Reducing the Effects of Blood Sugar Infusion of Melastoma Malabathricum L. in Mus Musculus

Abstract

This study aims to determine the blood sugar-lowering effect of Melastoma malabathricum L. infusion on Mus musculus. The research design used was an experimental laboratory carried out in the pharmacology laboratory of the Ho Chi Minh City University. This study used 15 male mice which were divided into 5 groups consisting of group I as negative control by giving aquadest, groups II, III, IV were given infusion of Melastoma malabathricum L. respectively 0.1 g/ml, 0.2 g/ml, and 0.4 g/ml, and group V as a positive control with glibenclamide suspension. The results showed that statistical testing using the SPSS program showed a significant difference (p <0.05), which means that senggani leaf infusion had a significant effect on reducing blood sugar levels in mice and the most optimal was 0.4 g/ml infusion.

LC-MS metabolomics and molecular docking approaches to identify antihyperglycemic and antioxidant compounds from Melastoma malabathricum L. Leaf

“…An in vivo oral glucose tolerance test (OGTT) was performed using a male Sprague−Dawley (150–200 g) animal model to determine the glucose AUC (area under the curve) ( Truong, 2020 ). The animals were placed at an ambient temperature (25 °C), 40–60 % humidity, and a 12-hour light/dark cycle.…”

Random Forest Optimization Using Particle Swarm Optimization for Diabetes Classification

“…Diabetes Mellitus is classified into type 1, type 2, and type 2 DM which often occurs in pregnancy [7]. Clinical symptoms that often occur are caused by factors of polyphagia (eating a lot), polyurea (urinating a lot), and drinking a lot [8].…”

PROFIL SENSORI TEH DAUN KARAMUNTING (Melastoma malabathricum L.) DENGAN METODE SENSOMETRIK

“…Metode tersebut dapat menurunkan atribut sensori yang tidak disukai, seperti astringency dan bitter (Lin et al, 2014). Potensi fungsional pada daun karamunting yang diaplikasikan sebagai minuman telah diteliti diantaranya sebagai antihiperglikemik (Truong, 2020) dan antioksidan (Lestari et al, 2022), namun belum diketahui atribut sensori dari aplikasi minuman fungsional tersebut. Konsumen menyukai teh dengan rasa yang tidak terlalu bitter dan kurang astringency (Yang dan Lee, 2020).…”