Abstract
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.
Highlights
Type 2 diabetes is directly linked to obesity and accounts for 80% of diabetes cases (Webber, 2009)
These results show that washing V. amygdalina leaves before cooking reduces its crude fiber
It appears that at the 28th day, the glycaemia of positive’s control was significantly higher than those of negative’s control; these could be explained by the effectiveness of disease on those diabetic rats. It resulted that aqueous extract exhibited the highest ability to reduce the blood glucose level (75.76%) followed by the unwashed form (61.17%); this could be explained by the presence in high quantities of dietary fiber and phenolic compounds
Summary
Type 2 diabetes is directly linked to obesity and accounts for 80% of diabetes cases (Webber, 2009). Hypocaloric diets are slow in producing desired results while drugs, besides their side effects, are expensive (Kuate, Kengne, Biapa, Azantsa, & Muda, 2015; Woumbo, Kuate, & Womeni, 2017) This explains the renewed interest on research in functional foods for the diabetes management. Previous studies have indicated that V. amygdalina leaves possess many properties such as hypoglycemic, hypolipidemic and antioxidant, due to their content in bioactive phytochemicals capable of disturbing the normal metabolism and helping in the management of diabetes (Adesanoye et al, 2016; Atangwho, Egbung, Ahmad, Yam, & Asmawi, 2013; Mwanauta et al, 2014; Ong, Hsu, Song, Huang, & Tan, 2011; Tonukari, Avwioroko, Ezedom, & Anigboro, 2015). Consistent with this, this work was designed to evaluate the effects of “washing” on phytochemical contents of V. amygdalina leaves, in relation to their antioxidant and antidiabetic potential
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