HYPOGLYCEMIANT AND ANTI-HYPERGLYCEMIANT EFFECTS OF THE AQUEOUS EXTRACT OF ROASTED AND GROUND COFFEE BEANS OF COFFEA CANEPHORA ROBUSTA IN THE WISTAR RAT
*AKA Francis Beranger Angelo, Amonkan Kouao Augustin, NANTI Goore Guy Charles Gole, Kahou Bi Gohi Parfait, NENE BI Semi Anthelme and Katy-Coulibaly Séraphin
The beverage from the roasted and ground coffee of Coffea (coffee), which for a long has been on the dock, alongside alcohol, tobacco and drugs, has been recognized for over a decade as a drink with positive effects on health. Among these benefits is an inverse association between low coffee consumption and a high prevalence of type 2 diabetes. This study aims to evaluate the hypoglycemic and anti-hyperglycemic activities of the various drinks derived from the aqueous extract of the roasted and ground coffee beans of Coffea canephora robusta. A hypoglycemic effect was observed at doses of 5, 20 and 100 mg/kg bw, respectively for the various extracts of ARE, AE and EE administered orally. EE at the dose of 100 mg/kg bw significantly reduced hyperglycemia induced by administration of 3 g/kg bw of glucose, as did glibenclamide at 10 mg/kg bw. The presence of polyphenols, flavonoids and saponosides in the extract may provide an explanation for the hypoglycemic and anti-hyperglycemic effects observed. Moreover, these same effects would explain the preventive action of this drink (coffee) as to the occurrence of diabetes type 2.
Keywords: Coffea canephora robusta, diabetes mellitus, hypoglycemia, antihyperglycemia, glibenclamide.
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