ANTIOXIDANT ENHANCING PROPERTY OF CURRY LEAF POWDER (MURRAYA KOENIGII) IN TYPE 2 DIABETES MELLITUS

Abstract

People with diabetes have greater antioxidant requirements due to increased production of free radicals in hyperglycemia. Decreased activity of the antioxidant enzymes may increase the susceptibility of diabetic patients to oxidative injury. Carotenoids and Vitamin C present in curry leaves possess antioxidant property, which helps to neutralize and counteract the deleterious free radicals. This study evaluates the antioxidant potential of Murraya koeinigii (curry leaf powder) in Type 2 Diabetes Mellitus. Twenty male Type 2 diabetic patients, 50-65 years formed the samples. The Diabetic Experimental Group (DEG) was supplemented with 15 g of curry leaf powder for a period of 30 days. Antioxidant parameters such as SOD, GSH-Px, Vitamin E and Vitamin C were analyzed. A significant change in antioxidant levels in the DEG was observed. Curry leaf powder had the property to increase the antioxidant levels which, if consumed regularly can delay complications associated with diabetes mellitus.