Abstract
Bauhinia forficata Link, popularly known as ‘cow's paw’, is characterized as a plant species widely used in traditional medicine as hypoglycemiant. Given its high empirical use for therapeutic purposes coupled with the high interest in research with this plant species, this study aimed to perform a systematic review on B. forficata L. seeking for evidence-based information on the influence of the use of this plant in glycemic, lipid and toxicological profile in in vivo experimental models, using a secondary survey of experimental studies conducted and published on this plant species. A search strategy was established and a total of 36 articles were found in the search, after exclusion of duplicate articles and application of inclusion criteria, only 12 were evaluated in detail. The glucose dosing was the most performed biochemical determination, found in 100% of the studies. Most articles proved the hypoglycemiant action of preparations from B. forficata L. Regarding the influence on lipid parameters, there were discordant results, and concerning toxicity, few articles on the subject were found, but the results indicated that the use of the aqueous extract from the plant is safe. Thus, it was possible to demonstrate the pharmacological potential of this plant species. Key words: Bauhinia forficata Link, diabetes, hypoglycemiant, systematic review.
Highlights
Black pepper of commerce is the dried mature fruits of the tropical, perennial climbing plant Piper nigrum L. which belongs to the family Piperaceae
Major metabolites such as total carbohydrate, starch, reducing sugars, total free amino acid, total protein, total phenol, Ortho Dihydroxy (OD) phenols, crude fibre and total fat were extracted from dried berries of Panniyur-1 using suitable organic solvents and estimated by adopting standard procedures (ASTA, 1968; Dubois et al, 1956; Eynek et al, 2009; Hodge and Hofreiter, 1962; Johnson and Schaal, 1957; Lowry et al, 1951; Sadasivam and Manickam, 2008; Somogyi, 1952; Yapinlee and Thakahashi, 1966)
Piperine from the powdered sample was extracted by refluxing in alcohol and estimated by Shimadzu High Performance Liquid Chromatography (HPLC) equipped with SPD-10A UV-visible detector
Summary
Black pepper of commerce is the dried mature fruits of the tropical, perennial climbing plant Piper nigrum L. which belongs to the family Piperaceae. Black pepper provides physiological benefits and prevent chronic ailment in addition to the fundamental nutrition. It is an important healthy food owing to its antioxidant, antimicrobial, anticancer, anti-inflammatory and gastro protective effects (Butt et al, 2013). The volatile oil and pungent compounds are the two main components of black pepper. Murthy and Bhattacharya (2008) reported that characteristic odour of black pepper is due to the volatile oil in the cells of pericarp. Variability in essential oil constituents was reported by several researchers. This can be attributed to the effect of cultivar, agro climatic variation, variation in the maturity of raw material, oil extraction
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