Effect of cooking treatments on the phytochemical composition and antidiabetic potential of .

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 in type 2 diabetic rats. The culinary forms implied boiling leaves of directly and eliminating the leaves' bitterness before boiling. Seventy wistar rats were artificially induced with type 2 diabetes using streptozotocin and high-fat diet.