Preparation of a Functional Drink as an Anti-Diabetic Green Tea from Glycyrrhiza Glabra

Abstract

Everyone has a desire to fruitfully fight metabolic disorders like Diabetes nowadays but depending on synthetic drugs way no one can find irrevocable ways to solve it. Taking medicines is now everyday food like the habit of many people, who suffer to treat serious diseases depending on only synthetic treatment so far. The aim of the study is to investigate the functionality as anti-diabetic activity of Glycyrrhiza glabra Linn (Yashtimadhu) roots from Bangladesh source (Asia) as an innovative way of taking everyday tea. Yashtimadhu roots are already reported having antioxidant activity and antidiabetic activity of its an ethanolic fraction. Green tea form of Yashtimadhu roots has a new generation treatment in the form of tea on Diabetes Mellitus. Regarding Yashtimadhu roots as green tea shows magnificent results upon laboratory study on alloxan-induced diabetic mice. Various concentrations of crude drug (w/v) of Glycyrrhiza (20 mg/ml, 30 mg/ml, 35 mg/ml, 40 mg/ml, 50 mg/ml) were administered orally in alloxan-induced mice model. It has been found that 35 mg/ml to 40 mg/ml concentration showed a significant difference in lowering blood sugar level, comparing with that of a standard one. The above data showed that Glycyrrhiza glabra might work as a quantal dose rather than a graded dose. There was no remarkable hypoglycemia even administering the high concentration beyond the above concentration.