Use este identificador para citar ou linkar para este item: https://repositorio.inpa.gov.br/handle/1/16105
Título: Hypoglycemic effect of Passiflora nitida Kunth fruit flour on normal and diabetic rats
Título(s) alternativo(s): Efeito hipoglicemiante da farinha do fruto de maracujá-do-mato (Passiflora nitida Kunth) em ratos normais e diabéticos
Autor: Lima, Emerson Silva
Schwertz, Maíra Cássia
Sobreira, C. R.C.
Borrás, Maria Rosa Lozano
Palavras-chave: Glucose
Natural Product
Sucrose
Animals Experiment
Animals Model
Controlled Study
Diabetes mellitus
Fiber
Flour
Fruit
Glucose Blood Level
Glycemic Control
Humidity
Hypoglycemia
Macronutrient
Medicinal Plant
Nonhuman
Passiflora Nitida
Rat
Data do documento: 2012
Revista: Revista Brasileira de Plantas Medicinais
É parte de: Volume 14, Número 2, Pags. 383-388
Abstract: The Amazon region has a vast biodiversity of fruits but is little explored as to its nutritional and economic potential. Among these fruits is "maracuja-do-mato" (Passiflora nitida Kunth), a wild species of edible fruit with exotic flavor and good acceptability for consumption. The aim of the present study was to analyze the nutritional characteristics of P. nitida fruit mesocarp and to evaluate its hypoglycemic potential in normal and diabetic rats. Flour from the fruit mesocarp was prepared and analyzed as to its centesimal composition. Hypoglycemic activity was assessed by means of two experimental models in Wistar rats. The mesocarp showed low concentration of macronutrients and high humidity, ash and fiber content. In the acute experiment, after 15 minutes of sucrose administration, glucose levels were 146 ± 12 mg dL -1 in the control group and 112 ± 2.5 mg dL -1 in the group receiving 1 g kg -1 flour weight. In the chronic experiment, after 21 days, glucose levels reduced from 493 mg dL -1 to 302 mg dL -1 (38.7%) and 195 mg dL -1 (60.4%) in the groups treated with 20 and 40% animal food enriched with the flour, respectively, in relation to the diabetic untreated group. In both experimental models, the mesocarp flour was effective in reducing blood glucose. P. nitida fruit seems to be a potential natural product in the glycemic control of diabetes.
DOI: 10.1590/S1516-05722012000200020
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