteins in cells, creating harmful chemical changes.
Garcinia kola extract reduces the formation of advanced glycation end products in laboratory cell cultures, and this effect becomes stronger over four weeks at increasing concentrations.
When tested in a laboratory setting, a mixture of Garcinia kola and Newbouldia laevis extracts blocks the enzyme α-amylase more effectively than either extract by itself, requiring a lower concentration to achieve half-maximal inhibition after four weeks.
Laboratory tests show that extracts from Garcinia kola and Newbouldia laevis plants contain flavonoids, tannins, saponins, terpenoids, and steroids, which are chemical classes known to have antioxidant and enzyme-inhibiting effects.
Laboratory tests show that Garcinia kola extract blocks the enzyme that breaks down starch more effectively than Newbouldia laevis extract at the tested concentrations.
Garcinia kola extract contains more phenolic compounds than Newbouldia laevis in laboratory tests, which means it has a stronger chemical basis for antioxidant activity.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.