Effect of methanol extract of Synsepalum dulcificum pulp on some biochemical parameters in albino rats

Synsepalum dulcificum (S. dulcificum) is an evergreen plant that produces small orange-like fruits[1]. The seeds are about the same size of coffee beans. The plant is also known as Richardella dulcificum (old name), miracle fruit, magic fruit, miraculous or flavor fruit[1]. The miracle fruit plant (S. dulcificum) produces fruits or berries that, when eaten, cause sour foods (such as lime and lemon) consumed later to taste sweet[2]. The berry contains an active glycoprotein molecule, with some trailing carbohydrate chain called miraculin[3]. When the fleshy part of the fruit is eaten, the molecule binds to the tongue’s taste buds, causing sour foods to taste sweet. While the exact cause of this change is unknown, one theory is that the glycoprotein, miraculin works by distorting the shape of sweetness receptors so that they become responsive to acids, instead of sugar and other sweet things[4]. This effect can last for 10 min to 2 h[2]. In tropical West Africa where this specie originates, the fruit pulp is used to sweeten palm wine[2]. Attempts have been made to make a commercial sweetener from this fruit with an idea of developing it for patients with diabetes[2]. Fruit cultivators also reported a small demand from cancer patients, because the fruit allegedly counteracts a metallic taste in the mouth that may be one of the many side effects of chemotherapy[4]. This claim has not been PEER REVIEW ABSTRACT