Objective: In the present investigation, ethanolic extract of Cyperus rotundus (EECR) rhizomes was evaluated for antidiabetic activity in streptozotocin (STZ)-induced diabetic swiss mice.
Materials And Methods: After administration of EECR extract for 3 weeks, the body weight, blood glucose, biomarker enzymes (serum glutamic pyruvic transaminase [SGPT] and serum glutamic oxaloacetic transaminase [SGOT]), and plasma lipid levels were measured in STZ-induced diabetic mice.
Results: The ethanolic extract at dose levels of 250 and 500 mg/kg body weight revealed significant antidiabetic activity, improvement in body weight, and reduction in elevated biochemical parameters such as SGPT, SGOT, cholesterol, and triglyceride levels.
Conclusion: These experimental findings seemed to indicate the use of this plant in traditional Indian medicine for the treatment of diabetes.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4678986 | PMC |
http://dx.doi.org/10.4103/0975-7406.168028 | DOI Listing |
Front Chem
January 2025
African Society for Bioinformatics and Computational Biology, Cape Town, South Africa.
Introduction: Treatment of type 2 diabetes (T2D) remains a significant challenge because of its multifactorial nature and complex metabolic pathways. There is growing interest in finding new therapeutic targets that could lead to safer and more effective treatment options. Takeda G protein-coupled receptor 5 (TGR5) is a promising antidiabetic target that plays a key role in metabolic regulation, especially in glucose homeostasis and energy expenditure.
View Article and Find Full Text PDFFood Res Int
February 2025
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:
Currently, little is known about how complex carbohydrates (maltodextrins) with varying degrees of polymerisation (DP) and molecular branching interact with α-amylase in human saliva and the associated amounts and structures of generated reducing sugars. Therefore, this study aimed to investigate salivary α-amylase and the subsequent reducing sugars generated with complex carbohydrate stimuli. A secondary aim was to investigate reducing sugar generation and complex carbohydrate taste sensitivity.
View Article and Find Full Text PDFFood Res Int
February 2025
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457 PR China. Electronic address:
In this work, the functional activities including α-glucosidase, α-amylase, angiotensin converting enzyme (ACE) inhibitory activity, and antioxidant activity of mixed grains (mung beans, cowpeas, and quinoa) fermented with Bacillus amyloliquefaciens SY07 were investigated. The volatile flavor of the mixed grains collected every 12 h during 72 h-fermentation were further detected as well. The inhibition on α-glucosidase and α-amylase reached up to 89.
View Article and Find Full Text PDFFood Res Int
February 2025
Karadeniz Technical University, Faculty of Science, Department of Chemistry, Trabzon, Türkiye. Electronic address:
The antioxidant, total phenolic, flavonoid, and anthocyanidin properties of extracts prepared from Cotoneaster frigidus Wall. ex Lindl. "Cornubia" fruit were examined.
View Article and Find Full Text PDFMicrob Pathog
January 2025
Department of Pharmacy, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan. Electronic address:
Wound infections are characterized by the invasion of microorganisms into bodily tissues, leading to inflammation and potentially affecting any type of wound, including surgical incisions and chronic ulcers. If left untreated, they can delay recovery and cause tissue damage. Healthcare providers face challenges in treating these infections, which necessitate efficient treatment plans involving microbiological testing and clinical evaluation.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!