Abstract
Diabetes mellitus is a socially significant disease characterized by chronic hyperglycemia and metabolic disorders of proteins, carbohydrates, and lipids due to reduced function of insulin. Medicinal plants, rich in bioactive components that promote prevention and treatment, are inexpensive and no side effects. Apium graveolens, Cleome gynandra, and Hibiscus sabdariffa from Burkina Faso were investigated for their phytochemical profile and antioxidant activities. The high-performance thin-layer chromatography profile revealed flavonoids, tannins, and sterols in these herbaceous. The Hibiscus sabdariffa methanolic extract exhibited the highest total phenolic (138.4 ± 0.5 mg GAE/g DW) and flavonoid (52.8 ± 0.6 mg RuE/g DW) contents comparatively to Cleome gynandra and Apium graveolens. Hibiscus sabdariffa methanolic extract also presented the highest antioxidant activity (IC50 = 0.31 ± 0.002 mg/mL) using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay. A high correlation between flavonoid contents and hydrophilic antioxidant activities (r = 0.99) was observed, indicating that flavonoids contribute significatively to these herbaceous antioxidant properties. Apium graveolens, Cleome gynandra, and Hibiscus sabdariffa constitute a natural source of phenolic compounds that could be exploited in diabetes mellitus management.
Highlights
Free radicals are molecules or atoms that have one or more unpaired electrons on their outer layer
Leafy vegetables cited in the diet of diabetics are Spinacia oleracea (Chénopodiaceae), Ipomoea batatas (L.) Lam. (Convolvulaceae), Ocimum gratissimum L. (Lamiaceae), Thymus vulgaris (Lamiaceae), Petroselinum crispum L. (Apiaceae), Corchorus olitorius L. (Malvaceae), Cleome gynandra L. (Brassicaceae), Hibiscus sabdariffa L. (Malvaceae), Apium graveolens L. (Apiaceae)
This study revealed phenolic compounds such as flavonoids and tannins in the Apium graveolens, Cleome gynandra, and Hibiscus sabdariffa samples
Summary
Free radicals are molecules or atoms that have one or more unpaired electrons on their outer layer. Derived from oxygen or nitrogen, the specy’s radicals can have beneficial or toxic effects on the human body [1] [2] Due to their reactivity, they are involved in many cellular functions: phagocytosis, bactericide, cell signaling [2] [3]. In addition to reducing agents (superoxide dismutase, catalase, glutathione peroxidase), the organism has a second defense line: “free radical scavengers” These compounds, mostly provided by food, play an essential role in neutralizing ROS’s harmful effects [1] [3] [7]. Foods contain a wide range of micronutrients that can play a vital role in preventing diseases related to oxidative stress One of these microconstituents’ common properties is their antioxidant power [4] [7]. Aware of the significant bioactive effects of polyphenols and carotenoids against reactive oxygen forms in the body, discovering new bioactive compounds in plant materials will increase antioxidant sources’ potential
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