In vivo evaluation of the hypoglycemic effect of wolf-apple flour (Solanum lycocarpum A. St.-Hil)

The prevalence of diabetes has increased at alarming rates worldwide, and has become a serious health problem in modern society, highlighting the need for adjuvants to assist in its treatment. The starch from wolf-apple is a product extracted from the pulp of the unripe wolf-apple (Solanum lycocarpum A. St.-Hil), which has been used empirically by the population due to various therapeutic effects, among them, its hypoglycemic action. The objective of this study was to evaluate the hypoglycemic effect of the administration of wolf-apple starch on diabetic Wistar rats, during five weeks. The animals were randomly divided into three groups: normal control, diabetic control and treated diabetic (received 100 mg/day of wolf-apple flour by gavage), and diabetes was induced with streptozotocin (40 mg/kg rat). The following parameters were evaluated: glycemia, animal weight, food intake, diuresis, water intake and histopathological analyses of liver and pancreas. The results show that the flour presented a hypoglycemic effect of 19.76%, and there was no significant difference in food consumption, water consumption and weight gain among the evaluated groups. On the other hand, the treated diabetic group showed a urine volume significantly higher than the other groups. The treated animals did not show toxicity in the liver and pancreas. It is concluded that the starch from wolf-apple has hypoglycemic potential.Keywords: Wolf-apple, flour, hypoglycemic effect, diabetes.African Journal of Biotechnology, Vol 13(31) 3302-330