The Potent Hypoglycemic Effect of Bitter Gourd (Momordica charantia L.) Extract Fused with Milk Chocolate, Induced in a Diabetic Rat

Abstract

Diabetes is a chronic disease that is relatively common throughout the world and defined as a group of metabolic diseases. Bitter Gourd has a significant antidiabetic as well as hypolipidemic activity so that it can be used as an adjuvant along with the allopathic treatment of medicine to treat diabetes as well as to delay the late complications of diabetes. While milk chocolate contains natural antioxidants which are flavonoids and flavonols known as the healing power of chocolate, which means it can lower bad cholesterol, lower blood glucose level and improve insulin function. Through the milk chocolate that is mixed to the bitter gourd, the product is not that bitter and may help those who are not into bitter medications and have an easy consumption. This experimental research underwent five phases namely: Preparation, Extraction, Production, Ingestion and Evaluation. First, the Preparation of materials such as Albino rats, bitter gourd leaves, milk chocolate, cages and glucometer to determine the blood glucose level of the experimental rats. Second, the extraction of bitter gourd which uses 6 tablespoons of chopped leaves mixed into 250mL of water. Third, Production of Bitter Gourd Chocolate wherein 500 grams of milk chocolate was melted and the butter heavy mixture is added and mixed until it solidifies. Fourth, Ingestion of milk chocolate, the rats consumed 10 grams of milk chocolate in the morning and afternoon. The rats were given approximately 30mL of water. However, Group A, which is the control group did not receive any treatment while Groups B, C and D were the treatment groups consumed bitter gourd chocolate with a ratio of (75:25), (50:50) and (25:75), respectively. Last, Evaluation of the Blood Glucose Level of each albino rats includes the lancet or lancing device for the preparation of the test, the test strip for the blood getting of the rats and the glucometer to show the result of the blood glucose levels. Ingestion of milk chocolate increases the blood glucose level of the albino rats, however, after the consumption of bitter gourd chocolate, the blood glucose level of groups B, C and D decreases. This experimentation shows that there is a significant difference in the blood glucose of level of albino rats upon the ingestion of milk chocolate and after the consumption of bitter gourd chocolate. The importance of the bitter gourd fused in milk chocolate is to lower the blood glucose level of the diabetic rats after the ingestion of milk chocolate. The statistical analysis and the blood glucose level results of each albino rats showed the amount of the bitter gourd in the milk chocolate is inversely proportional to the blood glucose of the rats. Therefore, it can be concluded that the bitter gourd chocolate can help lower down the blood glucose level of diabetic rats and possibly control diabetes.