RESUMO
Background Many plants are used to reduce the side effects of diabetes mellitus. These plants (including Vernonia amygdalina and Tamarindus indica) are rich in phytochemical compounds that have the ability to reduce glycemia and the effect of diabetes-related oxidative stress. In this study, we aimed to investigate the antioxidant and antidiabetic activities of combining V. amygdalina leaves and T. indica pulp extracts. Methodology We prepared a mixture by combining V. amygdalina leaves and T. indica pulp extracts, and we assessed antioxidant properties via the capacity of both extracts to reduce ferric ions, 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radicals, and hydroxyl radicals. We also assessed antidiabetic properties through the capacity of the extracts' combination to inhibit alpha-amylase. We evaluated crude fiber, total phenols content (TPC), and total flavonoid content (TFC). Results From our findings, the combination at a concentration of 200 µg/mgE showed that a percentage of 55.17±1.2 could reduce DPPH radicals, 0.366±0.012 could scavenge ferric ions, and 0.233±0.0022 could reduce hydroxyl radicals. With regard to secondary metabolites, we obtained 16.96±0.17 mEGA/gE for total phenol content, 1.74±0.045 mECAT/gE for total flavonoid content, and crude fiber content in our combination at 6.87±1%. These results were obtained with a significant difference at the 5% threshold. The extract combination also showed an alpha-amylase inhibitory percentage of 23.56±4.6% at the concentration of 200 µg/mgE. Daily administration of the combination of extracts significantly lowered the fasting blood glucose, triglycerides, total cholesterol, LDL cholesterol, aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, creatinine, and malondialdehyde. However, there was a significant increase in serum proteins and HDL cholesterol. We did not observe an antagonistic effect between our combination and glybenclamide. Conclusion Our formulation, therefore, presents antioxidant and antidiabetic activity and could be used for the management of diabetic patients.
RESUMO
The present study aimed at evaluating the effects of domestic culinary treatment on phytochemical contents (phenolic content and dietary fiber), and the antidiabetic potential of Vernonia amygdalina in type 2 diabetic rats. The culinary forms implied boiling leaves of V. amygdalina directly and eliminating the leaves' bitterness before boiling. Seventy wistar rats were artificially induced with type 2 diabetes using streptozotocin and high-fat diet. They then received by oral intubation powders of different culinary forms of leaves extract or suspensions of V. amygdalina at a dose of 500 mg /kg for a period of 4 weeks. The crude fiber, total phenol contents and the DPPH scavenging ability of these culinary forms were also measured and the results showed that values of these parameters were higher in the unwashed form than the washed form. The washed and unwashed forms of V. amygdalina significantly reduced (p < 0.05) the blood glucose, the total cholesterol, triglyceride, transaminases, urea and creatine levels. Aqueous extract has the highest ability to reduce the blood glucose level (75.76%) followed by the unwashed form (61.17%) which was greater than that of the washed form. Also, these forms significantly increased serum HDL cholesterol and total protein level, with the highest activity obtained with the unwashed form. Washing the V. amygdalina leaves (that consists of multiple trituration of leaves with water) contributes to the reduction of antidiabetic and antioxidant properties.
