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ILNS > ILNS Volume 50 > Evaluation of Ursolic Acid as the Main Component...
Evaluation of Ursolic Acid as the Main Component Isolated from <i>Catharanthus roseus</i> against Hyperglycemia
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Evaluation of Ursolic Acid as the Main Component Isolated from Catharanthus roseus against Hyperglycemia

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Abstract:

Ursolic acid with large amount (0.67% of dried plant weight) along with 7 compounds, namely as spatozoate (1), kaurenoic acid (2), ursonic acid (3), 3-hydroxy-11-ursen-28,13-olide (4), ursolic acid (5), vindoline (6) and mixture of β-sitosterol and stigmasterol were isolated from dichloromethane and ethyl acetate extracts which have shown anti-glucosidase activity of the whole plant of C.roseus. Some isolated compounds and their derivatives were also tested for anti-glucosidase and cytotoxicity.Ursolic acid was examined for hypoglycemic activity in alloxan-induced diabetic mice with dose of 200 and 300 mg/kg/day, respectively. The results have shown that the blood glucose level were reduced by 45.75% and 51.31% to compare with the control group. This study has confirmed that the main component of Vietnamese C. roseus has had significant anti-hyperglycemia activity.

Info:

Periodical:
International Letters of Natural Sciences (Volume 50)
Pages:
7-17
DOI:
https://doi.org/10.18052/www.scipress.com/ILNS.50.7
Citation:
N. Thanh Tam et al., "Evaluation of Ursolic Acid as the Main Component Isolated from Catharanthus roseus against Hyperglycemia", International Letters of Natural Sciences, Vol. 50, pp. 7-17, 2016
Online since:
January 2016
Authors:
Nguyen Thanh Tam, Dao Duc Thien, Tran Van Sung, Nguyen Thi Hoang Anh, Trinh Thi Thuy, Khuat Huu Trung, Tran Dang Xuan, Tran Dang Khanh
Keywords:
Anti-Glucosidase, Anti-Hyperglycemia, Catharanthus roseus, Diabetic
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Distribution:
Open Access

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This work is licensed under a
Creative Commons Attribution 4.0 International License

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[2] A. Shil, S. Mukherjee, B. Bishayi, M. Sikdar (Nee) Bhakta, "A Comparison of Antibacterial Effects of Catharanthus roseus and Camellia sinensis (Black Tea) and Their Synergistic Effect along with Antibiotic against Multiple Antibiotic Resistant Strains of Staphylococcus aureus", Journal of Herbs, Spices & Medicinal Plants, p. 1, 2020

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