ANTIDIABETIC ACTIVITY OF BAUHINIA VARIEGATA EXTRACTS IN ALLOXAN-INDUCED DIABETIC RATS
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Bauhinia variegata commonly known as kachnar tree and is cultivated throughout India. literature survey revealed that the leaf of Bauhinia variegata is traditionally used as an astringent in diabetes. flowers are laxative.the present study was undertaken to evaluate the antidiabetic activity of ethanol extract of leaf of  Bauhinia variegata extract was evaluated using albino wister rat i.e.alloxan induced diabetes in albino wister rat by glucometer method, with 50 mg/kg,100 mg/kg and 200 mg/kg and higher doses showed significant value represent at table no and figure 1,2,3,4 respectively with different successive extract and show the significant p value. Keyword: Bauhinia Variegata, Ethanolic Extract, Antidiabetic, Alloxan, Albino Wister RatKeywords:
Astringent
Bauhinia
Alloxan
Laxative
It was shown that the distinction between astringent and non-astringent varieties of kaki resulted partly from the difference of alcoholdehydrogenase activity which might possibly related with the formation of acetaldehyde in the flesh of kaki fruits. But, the varietal difference of the enzyme activity was not studied definitely. Then, the alcoholdehydrogenase activities of astringent and non-astringent kaki fruits were detected by using Thumberg method. In the non-astringent variety, it was found clearly that the alcoholdehydrogenase in the flesh of fruits was very active. In the astringent variety, the enzyme activity was not able to detect because of the inhibition by soluble kaki tannin. But after the removal of soluble tannin in the components of Thumberg tube, such as precipitation with gelatin, the enzyme activity was found slightly. And after the artificial removal of astringency by the treatment of ethanol, very active alcoholdehydrogenase was detected in the flesh of astringent fruits as same as non-astringent one. The results suggested that the alcoholdehydrogenase might be active to the full extent in the astringent kaki fruits, and so the distinction between astringent and non-astringent varieties might be not explained sufficiently by the varietal difference of alcoholdehydrogenase activity.
Astringent
Diospyros kaki
Tannin
Flesh
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The research advances based on the related references were summarized in the last thirty years. Bauhinia contained many kinds of chemical constituents, primarily including flavanoids, steroids, terpenoid and so on, some of them were firstly obtained from the nature. Many plants of the Bauhinia are used in traditional medicine for their interesting biological activities such as antidiabetic, antiinflammatory, antimicrobial, analgesic, astringent and diuretic effects. This paper gives an overview of phytochemical and pharmacological research in Bauhinia, and it has been classified accordding to the chemical structure characteristics. To provide more material to draw on for further development and utilization resources of Bauhinia.
Bauhinia
Astringent
Phytochemical
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Bauhinia variegata commonly known as kachnar tree and is cultivated throughout India. literature survey revealed that the leaf of Bauhinia variegata is traditionally used as an astringent in diabetes. flowers are laxative.the present study was undertaken to evaluate the antidiabetic activity of ethanol extract of leaf of  Bauhinia variegata extract was evaluated using albino wister rat i.e.alloxan induced diabetes in albino wister rat by glucometer method, with 50 mg/kg,100 mg/kg and 200 mg/kg and higher doses showed significant value represent at table no and figure 1,2,3,4 respectively with different successive extract and show the significant p value. Keyword: Bauhinia Variegata, Ethanolic Extract, Antidiabetic, Alloxan, Albino Wister Rat
Astringent
Bauhinia
Alloxan
Laxative
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Alloxan
Bauhinia
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It was usually explained that the removal of astringency resulted from the condensation of tannin with acetoaldehyde produced by alcholdehydrogenase and so the distinction between astringent and non-astringent persimmon fruits was mainly under the control of alcholdehydrogenase activity. But it also expected that tannin of non-astringent persimmon was different from that of astringent one. Therefore, the components of tannin in the fruits of many varieties of persimmon, were studied. Unknown polyphenolic compound isolated from astringent fruits was identified with β-D-glucogallin (β-1-O-galloyl-D-glucose). From the patterns of the distribution of low molecular polyphenolics, paper chromatograms were divided into three classes, i.e. astringent, non-astringent, and intermediate type. High molecular tannin of non-astringent varieties contained more leucoanthocyanin and leucocyanidin than that of astringent varieties. These results were just as expected. Morecover, the quantitative and qualitative changes of polyphenolic compounds during the ripening. of fruits were studied.
Astringent
Tannin
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Astringent
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Astringent
Laxative
Cathartic
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Summary Due to the surplus in the production of ‘Rojo Brillante’ persimmon in Spain, there is great interest in developing products made from this fruit that can take full advantage of production peaks. However, heat treatment can reverse the astringency, limiting the diversity of products derived from persimmon. The aim of this study was to characterise physicochemically astringent and non‐astringent persimmon cremogenates subjected to pasteurisation and elaborated with different thickeners (guar gum, sodium alginate and pectin). Several aspects were specifically analysed: the evolution during the storage of the soluble solid content, water, total phenols, antioxidant capacity, optical and mechanical properties, as well as the microbiological stability. The sensory acceptability of the selected cremogenates was also evaluated. The results showed that the final colour of the samples depended on the initial level of astringency of the raw material; the non‐astringent persimmons were much darker ( L * ≈ 40–50) than astringent persimmons ( L * ≈ 65–70), and the type of thickener used had no effect and led to no difference. Furthermore, the cremogenate was harder (F ≈ 20–120 N) when astringent persimmons were used. In astringent cremogenates the thickeners evaluated help in reducing the total phenol content after 3 months of storage in 40% when compared to the control. The heat treatment applied (70 °C, 30 min) did not reverse the astringency, so this type of cremogenate could be a commercial outlet for the waste or surplus of this fruit. In this regard, non‐astringent persimmons with pectin would be recommended for the preparation of cremogenates from this fruit since they were also those that the scored best in the sensory analysis.
Astringent
Pectin
Diospyros kaki
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This study Was carried out to clarified the chemical composi-tions and their
differences of four Japanese non-astringent persimmon cultiver fruits and two local astringent
ones.Sugars,fat,celluse, soluble tanin,protein and components of amino acids,vitamins,mineral
elements and ash contents were determined.1.The contents of soluble tanin in non-astringent
type was 0.09～0.495 mg/100g FW which was far fewer than that of the local astringent type.2.
The non-astringent cultivers had higher contents of vitamin B1,niacin and,β-carotene than
those of astringent ones.Vc content of Jiro was l21.49 mg/100g FW which was 2.45 times of that
of astringent ciltiver Fangshi.But two polination variant non-astringent cultiver,Zenjinaru and
Nishimura Wase had much lower Vc concentration than that of the other types.3.The contents of
the trace elements,such as Fe,Zn,Se,were obviously higher in non-astringent type than the
others.
Astringent
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