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Phytochemical Profile, Antioxidant Properties and Hypoglycemic Effect of Chaya ( Cnidoscolus Chayamansa ) in STZ‐Induced Diabetic Rats
Author(s) -
RamosGomez Minerva,
FigueroaPérez Marely G.,
GuzmanMaldonado Horacio,
LoarcaPiña Guadalupe,
Mendoza Sandra,
QuezadaTristán Teódulo,
ReynosoCamacho Rosalia
Publication year - 2017
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12281
Subject(s) - chemistry , oleanolic acid , phytochemical , traditional medicine , hederagenin , quercetin , biochemistry , food science , antioxidant , medicine , alternative medicine , pathology
The aim of the present study was to investigate the antidiabetic potential of aqueous chaya extract ( Cnidoscolus spp.) in streptozotocin‐induced diabetic rats. Compounds identified and quantified included flavonoids and phenolic acids, in addition to saponins and alkaloids, among others. Several new phenolic compounds (coutaric, vanillic, and rosmarinic acids, and hesperidin), saponins (phytolaccagenic and oleanolic acids, and hederagenin derivatives) and alkaloids (choline, trigonelline, and sitsirikine), were identified. In vivo studies showed that a 4‐week chaya extract treatment (2% w/v) produced hypoglycemic effects not related with insulin secretion or with the inhibition of starch digestive enzymes, rather with a decrease in glucose absorption. Chaya extract was also helpful in reducing hyperlipidemia, which appears not to be related to pancreatic lipase inhibition. Nevertheless, the increase in urinary microalbumin concentration and the diuretic effect suggests possible alterations in renal function after long‐term intake of aqueous chaya extract. Practical Applications Chaya infusions are widely used for diabetes control and this study confirmed hypoglycemic and hypolipidemic effects. In addition, new compounds were identified. Therefore, chaya extract can potentially be used to develop functional beverages.