ANTIDIABETIC AND ANTIOXIDANT POTENTIAL OF COPRINUS COMATUS IN ALLOXAN-INDUCED DIABETIC RATS MODELS

Main Article Content

Jan Baz Khan
Salma Gul
Shazia Sakhi
Shamaila Irum
Amtul Sami
Faryal Ali
Hikmat Ullah Jan
Sumaira Salahuddin Lodhi
Rahmat Ali
Muhammad Fiaz
Nosheen Khalid
Mahreen Khalid
Gulnaz Parveen

Keywords

Mushrooms, Bioactive Compounds, Antioxidant and anti-diabetic Activity

Abstract

Background: Mushrooms are used as nutraceuticals from a long time. In the present era they got attention of researchers due to a large number of bioactive compounds. Coprinus comatus (C. comatus) is a therapeutic mushroom helpful in the management of Diabetes Mellitus. The pancreas having beta cells were very susceptible to Reactive Oxygen Species (ROS) attack, producing an unbalance insulin productions.


Methodology: The study was organized to investigate the C.comatus methanolic extracts for antidiabetic and antioxidant activity. Sixty (60) male rats were divided into five groups, G1 was consist of normal control group (NC), G2 was positive control (PC) G3 was Diabetic Control (DC) (G4 and G5: Giving 200 and 400 mg/kg BW mushroom extracts).  All the parameters were analyzed using the ANOVA software.


Results: On the bases of obtained results, the 400mg/ kg BW C. comatus extracts significantly reduced the fasting blood glucose level (FBC) up to 22.86% in G5 group.

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