IN VIVO STUDY ON ETHANOLIC EXTRACT OF ALLIUM CEPA ON MICE TO EVALUATE THE ANTI-HYPERGLYCEMIC ACTIVITY
Keywords:Allium cepa, blood glucose level, anti-diabetes, normoglycemic.
As diabetes and blood glucose concerns have been raising, other feasible treatments are now being conducted beside the conventional ones. There has been a shift to the consumption of naturally-derived medicines instead of chemically-derived ones due to novel tendency in medical treatment application. Allium cepa (A. Cepa), a familiar herb used in daily life as a spicy in cooking, was found to have anti-hyperglycemic activity. Extraction using various concentration of ethanol was done to assess the efficiency in total extraction. The 0o ethanol solvent (distilled water) was observed to give the highest efficiency in crude extraction. Total flavonoid and total phenolic content was measured. Although the efficiency in crude extraction of 96o ethanol is lower than those of other concentrations, it flavonoids-releasing and phenolics-releasing capacities are the greatest ones, which are 0.404 % and 11.129 % respectively. The IC50 values of 70o 80o, and90o ethanolic extract are far higher than that of the control. Then, normoglycemic test and glucose tolerance test were conducted to evaluate the anti-hyperglycemic effect of the A. cepa ’s extract. While the normoglycemic test came up with no significant changes on blood glucose levels of the normoglycemic mice, the glucose tolerance test pointed out the extract’s dosage of 4 mg/kg b.w could considerably reduce blood glucose level of oral-glucose-loading mice compared to negative control administering saline water and positive control administering Metformin and Amaryl. Eventually, since the study partially confirmed the anti-hyperglycemic activity of A. cepa ’s extract, further investigations are recommended.
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