Journal
JOURNAL OF FOOD BIOCHEMISTRY
Volume 43, Issue 2, Pages -Publisher
WILEY
DOI: 10.1111/jfbc.12737
Keywords
antioxidative; enzyme inhibition; histochemistry; HPLC; Vernonia amygdalina
Funding
- University of KwaZulu-Natal
- National Research Foundation, South Africa
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Vernonia amygdalina leaves were investigated for their histochemical properties and antidiabetic activities. Histochemical analysis of the leaf revealed distributions of acidic lipid, mucilage, and pectin, lipids, polyphenols, and alkaloids at the mid rib, glandular trichome, and epidermis. HPLC analysis of the leaves hot water infusion revealed the presence of quercetin and (-)-epi-catechin. The infusion had significant (p < 0.05) 2,2 '-diphenyl-1-picrylhydrazyl scavenging activity and ferric reducing antioxidant power. Ex vivo antioxidative analysis revealed the ability of the infusion to increase glutathione level, superoxide dismutase, and catalase activities, while concomitantly depleting malondialdehyde level and DNA fragmentation in Fe2+-induced hepatic injury. The infusion showed significant (p < 0.05) inhibitory activity against alpha-glucosidase and pancreatic lipase. It also inhibited intestinal glucose absorption and enhanced muscle glucose uptake, respectively. The ability of the infusion to abate oxidative stress, DNA fragmentation and stimulate muscle glucose uptake may suggest the antioxidative, anti-apoptotic, and insulin-sensitizing activity of V. amygdalina.
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