@article {192, title = {Anticataract Activity of Forskolin by Inhibiting Polyol Pathway for the Prevention of Diabetic Complication}, journal = {Pharmacognosy Research}, volume = {11}, year = {2019}, month = {November,2019}, pages = {352-355}, type = {Original Article}, chapter = {352}, abstract = {

Background: Cataract is the opacification or optical dysfunction of the crystalline lens. Diabetes has been considered to be one of the major risk factors of cataract. Objective: The present study was designed to evaluate the anticataract activity of antioxidants such as Coleus forskohlii (CF) Briq and its phytoconstituent forskolin (FS) which were subjected to prevent cataract formation in vitro on glucose-induced cataract model. Materials and Methods: Goat lenses were incubated in Krebs-Ringer bicarbonate buffer pH 7.5 (supplemented with Taxim and streptomycin) containing 55 mM glucose (cataractogenesis) with fidarestat; CF methanolic extract; and FS at a concentration of 1 {\textmu}g/mL, 100 {\textmu}g/mL, and 10 {\textmu}g/mL for 24 hr at 37{\textdegree}C with 5\% CO2 and 95\% air. Glucose-induced opacification of goat lens began 8{\textendash}10 hr\ after incubation and was complete in 24 hr. Polyol (galactitol) levels in incubated lenses were estimated spectrophotometrically. Results: Cataractous lenses showed higher content of galactitol. However, lens treated with fidarestat, CF methanolic extract, and its phytoconstituent FS showed lower content of galactitol. Conclusion: CF and FS prevented the formation and progress of cataract by glucose, as evidenced by lens transparencies with photographic evaluation and lens galactitol levels.

}, keywords = {Aldose reductase, Cataract, Coleus forskohlii, Forskolin, Polyol pathway.}, doi = {10.4103/pr.pr_68_19}, author = {Damera Sujatha and Ajmera Rama Rao and Ciddi Veeresham} } @article {222, title = {Thermogenic Blend Alone or in Combination with Whey Protein Supplement Stimulates Fat Metabolism and Improves Body Composition in Mice}, journal = {Pharmacognosy Research}, volume = {10}, year = {2018}, month = {February 2018}, pages = {37-43}, type = {Original Article}, chapter = {37}, abstract = {

Background: Certain food ingredients promote thermogenesis and fat loss. Similarly, whey protein improves body composition. Due to this potential synergistic effect, a blend of thermogenic food ingredients containing African mango, citrus fruit extract, Coleus forskohlii, dihydrocapsiate, and red pepper was tested alone and in combination with a whey protein supplement for its effects on body composition in sedentary mice during high-fat diet. Objective: The objective of this study was to evaluate the interaction of thermogenic foods on improving body composition during consumption of an unhealthy diet. Materials and Methods: C57BL/6J young adult male mice (n = 12) were placed on a 60\% high-fat diet for 4 weeks and subsequently randomly assigned to receive daily dosing by oral gavage of vehicle, the novel blend alone or with whey protein supplement for another 4 weeks. Body composition, thermal imaging of brown adipose tissue (BAT), mitochondrial BAT uncoupling protein 1 (UCP1), and plasma levels of leptin were assessed. Results: Novel blend alone and in combination with protein supplement attenuated body weight gain, fat, and increased surface BAT temperature in comparison to vehicle control and to baseline (P \< 0.5). The combination of novel blend and whey protein supplement also significantly increased UCP1 protein expression in BAT mitochondria in comparison to vehicle control and novel blend alone (P \< 0.5). Conclusions: These data indicate that this novel blend stimulates thermogenesis and attenuates the gain in body weight and fat in response to high-fat diet in mice and these effects were improved when administered in combination with whey protein supplement.

}, keywords = {African mango, Capsiate, Forskolin, Synephrine, Thermogenesis, Whey protein}, doi = {10.4103/pr.pr_53_17}, author = {Paula de Lima Vieira-Brock and Brent M. Vaughan and David L. Vollmer} }