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Research Article | Open Access

Evaluation of antioxidant and anti-hypercholesterolemic potential of Vitis vinifera leaves

Sushma Devi, Randhir Singh( )
Department of Pharmaceutical Sciences, Maharishi Markandeshwar University, Mullana, Ambala, India

Peer review under responsibility of Beijing Academy of Food Sciences

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Abstract

Background

Vitis vinifera is universally appreciated herb (especially fruit) for their delicacy, nutrition and conventional as functional food. In the present study, we evaluated anti-hypercholesterolemic potential of Vitis vinifera red leaves extract in experimental wistar male rats.

Material and methods

Qualitative and quantitative phytochemical screening of vitis vinifera methanolic extract (VVME) and vitis vinifera aqueous extract aqueous (VVAE) extract was carried out to identify the phytoconstituents. The anti-hypercholesterolemic activity was evaluated by inducing hypercholesterolemia with high cholesterol diet for 21 days in experimental animals. During the experimental periods parameters like lipid profile, liver function test, atherogenic index and histopathological studies were analysed.

Results

Total tannins, total flavonoids and total phenolic contents were found in major amount in VVME. The lipid levels were significantly attenuated by different doses of VVME and VVAE. Moreover, VVME was found more effective than VVAE and histopathological results confirmed the effectiveness of VVME.

Conclusion

It can be concluded that anti-hypercholesterolemic efficacy of Vitis vinifera might be due to presence of active phytoconstituents and its antioxidant efficacy.

Keywords

Vitis viniferaHypercholesterolemiaCholesterol dietTotal phenolic content

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Food Science and Human Wellness
Volume 6 Issue 3,
September 2017
Pages 131-136
DOI: 10.1016/j.fshw.2017.07.002
Cite this article:
Devi S, Singh R. Evaluation of antioxidant and anti-hypercholesterolemic potential of Vitis vinifera leaves. Food Science and Human Wellness, 2017, 6(3): 131-136. https://doi.org/10.1016/j.fshw.2017.07.002

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Received: 26 August 2016
Revised: 06 July 2017
Accepted: 17 July 2017
Published: 02 August 2017
© 2017 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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