Effect of Shade Dried Pelleted Cury Leaf (Murraya koeniggi) and Scent Leaf (Ocimum gratissimum) In The Management Of Diabetes In Induced Albino Rat

Diabetes mellitus is a metabolic disorder of glucose metabolism that has many causes and forms. Diabetes is the most common endocrine disorder that affects nearly 100million people worldwide. Diabetes mellitus refers to metabolic disorders characterized by elevated blood glucose concentrations and disordered insulin metabolism which can cause damage to blood vessels, nerves and tissues. Approximately 90% to 95% of individuals with diabetes have type 2 diabetes.This form is most closely associated with lifestyle and environmental factors that lead to body fat, particularly in the abdominal region and lack of physical activity.The specific objectives of this study were to; evaluate the phytochemical composition of shade dried pelleted curry leaf and scent leaf,determine the characteristics of the albino rats, determine the effect of shade dried pelleted curry and scent leaves in the glucose level in the albino rat with diabetes.A Total number of 24 albino rats were used for the study. The rats were grouped into six different cages (Group A - F) per four rats in a cage and were induced with diabetes mellitus using alloxan monohydrate. After inducement, Group A was not fed with any standard drugs nor spices, of which none of the albino rats survived. Group B was given standard drugs (glabenclanide). Group C was fed with curry leaf in a ratio of 20:80 (20% of curry leaf and 80% feed). Group D was fed with curry leaf in the ratio of 50:50 (50% curry leaf and 50% feed). Group E was fed with shade dried pelleted scent leaf in the ratio of 20:80 (20% scent leaf and 80% feed) while group F was given scent leaf in the ratio of 50:50 (50% scent leaf and 50% feed respectively. The study was carried out for 21days while their glucose levels were monitored every 7days during the study. After the study, result showed that after 10 days of feeding the albino rats with shade dried curry and scent leaf in different ratios, it was observed that the groups fed with curry leaf 50:50 had the lowest (97mg/dl) blood glucose levels while curry leaf 20:80 had the highest (156mg/dl) blood glucose levels. After 17days of feeding the rats, scent leaf 50:50 had the lowest (84.50mg/dl) blood glucose levels while the highest (107.75mg/dl) blood glucose levels was recorded among those placed on standard drugs.However, a positive significant difference existed between the blood glucose levels of the albino rats after inducement of diabetes and after 17 days of feeding the albino rats with shade dried pelleted curry and scent leaves. The effects have been linked to the rich phytochemical (bioactive) compound present in both leaves.The study concludes that curry leaf (murrayakoenigii) was relatively higher in flavonoids, carotenoids, glycosides, alkaloid and saponin while the scent leaf (Ocimumgratissimum) was relatively higher in phenols, terpenoids and steroids. This shows a significant negative co-relation between the phytochemical composition of curry leaf (murrayakoenigii) and scent leaf (Ocimumgratissimum). However, the observation of this study suggests that shade dried curry and scent leaf serve as a potent hypoglycemic agent for the management of diabetes and can reverse the adverse effects of diabetes.