Exploring the Therapeutic Effect of Ficus benghalensis Fruit Powder against Diabetes in Albino Rats

Ali Usman; Muhammad Kashif Iqbal  Khan; Ali Hassan; Sabiha Abbas; Hafiz Nafees Ul Hassan; Samia Fiaz; Qirat Aslam; Hifza Saher; Sonia

doi:10.70851/jfines.2025.2(2).35.45

Authors

Ali Usman National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan Author https://orcid.org/0009-0000-3075-2455
Dr. Muhammad Kashif Iqbal khan National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan Author
Ali Hassan National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan Author
Sabiha Abbas Riphah International University Sahiwal Campus Author
Hafiz Nafees Ul Hassan National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan Author
Samia Fiaz Government College University Faisalabad Author
Qirat Aslam National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan Author
Hifza Saher Government College University, Faisalabad Author
Sonia National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan Author

DOI:

https://doi.org/10.70851/jfines.2025.2(2).35.45

Keywords:

Banyan fruit, Diabetes, Ayurveda, Nutraceuticals

Abstract

Diabetes is a chronic metabolic disease. International diabetic federation (IDF) reported that approximately about 8 million people died of diabetes in 2021. This highlights the widespread nature of diabetes, a prevalent non-communicable disease characterized by high blood glucose level. Interestingly, within the realm of traditional medicine particularly ayurveda, the Ficus benghalensis (commonly known as Banyan fruit) boasts a long history of medicinal applications primarily the bark, fruit, and aerial roots of this plant are used to treat diabetes. Banyan fruit contains many bioactive compounds such as glycosides and polyphenols that help the body in the regulation of diabetes. In this study, the fruit was dried by different methods such as hot air method, microwave oven drying, and sun drying. The dried fruit was stored for further usage. The effect of drying treatment on the Ficus benghalensis fruit was assessed through proximate analysis, phytochemical profile, total saponin contents, and vitamin C contents present in it. The anti-diabetic potential of the fruit powder was assessed in albino rats. The sample dried through the sun drying showed the best results of moisture, fat, protein, and other proximate values. The value of total phenolic contents (TPC) and antioxidant capacity (DPPH) was highest in the microwave oven dried, while total flavonoid contents (TFC) were highest in the hot air oven-dried sample. The amount of vitamin C contents was also highest in microwave oven dried sample. Then the anti-diabetic effect of the powder at 500mg/kg body showed the best results while the 250mg/kg and 350mg/kg showed less effect against diabetes.

Author Biography

Dr. Muhammad Kashif Iqbal khan, National Institute of Food Science and Technology, University of Agriculture Faisalabad 38000, Pakistan

Associate professor in National institute of food science and technology at university of Agriculture Faisalabad

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