Asian Journal of Research in Biochemistry

Antidiabetic, Antioxidant, Anti-inflammatory, and Organ-Protective Effects of Combined Ethanol Leaf Extract of Moringa oleifera Lam. and Chromolaena odorata (L.) in Alloxan-induced Diabetic Rats

Adimchinobi Precious — 2026-05-25

Background: Medicinal plants play a pivotal role in traditional medicine systems worldwide and represent a rich source of bioactive compounds with potential antidiabetic effects. Phytochemical analyses reveal the presence of flavonoids, tannins, saponins, and phenolic compounds that contribute to its antioxidant and hypoglycemic effects.

Aims: This study evaluated the antidiabetic effects and associated biochemical changes, including oxidative stress status, inflammatory response, lipid profile, haematological indices, and organ function parameters, of the combined ethanol extract of Moringa. oleifera and Chromolaena odorata leaves in alloxan-induced diabetic rats.

Study Design: Experimental animal study.

Place and Duration of Study: Department of Zoology and Environmental Biology animal house and associated laboratories, Michael Okpara University of Agriculture, Umudike, Nigeria, between 2023 and 2024.

Methodology: Fresh leaves of M. oleifera and C. odorata were collected, authenticated, air-dried, and extracted using ethanol in a 3:2 ratio. Acute toxicity was evaluated using Lorke’s method in mice. A total of forty-six (46) male albino rats were used, comprising eighteen (18) rats for acute toxicity testing and twenty-eight (28) rats for the antidiabetic experiment. Diabetes was induced by a single intraperitoneal injection of alloxan monohydrate (120 mg/kg). Diabetic rats were divided into seven groups and treated orally for 14 days with 200, 400, and 800 mg/kg of the combined extract or 3 mg/kg glibenclamide, alongside appropriate controls. Fasting blood glucose and body weight were monitored throughout the study. At the end of treatment, blood samples were collected for biochemical, haematological, antioxidant, inflammatory, lipid profile, and organ function analyses using standard methods.

Results: Phytochemical analysis revealed alkaloids, flavonoids, saponins, phenols, tannins, steroids, terpenoids, and cardiac glycosides, with alkaloids (16.46 ± 0.12 mg/100 g) and flavonoids (13.33 ± 0.16 mg/100 g) being most abundant. The extract was safe with LD₅₀ > 5000 mg/kg. The combined extract significantly reduced fasting blood glucose in diabetic rats, with 800 mg/kg reducing levels to 148.25 ± 16.60 mg/dl compared to 302.25 ± 73.65 mg/dl in diabetic controls. It also improved antioxidant status by increasing GSH, GPx, SOD, and CAT while reducing malondialdehyde (0.34 ± 0.01 mMol/L). Inflammatory cytokines, lipid profile, liver enzymes, renal markers, cardiac enzymes, and haematological indices were significantly improved. Body weight loss associated with diabetes was also reversed in treated groups.

Conclusion: The combined ethanol extract of M. oleifera and C. odorata exhibits significant antidiabetic activity and protective effects against oxidative stress, inflammation, and organ dysfunction in alloxan-induced diabetic rats, supporting its therapeutic potential in diabetes management.

Assessment of Nutritional and Functional Properties of Fifteen IAR&T Developed Pigeon Pea Varieties

Bukola Victoria Ailenokhuoria — 2026-05-30

Pigeonpea (Cajanus cajan (L.) Millsp.) is a grain legume that serves as a good and cheap source of protein and minerals after cowpea. It is an important constituent of the human diet, a drought-tolerant crop that is invulnerable to climate change in developing nations worldwide, mostly in tropical and subtropical regions. The present work aims to evaluate the nutritional and functional properties of Fifteen IAR&T Developed Pigeonpea varieties. Fifteen IAR&T developed Pigeonpea varieties (NSWCC13D4, NSWCC35A, NSWCC29B-2, CITA-3, NSWCC-18A, NSWCC-24, NSWCC-51, NSWCC-32, NSWCC-19A, NSWCC-35, NSWCC-29A, NSWCC46B, NSWCC-7D, A0/TB79-9a, NSWCC-28) were obtained from the seed store unit of Institute of Agricultural Research &Training, Moor Plantation, Ibadan, Nigeria. Proximate and Mineral element composition, cooking time, peeling characteristics and sensory properties were evaluated. The data was analysed using descriptive statistic and anova at P≤0.05. The results showed that NSWCC-18A, NSWCC46B, NSWCC-7D and NSWCC35A are rich in protein, A0/TB79-9a, NSWCC35A and NSWCC-70 are rich in zinc, NSWCC35A and NSWCC-51 are rich in iron, NSWCC-18A, NSWCC-19A, A0/TB79-9a and NSWCC29B-2 are rich in potassium. The cooking time of the pigeon pea varieties ranges between 230 and 280 minutes, with the lowest time observed in NSWWCC-29A. All the Pigeon pea varieties showed good sensory properties, with the highest general acceptability observed in CITA-3 and NSWCC-19A. Peeling with hand was effective in NSWCC-32, NSWCC-19 and NSWCC-29A, while peeling with a mortar and pestle were effective in CITA 3, NSWCC-51, NSWCC-35 and NSWCC-7D.

Effects of Selected Food Processing Methods on Nutrient, Antinutrient and Phytochemical Composition of African Yam Bean (Sphenostylics stenocarpa)

Bukola Victoria Ailenokhuoria — 2026-06-01

African Yam bean (AYB) (Sphenostylics stenocarpa) is an underutilised legume with relatively high protein. The study was carried out to assess the effects of the four different processing methods on nutrient, antinutrient and phytochemical composition of African yam bean. The processing methods employed are soaking, cooking, fermentation and germination. African yam bean (AYB10) was obtained from seed store section of Institute of Agricultural Research and Training (I.A.R&T). For soaking methods, 200g of African yam bean were cleaned, sorted and soaked for 14 hours, after which the water was drained off. For cooking methods, soaked seeds of (AYB) were cooked in a pressure pot for 2 hours (121^oC). For fermentation method, cooked seeds were transferred into a local calabash lined and wrapped with banana leaves and were left for 3 days for fermentation. For germination method, clean seeds of (AYB) were spread on a tray, lined with tissue paper, distilled water was sprinkle on the seeds and kept in a dark for 3 days. Samples were taken from each of the processing methods for laboratory analysis; Proximate (moisture content, crude protein, ash, crude fibre, crude fat and carbohydrate), phytochemicals (total phenolics and flavonoids)), antinutrients (alkaloids, phytate, tannin, saponin, protease inhibitor). The data were analysed using descriptive statistics and anova at (P≤0.05). The results showed that different processing methods examined significantly reduced the antinutrient, phytochemical and nutrient composition of AYB. However, an increased in the moisture content was observed in all the processing methods. This suggests that soaking for 14hours, cooking for 2 hours at 121^oC, fermentation for 72 hours and germination for 72 hours could be appropriate methods for reducing antinutrients in African yam bean which could possibly increase its utilization.