ABSTRACT

Background: Masura Yusha has been stated as ‘Pramehajith’ in the classical text ‘Yogaratnakara’. Hence Masura Yusha can be a potential diet in Diabetes Mellitus Objectives: ? To evaluate the anti -diabetic potential of Masura (Lens culinaris) ? To evaluate the anti- diabetic potential of Masura Yusha Methods: A commercial sample of Masoor Dal was collected from a local vendor at Bengaluru. Three samples were extracted from this namely Raw Masoor Dal, Fresh Masura Yusha & Sundried Masura Yusha. Fresh Masura Yusha will be prepared by adding eighteen parts of potable water and cooked till it softens completely. Sundried Masura Yusha was prepared in the similar protocol & was dried in sun for 36 hours. These samples were tested for Anti-diabetic potential. Interpretation and Conclusion: On comparison of IC50 values of different preparations it is observed that there is no significant difference between Raw Masoor Dal (7.8) & Fresh Masura Yusha (7.6). However, IC50 value of Sun-Dried Masura Yusha was found to be 6.5 ?g. An attempt was made to compare the ? – amylase inhibitory potential of all three preparations with reference standard acarbose which is a known molecule ? – amylose inhibitory potential of 2.154 ?g/dl & found that crude masoor dal preparation have got comparable inhibitory action as that of pure reference standard. Keywords: Masura (Lens culinaris), Masura Yusha, Anti-diabetic Potential
Publication date: 01/06/21

https://ijbpas.com/pdf/2021/June/MS_IJBPAS_2021_5513.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.6.5513