Phytochemical screening, nutritional profile and anti-diabetic effect of ethanolic leaf extract of Cnidoscolus aconitifolius in streptozotocin induce diabetic mice

Roy, Dulal Chandra; Ferdiousi, Nowrin; Khatun, Tania; Moral, Md. Ripon Ali

doi:10.18203/2319-2003.ijbcp20163269

Cited by 5 publications

(2 citation statements)

References 9 publications

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“…A dose dependent reduction of blood glucose level in streptozotocin induced diabetic mice has been reported when treated with the ethanolic leaf extract of Cnidoscolus aconitifolius. The hypoglycemic strength exhibited by this extract may be due to the presence of tannis, saponins [23] and terpenoids [24]. The hypoglycemic activity of Cnidoscolus aconitifolius as recorded in this work could be due to the presence of the the terpenoid, Lupeol, extracted from the leaves of this plant [24] which has the ability to decrease blood glucose level and inhibit α-glucosidase [25].…”

Section: Results Of Hypoglycemic Testmentioning

confidence: 87%

GC-MS analysis and hypoglycemic properties of methanolic leaf extract of Cnidoscolus aconitifolius onalloxan-induced diabetic Wistar rats

Iheanacho,

Igwe,

Onyemachi

2023

Afr. Sci. Rep.

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The GC-MS analysis and hypoglycemic properties of methanolic leaf extract of Cnidoscolus aconitifolius were carried out on alloxan-induced diabetic Wistar rats. The GC-MS results revealed the presence of thirty-seven compounds consisting of hydrocarbons, alcohols, phenols, carboxylic acid esters, aldehydes, esters, fatty acids, and nitriles with some of them having known biological properties. The hypoglycemic properties of the methanolic leaf extract of Cnidoscolus aconitifolius were accessed by treating groups 3, 4, and 5 diabetic rats with 100, 150, and 200 mg/kg bw respectively of plant extract. Group 1 (negative control group) received only distilled water while group 2 (positive control group) was treated with 10 mg/kg bw of chloropropamide, a known anti-diabetic drug. A significant decrease in blood glucose levels was observed for groups treated with plant extract as compared to groups treated with chloropropamide. From the result obtained, the plant, Cnidoscolus aconitifolius could be used by diabetic patients to control blood glucose levels.

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Section: Results Of Hypoglycemic Testmentioning

confidence: 87%

GC-MS analysis and hypoglycemic properties of methanolic leaf extract of Cnidoscolus aconitifolius onalloxan-induced diabetic Wistar rats

Iheanacho,

Igwe,

Onyemachi

2023

Afr. Sci. Rep.

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“…The proximate composition of mulberry including crude protein, total carbohydrate, fat, ash and crude fiber utilizing modified methodologies from AOAC (2016). The phenolic compound (TPC) with Folin-Ciocalteu colorimetric method Ainsworth and Gillespie, total flavonoid content (TFC) aluminum chloride colorimetric assay adapted from (Chatatikun & Chiabchalard, 2013;Roy, Ferdiousi, Khatun, & Moral, 2016) and anthocyanin content (AA) of mulberry fruits were analyzed by AOAC (2016).…”

Section: Study Physical Chemical and Nutrition Composition Of Mulberr...mentioning

confidence: 99%

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation

Sangteerakij,

Rodyu,

Junden

2022

Emir J Food Agric

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This experiment was study on properties of each ripening stage of mulberry fruits and conducted study of physical and chemical properties of mulberry fruit at each ripening stage and apply mulberry fruit in ice cream products. Mulberry at fully-ripened stage showed higher phenolic, flavonoid and anthocyanin content. Mulberry fruits were used to make four different types of ice cream; sorbet, sherbet, milk, and yogurt. The sensory qualities of mulberry ice cream were studied (9-point hedonic scale), and the results revealed that mulberry sherbet ice cream had the highest overall acceptability, followed by mulberry sorbet ice cream. The physical, chemical, nutrition composition, and microbiological properties of mulberry sherbet and sorbet ice cream were investigated further. Due to the presence of fresh milk in the composition, sherbet ice cream has a higher overrun and lightness (L*) than sorbet ice cream. The mulberry sherbet ice cream had more incredible energy, energy from fat, total fat, saturated fat, cholesterol, protein, total carbohydrates, calcium, dietary fiber and phenolic compounds. This study shows that mulberry has beneficial properties in terms of consumer acceptance and health benefits, particularly in mulberry sherbet ice cream. All mulberry ice creams had been sanitized and were suitable to consume. As a result, mulberry ice cream formulations can add value to agricultural products and suggested for commercialization.

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Renal and Hepatic Disease:Cnidoscolus aconitifoliusas Diet Therapy Proposal for Prevention and Treatment

Valdez

2020

Journal of the American College of Nutrition

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Phytochemical screening, nutritional profile and anti-diabetic effect of ethanolic leaf extract of Cnidoscolus aconitifolius in streptozotocin induce diabetic mice

Cited by 5 publications

References 9 publications

GC-MS analysis and hypoglycemic properties of methanolic leaf extract of Cnidoscolus aconitifolius onalloxan-induced diabetic Wistar rats

GC-MS analysis and hypoglycemic properties of methanolic leaf extract of Cnidoscolus aconitifolius onalloxan-induced diabetic Wistar rats

Nutrition composition and anthocyanin content of mulberry fruits (Morus alba L.) by different ripening stage grown in the south of Thailand, applicants in sorbet and sherbet ice-cream and analysis of physical, chemical and sensory evaluation

Renal and Hepatic Disease:Cnidoscolus aconitifoliusas Diet Therapy Proposal for Prevention and Treatment

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