250, 500, 1000, and 2000mg/kg of the aqueous extract of Passiflora ligularis were administered orally to four groups of five animals each.
Group 1 served as control, normal healthy rats given normal pelleted diet and 1.0 ml citrate buffer as vehicle, group 2 rats were induced with diabetes by a single intraperitoneal injection of 30 mg/kgbw of streptozotocin and kept without any treatment for 30 days, group 3 rats were induced with diabetes as mentioned in group 2 and treated with glibenclamide (1.25mg/kgbw) orally through oral intragastric tube, for a period of 30 days, group 4 rats were induced with diabetes as mentioned in group 2 and treated with Passiflora ligularis (400 mg/kgbw) orally for a period of 30 days, group 5 rats were treated with Passiflora ligularis alone (400 mg/kg bw) orally for a period of 30 days, and the fruit aqueous extract (400 mg/kg) was given orally through intragastric tube for 30 days.
In the present study, antioxidant activity of aqueous fruit extract of Passiflora ligularis was analyzed in different organs, namely, liver, kidney, and pancreas.
In particular the aqueous extract of Passiflora ligularis revealed the presence of alkaloids, tannins, phenolic compounds, flavonoids, steroids, cardiac glycosides, terpenoids, and carbohydrates.
La granadilla (Passiflora ligularis Juss) es una fruta de clima templado, de sabor agridulce agradable y que posee excelentes caracteristicas nutritivas.
El cultivo de la granadilla (Passiflora Ligularis J.).
Manejo poscosecha y comercializacion de la granadilla (Passiflora Ligularis Juss).
Almacenamiento poscosecha de granadilla (Passiflora Ligularis J.).
The aqueous fruit extract of Passiflora ligularis was administered orally (200, 400, and 600 mg/kg, for 15 days) to experimental animals.
Table 1: Phytochemical screening aqueous fruit extract of Passiflora ligularis. Extracts AL SA TP FL ST Aqueous ++ ++ + ++ ++ Extracts CG OF TN AP CHO Aqueous ++ ++ + + + AL: alkaloids; CHO: carbohydrates; ST: steroids; CG: cardioglycosides; FL: flavanoids; SA: saponins; TP: tannin and phenolic compounds; OF: oils and fats; AP: amino acids and proteins; TN: terpenoids.