Phytochemical Profile, Antioxidant Properties and Hypoglycemic Effect of Chaya (Cnidoscolus Chayamansa) in STZ‐Induced Diabetic Rats

• Published in: Journal of food biochemistry 2017-02, Vol.41 (1), p.e12281-n/a
• Main Authors: Ramos‐Gomez, Minerva, Figueroa‐Pérez, Marely G., Guzman‐Maldonado, Horacio, Loarca‐Piña, Guadalupe, Mendoza, Sandra, Quezada‐Tristán, Teódulo, Reynoso‐Camacho, Rosalia
• Format: Article
• Language: English
• Subjects: Cnidoscolus
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.12281

The aim of the present study was to investigate the antidiabetic potential of aqueous chaya extract (Cnidoscolus spp.) in streptozotocin‐induced diabetic rats. Compounds identified and quantified included flavonoids and phenolic acids, in addition to saponins and alkaloids, among others. Several new phenolic compounds (coutaric, vanillic, and rosmarinic acids, and hesperidin), saponins (phytolaccagenic and oleanolic acids, and hederagenin derivatives) and alkaloids (choline, trigonelline, and sitsirikine), were identified. In vivo studies showed that a 4‐week chaya extract treatment (2% w/v) produced hypoglycemic effects not related with insulin secretion or with the inhibition of starch digestive enzymes, rather with a decrease in glucose absorption. Chaya extract was also helpful in reducing hyperlipidemia, which appears not to be related to pancreatic lipase inhibition. Nevertheless, the increase in urinary microalbumin concentration and the diuretic effect suggests possible alterations in renal function after long‐term intake of aqueous chaya extract. Practical Applications Chaya infusions are widely used for diabetes control and this study confirmed hypoglycemic and hypolipidemic effects. In addition, new compounds were identified. Therefore, chaya extract can potentially be used to develop functional beverages.