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 Vernonia amygdalina in type 2 diabetic rats. The culinary forms implied boiling leaves of V. amygdalina directly and eliminating the leaves’ bitterness before boiling. Seventy wistar rats were artificially induced with type 2 diabetes using streptozotocin and high‐fat diet. They then received by oral intubation powders of different culinary forms of leaves extract or suspensions of V. amygdalina at a dose of 500 mg /kg for a period of 4 weeks. The crude fiber, total phenol contents and the DPPH scavenging ability of these culinary forms were also measured and the results showed that values of these parameters were higher in the unwashed form than the washed form. The washed and unwashed forms of V. amygdalina significantly reduced (p < 0.05) the blood glucose, the total cholesterol, triglyceride, transaminases, urea and creatine levels. Aqueous extract has the highest ability to reduce the blood glucose level (75.76%) followed by the unwashed form (61.17%) which was greater than that of the washed form. Also, these forms significantly increased serum HDL cholesterol and total protein level, with the highest activity obtained with the unwashed form. Washing the V. amygdalina leaves (that consists of multiple trituration of leaves with water) contributes to the reduction of antidiabetic and antioxidant properties.
The present investigation aimed to study the effect of two culinary treatments (boiling and roasting) on the antidiabetic potential of Abelmoschus esculentus fruits and seeds in type 2 diabetic rats. Crude fiber, total phenolic content, and in vitro free radical scavenging capacity of the various culinary forms of the fruits and seeds were assessed. Streptozotoccin and high‐fat diet‐induced type 2 diabetes Wistar rats were randomly assigned to six groups of 10 rats each, and treated for 28 days with either metformin or suspensions of one of the following: untreated fruits (UTF), boiled fruits, untreated seeds, and roasted seeds. Controls were made up of untreated nondiabetic (T−) and diabetic (T+) animals. Fasting blood glucose was measured on a weekly basis. The lipid profile and markers of the hepatic and kidney toxicity were measured at the end of the experimentation. Boiling and roasting did not affect the fiber content of the Abelmoschus esculentus fruits and seeds, but significantly (p < 0.05) lowered the total phenolic content as well as their free radical scavenging capacity. Daily administration of processed and UTF and seed suspensions significantly decreased (p < 0.05) the blood glucose level of rats. A significant decrease (p < 0.05) in the serum level of triglycerides, total cholesterol, LDL cholesterol, transaminases (alanine aminotransferase and aspartate aminotransferase), creatinine, and urea was observed along with a significant increase (p < 0.05) in the serum level of total protein. Boiling and roasting do not significantly influence the antidiabetic potential of A. esculentus fruits and seeds. Practical applications A. esculentus commonly called Okra, a fiber‐rich fruit, has already demonstrated hypoglycemic and hypolipidemic activities, which makes this plant an interesting alternative for the management of diabetes. The fruit is popularly used in food preparations in different parts of the world. During thermal processing operations, the fiber and phenolic content may be altered in their functionality and could result in either the decrease or increase of antioxidant and antidiabetic activities of this fruit. Hence, appropriate processing methods or culinary form should be established in order to increase the health‐promoting properties of this plant food.
Background: Hyperlipidemia is a major risk factor for cardiovascular diseases. Cucumeropsis mannii and Citrullus lanatus commonly called pumpkin seeds or egussi, the oil-rich seeds, have already demonstrated hypolipidemic activity. In Africa, these seeds are popularly used in the preparation of local foods. During that thermal process, the fatty acid content of pumpkin seeds’ oils may be altered in their functionality. Thus, this work aims at studying the effect of stifled cooking on the quality and the lipid-lowering potential of oils’ extracts from Citrullus lanatus (CL) and Cucumeropsis mannii (CM). Methods: The oils were extracted from the pumpkin seeds (raw and cooked) by a mixture of chloroform and methanol (2/1). The acid, iodine, peroxide and thiobarbituric acid value of the oils were assessed. For 28 days, the oils were subsequently administered by oral intubation to high-fat diet induced hyperlipidemic rats. At the end of the experimentation, the lipid profile, the markers of the hepatic and kidney function were determined. Results: The oils extracted from raw CL and CM significantly reduced (p˂0,05) serum triglyceride, total cholesterol, Low Density Lipoprotein (LDL) cholesterol, uric acid, serum transaminases, creatinine, urea and increases the serum High Density Lipoprotein (HDL)cholesterol level relative to the oils extracted from cooked CM and CL. Moreover, the oil from cooked CL significantly (p<0.05) reduced some lipid profile and toxicity parameters (triglycerides and Alanine animotransferase) while increasing the serum HDL compared to the oil extracted from cooked CM. On the other hand, all the quality parameters of the raw materials followed the limits for vegetable oils, as opposed to cooked samples. Conclusion: Stifled cooking affects the lipid-lowering potential of CM oil compared to that of CL oil. Keywords: Citrullus lanatus; Cucumeropsis mannii; Cucurbitaceae, Hyperlipidemia, Stifled cooking.
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