Abstract

This study investigated the content differences of major active ingredients in red, yellow, and white flowers of Carthamus tinctorius L. from Yumin County, Xinjiang, and evaluated their α-glucosidase inhibitory effects using high-performance liquid chromatography (HPLC), network pharmacology, molecular docking, and in vitro enzyme assays. HPLC analysis revealed that red safflower had the highest content of Hydroxysafflor yellow A (HSYA), while white safflower exhibited the highest levels of kaempferol and kaempferol-3-O-rutinoside. Network pharmacology identified 21 core targets and multiple pathways related to type 2 diabetes and insulin resistance. Molecular docking indicated that kaempferol-3-O-rutinoside had the lowest binding energy (−9.3 kcal/mol). However, in vitro assays showed that kaempferol exhibited the strongest α-glucosidase inhibition (half maximal inhibitory concentration (IC50) = 0.1768 mg/mL), followed by HSYA and kaempferol-3-O-rutinoside. Among extracts, white safflower demonstrated the highest inhibitory activity (IC50 = 0.5485 mg/mL). In conclusion, flower color significantly influences the chemical composition and hypoglycemic potential of safflower. White safflower extract exhibited the strongest α-glucosidase inhibitory activity among the three flower color extracts. This study identifies kaempferol as the key active ingredient for safflower’s α-glucosidase inhibitory activity, providing a scientific basis for developing Yumin safflower as hypoglycemic functional food.

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