Journal
FOOD CHEMISTRY
Volume 141, Issue 4, Pages 3428-3434Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.06.047
Keywords
Vernonia amygdalina; Essential fatty acids; Antioxidant activity; Anti-diabetic activity; OGTT; Blood glucose
Funding
- RU Grant, Universiti Sains Malaysia [1001/PFARMASI/815080]
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The antioxidant and anti-diabetic properties of the sequential extracts of Vernonia amygdalina based on the chemical composition of the most effective anti-diabetic extract were studied. Using DPPH and ABTS radical scavenging as well as FRAP assays, the extracts showed a consistent dose-dependent trend of potent antioxidant activity in the following solvents: water extract > methanol extract > chloroform extract > and petroleum ether extracts. In the oral glucose tolerance test, the chloroform extract exerted the highest response (33.3%), similar to metformin (27.2%), after 2 h compared to the control (50.8%, P < 0.05). After a 14-day administration in diabetic rats, the chloroform extract recorded the highest blood (23.5%) and serum (21.4%) glucose-lowering effects (P < 0.05). GC-MS analysis of the chloroform extract revealed high levels of linoleic acid (4.72%), a-linolenic acid (10.8%) and phytols (12.0%), as well as other compounds. (C) 2013 Elsevier Ltd. All rights reserved.
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