Glucose and Insulin Activities in the Leaf Extracts of Aloe vera, Bryophyllum, and Ivy Gourd

Abstract

Objectives: Allopathic medicines, although they play a crucial role in controlling blood sugars among diabetic patients, alone may be insufficient for the effective management of diabetes. Therefore, it is essential to explore the food for its anti-diabetic potential and delay the development of long-term complications of this debilitating disease. Aloe vera, Bryophyllum, and Ivy gourd are edible and, if included in daily food, could contribute to preventing and managing diabetes. In this study, we have estimated the glucose and insulin concentrations of A. vera, Bryophyllum, and Ivy gourd plant extracts. Materials and Methods: The leaf extracts of A. vera, Bryophyllum, and Ivy gourd were assessed for glucose and insulin. Glucose was estimated using the glucose-oxidase peroxidase method and insulin was measured using the enzyme-linked immunosorbent assay. Results: Ivy gourd leaf extract revealed the highest concentration of both glucose and insulin at concentrations of 56 mg/dL and 46.46 µIU/mL, respectively. Bryophyllum leaf extracts revealed moderate concentrations of insulin (24.14 µIU/mL) and glucose (23.11 mg/dL). Among the extracts tested, the A. vera extract revealed the lowest concentrations of glucose (22 mg/dL) and insulin (10.87 µIU/mL). Conclusions: A. vera, Bryophyllum, and Ivy gourd leaves have reasonable concentrations of insulin which could be explored for pharmacological purposes. Moreover, being edible, these could be included in the diet as alternative methods to prevent and manage diabetes.