The Journal of Phytopharmacology, 2016;5(1):1-5 DOI:10.31254/phyto.2016.5101
Insulin and alpha amylase levels in alloxan-induced diabetic rats and the effect of Rothmannia hispida (K. Schum) Fagerl leaf extract
Pius M. Udia1 , L. P. Takem1,2 , U. F. Ufot3 , A. B. Antai4 , D. U. Owu4
1. Department of Pharmacology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Calabar, Cross River State, Nigeria
2. Department of Medicine, Faculty of Health Sciences, University of Bamenda, North West Region, Cameroon
3. Department of Biological Sciences, Faculty of Natural and Applied Sciences, Akwa Ibom State University, Uyo, Akwa Ibom State, Nigeria
4. Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Calabar, Nigeria
*Author to whom correspondence should be addressed.
Objectives: Rothmannia hispida (R. hispida) is used in West African traditional medicine for the treatment of various ailments such as fever, dysentery, skin infections, abdominal pain and diabetes mellitus. To elucidate the pharmacological basis of the antidiabetic efficacy of this plant drug, the effect of R. hispida on insulin and alpha amylase levels were examined in alloxan-induced diabetic rats. Method: Diabetic rats were treated with leaf extract of R. hipida at dose levels of 250mg/kg and 500mg/kg respectively. The concentration of insulin in serum samples was estimated using Enzyme-Linked Immunoabsorbent Assay (ELISA) method using insulin kit (Syntron Bioresearch, USA), alpha amylase levels were estimated using routine biochemical procedures. Results: Treatment of alloxan diabetic rats with leaf extract of R. hipida significantly (p
Insulin, Alpha amylase, Diabetes mellitus, Rothmannia hispida.
HOW TO CITE THIS ARTICLE
Udia P. M., Takem L. P., Ufot U. F., Antai A. B., Owu D. U. Insulin and alpha amylase levels in alloxan-induced diabetic rats and the effect of Rothmannia hispida (K. Schum) Fagerl leaf extract. The Journal of Phytopharmacology 2016;5(1):1-5.
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