EVALUATION OF RANDIA SPINOSA BARKS EXTRACT FOR ITS ANTIDIABETIC POTENTIAL IN WISTAR RATS
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Date
2017
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
The present study was designed to evaluate the ameliorative effect of hydroalcoholic-extract (HAE) of Randia spinosa on streptozotocin-induced-diabetes in Wistar rats. The study was conducted in two phases of 28 days each simultaneously. First part included apparently healthy Wistar rats of either sex, weighing 150-160g, divided into three groups having six animals in each. Group-I served as normal control received carboxy methyl cellulose (CMC-0.1%) and Group-II and III were given the hydroalcoholic extract of R. spinosa bark extract at a dose of 200mg/kg and 400 mg/kg respectively. Four groups of randomly divided streptozotocin-induced-diabetic Wistar rats were considered for second phase, it included Group-IV (diabetic control) received (CMC 0.1%), Group-V and VI (diabetic) rats received R. spinosa HAE at a dose of 200mg/kg and 400 mg/kg respectively. Group-VII rats received glibenclamide (5mg/kg b.wt. P.O./day). A significant decrease in blood glucose and improvement in lipid and protein profile and liver function tests were observed in Group-V and Group-VI diabetic rats. Further, significant decrease in lipid-peroxidation and increase in oxidative stress indicators viz. Super oxide dismutase, Catalase, glutathione peroxidase, Glutathione-S-transferase and Blood glutathione were observed. Pancreas exhibited mild congestion of intralobular blood vessels with normal architecture in Group VI which indicated repair of acini in dose dependent manner. The anti diabetic activity may be attributed to the phytochemicals viz. Total flavonoids and phenolic content. Therefore, conclusive finding of the study is that hydro-alcoholic bark extract of Randia spinosa has anti-hyperglycemic and hpyocholesterolemic activities. Further, it also improved the protein profile and liver function parameters. In addition, it also exhibited antioxidant activity owing to the presence of flavonoids and phenolic contents.
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