ANTIDIABETIC EFFECT OF ALOE VERA IN ALLOXAN INDUCED DIABETIC RAT

Abstract

Oral anti-diabetic agents have a number of serious adverse effects, thus, managing diabetes without any side effects is still a challenge. Therefore, the search for many effective and safer hypoglycemic agents has continued to be an important area of investigation. Besides, drug classically used for the treatment of diabetes (insulin, sulphonylureas, biguanides and thazolidinediones), several species of plants have been described in the scientific and popular literatures having a hypoglycemic activity. The aim of this research was to investigate the effect of Aloe vera on blood glucose level in rats in diabetic condition. In this study a total of 150 rats (50 normal rats and 100 alloxan induced diabetic rats) were used for five trials. The rats were divided into three groups for each trial, each containing 10 individuals as follows: Group A is the control, Group B as diabetic control and Group C were diabetic rat received Aloe vera. Then alloxan injection was injected at a dose rate of 100 mg/kg body weight through intra-peritoneal route to each rat to induce diabetes in groups B and C. Aqueous extract of Aloe vera were fed by gavage at a dose of 300 mg/kg body weight daily for 21 days in group C. On the 10th day blood glucose level and the body weights were measured for the first time to ensure diabetic induction. Then all the rats of this group were kept for more 21 days for the treatment of diabetic condition. During experimental period, day 0, 7, 14 and 21 blood samples were collected from all groups and determined their blood sugar level using diabetic kit. After 3 weeks of treatment the blood glucose level significantly (P<0.001) reduced in the group C compared to B from 260± 11.53 mg/dl to 91.21 ± 3.67 mg/dl. On the other hand, the average body weight was increased significantly (P<0.001) from 260 gm to 279.88 gm in the group C compared to that of B. From our findings, it is concluded that Aloe vera can be used as anti-diabetogenic agent in food.