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Abstract

ANTIDIABETIC ACTIVITY OF POLYHERBAL FORMULATION CONTAINING CITRULLUS COLOCYNTHIS, PIPER NIGRUM, ASPARAGUS RACEMOSUS, CINNAMOMUM TAMALA (CPAC) IN ALLOXAN INDUCED DIABETIC RATS

Prof. Pavan Folane*, Shrikrushna Unhale, Purva Kale, Snehal Shelke, Prof. Suraj Sagrule, Dr. K. R. Biyani

 

ABSTRACT

The aim of the present study was to evaluate the antidiabetic activity of polyherbal formulation containing Citrullus colocynthis, piper nigrum, Asparagus racemomusin, and Cinnamomum tamala alloxan induced diabetic rats. The polyherbal CPAC, is one of such herbal remedies prepared from the fruit of Citrullus colocynthis, seeds of piper nigrum , roots of Asparagus Racemomus and leaves of Cinnamomum Tamala used to evaluate antidiabetic activity. The dose of the formulation was determined from acute toxicity study. The polyherbal formulation of CPAC had shown significant protection and lowered the blood glucose levels to normal in glucose tolerance test. The antidiabetic effect of polyherbal formulation was studied in Alloxan (120mg/kg b.w., i.p.) induced diabetes in male wistar rats for doses 200 mg/kg b.w. and 400 mg/kg b.w. (p.o.) daily for 21 days, and the effect was compared with oral dose of 5mg/kg, b.w. glibenclamide. The administration of extracts were continued for 21 days was evaluated through the estimation of HDL, LDL, VLDL levels, SGPT and SGOT levels, Total cholesterol levels and Total triglycerides levels. Blood samples were collected through the tail vein on days 1, 7, 14 and 21 after drug administration and the blood glucose levels were estimated using Accu-check glucometer. Diabetes caused by Alloxan treatment increases the level of glucose and biochemical parameter in blood sample but treatment with polyherbal formulation, protects from diabetes and significant decrease the elevated glucose, LDL, VLDL levels, SGPT and SGOT levels, Total cholesterol levels and Total triglycerides levels, increased in HDL level.

Keywords: Polyherbal formulation, Alloxan, Glibenclamide, Tween 80 (5%), Ethanol, Hexane, 5% Glucose.


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