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    In vitro and In vivo Postprandial Glycemic Activity of Citrus limetta Peel Flour

    José Miguel Flores‑Fernández1, Carla Patricia Barragán‑Álvarez2, Nestor Emmanuel Díaz‑Martínez2, Socorro Villanueva‑Rodríguez2, Eduardo Padilla‑Camberos2★★ Corresponding author

    1. 1División de Ingeniería en Industrias Alimentarias e Ingeniería en Innovación Agrícola Sustentable, Tecnológico de Estudios Superiores de Villa Guerrero, La Finca, Villa Guerrero, Mexico.
    2. 2Center for Research and Assistance in Technology and Design of Jalisco, Unit of Medical and Pharmaceutical Biotechnology, 44270 Guadalajara, Jalisco, Mexico.

    CORRESPONDENCE

    Eduardo Padilla‑Camberos

    Center for Research and Assistance in Technology and Design of Jalisco, Unit of Medical and Pharmaceutical Biotechnology, 44270 Guadalajara, Jalisco, Mexico.

    epadilla@ciatej.mx

    Received: 26-04-2017; Revised: 03-06-2017.

    Volume 13, Issue 52 · pp. 613–616 · PUBLISHED 13 November 2017 · DOI: 10.4103/pm.pm_158_17

    View on Pharmacogn. Mag. original site ↗

    ABSTRACT

    Background: Previous studies of Citrus spp. peel have shown hypoglycemic and antioxidant activities. Citrus limetta has been studied for its therapeutic properties. Diabetes mellitus (DM) is a health problem in Mexico and worldwide, that takes a vital importance due to its high incidence. Recently, scientists have searched natural sources to control the disease. Materials and Methods: In this study, we evaluated the in vitro hypoglycemic activity and in vivo postprandial glycemic effect of C. limetta peel flour by glucose adsorption and retardation assays as well as postprandial serum glucose levels using a group of female Balb‑c mice, respectively. Results: C. limetta peel flour showed a glucose adsorption capacity of 16.58 mM, having a similar effect regarding the positive control. The glucose diffusion in the dialysate was elevated, with a glucose dialysis retardation index of 33.79% in a period of 3 h, showing similar results to positive control. Postprandial serum glucose levels in the animal group treated with C. limetta peel flour showed a glucose level of 41.4 mg/dL, being this value significantly lower than negative control group and similar to positive control. Toxicity tests showed good tolerance to the dose of 2000 mg/kg. Conclusion: C. limetta peel flour could act as a source of functional compounds for the control of DM.

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      Flores‑Fernández, J. M., Barragán‑Álvarez, C. P., Díaz‑Martínez, N. E., Villanueva‑Rodríguez, S., & Padilla‑Camberos, E. (2017). In vitro and In vivo Postprandial Glycemic Activity of Citrus limetta Peel Flour. Pharmacognosy Magazine, 13(52), 613–616. https://doi.org/10.4103/pm.pm_158_17