IJRAP International Journal of Research in Ayurveda and Pharmacy 2277-4343 Moksha Publishing House DOI: 10.7897/2277-4343.083191 COMPARATIVE INHIBITORY POTENTIAL OF ASHODHITA (RAW) AND SHODHITA CURCUMA LONGA LINN ON __ampersandsignalpha; -AMYLASE AND __ampersandsignalpha;-GLUCOSIDASE Anuj Kumar * Akanksha Thakur M. B. Nariya Prashant Bedarkar BJ Patgiri 11 -0001 162 166 Turmeric (Haridra) is one of the versatile herb for spices, condiment and anti- diabetic activity in Indian System of medicine and tropical country. To compare the in-vitro enzymatic inhibitory effect (__ampersandsignalpha;-amylase and __ampersandsignalpha;-glycosidase) for supporting purified (shodhita) and raw turmeric samples. Authenticate unprocessed and processed (ayurvedic classic) turmeric powder extracts prepared by maceration with methanol and subjected (in different level concentration) to the anti-hyperglycemic selective enzymatic activity and colour reaction was measured by UV-VIS spectroscopy. This study proves the alteration in the inhibitory effect of raw and shodhita samples of Haridra on __ampersandsignalpha;-amylase of IC50 in decreasing order TZ (113.72) __ampersandsignlt; TW (119.22) __ampersandsignlt; TR (121.861) __ampersandsignlt; TT (161.35) __ampersandsignlt; TGM (218.85) and __ampersandsignalpha;-glycosidase__ampersandsignnbsp; TZ (121.32) __ampersandsignlt; TW (139.48) __ampersandsignlt; TR (145.29) __ampersandsignlt; TT (185.51) __ampersandsignlt;__ampersandsignnbsp; TGM (276.12) respectively. Purified turmeric samples gives better effect than raw sample. In that way shodhan effect established indirectly synergistic and supra-additive effect of turmeric in context to antidiabetic. Turmeric Shodhana α-amylase α-glycosidase antidiabetic