This study aimed to evaluate the phytochemical profile, antioxidant potential, antimicrobial activity, and antidiabetic properties of Cyathodium cavernarum. Phytochemical screening revealed the presence of phenols, flavonoids, alkaloids, saponins, terpenoids, glycosides, steroids and carbohydrates. Quantitative analysis indicated that the chloroform extract contained 20.3±0.21 mg GAE/g phenols, 12.64±0.13 mg QE/g flavonoids, and 19.2±0.53?mg/g alkaloids. The methanolic extract contained 11.07±0.18 mg GAE/g phenols, 6.05±0.18 mg QE/g flavonoids, and 9.23±0.53?mg/g alkaloids.

Antioxidant activity assessed through DPPH radical scavenging assay revealed an IC?? value of 136.87?µg/ml for the chloroform extract, while the reducing power assay yielded an IC?? of 159.14?µg/ml. Antibacterial screening of the chloroform extract demonstrated selective activity with a zone of inhibition measuring 7.75±0.16?mm against Staphylococcus aureus, while no inhibition was observed against Pseudomonas aeruginosa and Escherichia coli. The antidiabetic potential of chloroform extract evaluated via ?-amylase inhibition assay, showed an IC?? value of 162.91?µg/ml.

These findings suggest that Cyathodium cavernarum possesses significant bioactive compounds with promising antioxidant and antidiabetic activities, along with selective antimicrobial effects, thereby underscoring the need for further exploration of its therapeutic potential.