Open AccessEvaluation of Neem (Azadirachta indica) Leaf Powder for Assessing Gustatory Function and Comparison with Other Tastants
Author(s) -
Varsha Varghese,
M. Sudha,
Ashok Me,
D. Rajkumar,
Navya Jith Jacob,
J K Mukkadan
Publication year - 2021
Publication title -
journal of pharmaceutical research international
Language(s) - English
Resource type - Journals
ISSN - 2456-9119
DOI - 10.9734/jpri/2021/v33i32b31762
Subject(s) - taste , azadirachta , bitter taste , significant difference , traditional medicine , food science , toxicology , mathematics , horticulture , chemistry , biology , medicine , statistics
Aims: Azadirachta indica (meliacea), popularly known as neem has extreme bitter taste however it has high medicinal properties. The study aimed to use the bitterness property of neem leaf powder to assess the bitter taste along with other tastants and to check reliability of this newly introduced method.
Materials and methods: 60 healthy subjects were recruited in the present study. Bitter, sweet, salt, sour and umami taste solutions are prepared in three different concentrations. Gustatory recognition threshold was recorded against each concentration of five tastants solutions.
Results: A significant difference in the first concentration (.003) of neem between all age groups (p=0.026) but no significant difference in the second and third concentrations were observed. Males have higher gustatory recognition threshold in almost all levels of taste parameters. However, medium and higher concentrations of neem have no significant gender wise difference. An acceptable level of reliability was found in the test retest method conducted in a two week interval.
Conclusion: The neem leaf powder solution can be used for bitter taste assessment, is reliable, and can be safely used in the clinical setting.