Abstract

PREPARATION AND EVALUATION OF ORGANIC SPIRULINA WITH ANTIDIABETIC CHARANTIN IN VEGETABLE CAPSULE

*Anurag Jaisawal, Amit K. Singh, Raj K. Prasad, V. Singh, S. S. Gautam, M. K. Mishra

ABSTRACT

In present scenario there is a lot of problems of diabetes including problem of weight loss, loss of nutrients and energy in body. So this is a perfect combination, Spirulina is a source of high protein and it provide sufficient amount of energy and nutrition to the body, while Charantin helps to cure the diabetes. Based on the systematically analysis of Spirulina contains in protein, lipid, carbohydrate, aliphatic (C-H), Carbonyl (esters and acid), Carbonyl Beta-Unsaturated Ketone amide (C=N), ester, symmetric C-H stretching vibration, halogen compounds (C-Cl) and Iodo compound (C-I). So, the FT-IR spectrum shows more characteristic features. These are phytochemicals may responsible for the medicinal property of the micro algae Spirulina. The fruit and leaves of M. charantia L-(Bitter Melon) are used to reduce the levels of blood sugar. For centuries, bitter Melon has been used as food and medicine in Asia, as therapeutic remedy in a variety of illnesses such as leukemia, diabetes, asthma, insect bites, maladies and stomach problems and importance for the treatment of diabetes. However, there is need to study and evaluate this natural compound clinically to develop an Organic Spirulina, with Charantin for anti-diabetic activities.

Keywords: Spirulina, Charantin, Vegetable capsule, anti-diabetic etc.