Effects of Balsam Apple (Momordica balsamina) Leaf Extract on Blood Glucose Level and the Haematological Parameters of Japaneese Quails

Jibril, Abdurrahman Hassan; Musa, Usman; Saidu, Bashir; Ajape, Abubakar Bolaji; Maina, Ibrahim Hassan; Jimoh, Abdulgafar Olayiwola; Sani, Aminatu Abubakar; Abubakar, Yahya Yabo; Jaafar, Abdullahi Ishaq

doi:10.5455/ijlr.20170817041629

Cited by 4 publications

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“…African pumpkins (Momordica balsamina L.) are tendril-bearing annual to perennial plants indigenous to tropical Africa and Asia [1]. African pumpkin is a wild leafy vegetable belonging to the Cucurbitaceae family.…”

Section: Introductionmentioning

confidence: 99%

“…African pumpkin is a wild leafy vegetable belonging to the Cucurbitaceae family. The plant is a miracle herb with enormous medicinal and nutritional properties [1] and reportedly contains polyphenolic antioxidants [2]. Lutein and β-carotene are the two most common carotenoids found in green leafy vegetables and exhibit antioxidant properties [3].…”

Section: Introductionmentioning

confidence: 99%

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Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

Mashiane

Manhivi

Shoko

et al. 2021

Foods

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The leaves of African pumpkins (Momordica balsamina L.) are a commonly consumed traditional vegetable. They are a good source of polyphenolic antioxidants and carotenoids, which are, however, affected by cooking or digestion. We investigated the effect of household cooking methods (stir-frying or boiling) on the changes in bioactive metabolites, antioxidant capacity, release and accessibility of β-carotene and also inhibition of inhibitory activity against α-amylase and α-glucosidase enzymes during in vitro digestion of African pumpkin leaves compared to the raw leaves. Compared to boiled or raw leaves, stir-frying improved the availability of bioactive metabolites at the gastrointestinal phase. Quercetin 3-galactoside and rhamnetin 3-O-glucoside (marker compounds) discriminated the stir-fried leaves from raw leaves and boiled leaves after digestion. Stir-frying improved the release and accessibility of β-carotene and enhanced the antioxidant activities compared to boiling. Dialysable fractions of stir-fried leaves exhibited the greatest inhibitory activity against α-amylase and α-glucosidase enzymes compared to the raw and boiled leaves, as well as acarbose. Stir-frying, therefore, is recommended for use in household cooking to benefit consumers by increasing the intake of phenolics and β-carotene.

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Section: Introductionmentioning

confidence: 99%