Antihyperglycemic Activity of Moringa oleifera Lam Leaf Functional Tea in Rat Models and Human SubjectsReportar como inadecuado




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Maintenance of glycemic control is important in preventing diabetes and its associatedcomplications. Considering the current recommended approach for the use offunctional foods and their bioactive components in the prevention and managementof diabetes, the aim of this study was to determine the antihyperglycemic effect of Moringa oleifera functional tea in rat models and in normoglycemic human volunteersusing the oral glucose tolerance test OGTT. Moringa tea prepared by extractingMoringa leaf powder in distilled water 1:20 mg-ml at 97°C for 30 min was administeredat different doses to male Wistar rats and human volunteers prior to glucoseloading. Blood glucose was measured at intervals of 30 min for 150 min. Consumptionof Moringa tea prior to glucose loading suppressed the elevation in bloodglucose in all cases compared to controls that did not receive the tea initially. Thedegree and pattern of decrease however, were dose dependent. In rats, intermediatedoses of 20 ml-kg BW were more effective in reducing blood glucose overall 18.2%vs 13.3% and 6% at doses of 10 and 30 ml-kg BW respectively. In humans, the finaldecrease in blood glucose was not significantly different for high 400 ml 19% andlow 200 ml 17% doses. Of interest here was the pattern of decrease, being significantlyhigher p < 0.05 at 30 min with 200 ml 22.8% than with 400 ml 17.9%. It issuggested that low doses exert their antihyperglycemic effect more at intestinal levelby inhibiting glucose absorption, whereas high doses exert their effect more in circulation.We conclude that Moringa oleifera tea has potential as a functional food inthe management of hyperglycemia.

KEYWORDS

Moringa oleifera Functional Tea, Antihyperglycemic Activity, Phenolic Compounds, Antioxidant Activity, Humans, Rats

Cite this paper

N. Fombang, E. and Willy Saa, R. 2016 Antihyperglycemic Activity of Moringa oleifera Lam Leaf Functional Tea in Rat Models and Human Subjects. Food and Nutrition Sciences, 7, 1021-1032. doi: 10.4236-fns.2016.711099.





Autor: Edith N. Fombang*, Romuald Willy Saa

Fuente: http://www.scirp.org/



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