Evaluation of Anti - Hyperglycaemic activity of Madhu (Honey) inHigh fat diet induced diabetes - An Experimental study

Abstract

Background: Madhu (honey) is the only naturally occurring sweetener that has been around for a
very long period. It's been used for centuries as both a meal and a medication. For example, Kaphaja
Vyadhi (diseases caused by Kapha Dosha) and Sthoulya (obesity owing to Medo Dhatu Vruddhi; an
increase in adipocyte bulk) are both conditions for which Madhu is recommended in Ayurvedic
literature as a Sarvapramehahara (curer of all forms of Prameha). The purpose of this research is to
see whether Madhu has any effect on blood sugar levels. Substances and Techniques: Obese Wistar
Albino Rats were fed a high-fat diet (HFD) and given the diabetes-inducing drug streptozotozin
(STZ). The dosage conversion formula called for 30 days of treatment with Madhu that had been
combined with Triphala Kashaya (Samyoga) and treated with Triphala Kashaya (Samskara).
Kevala Madhu (pure honey), Jala Samskaarita Madhu (honey processed with water), and a
conventional medicine (Pioglitazone) were compared statistically with a control group, a high-fat
diet group, and another group that lost weight. Initial results showed that all treatment groups saw a
decrease in body weight and blood glucose levels. Animals given a combination of Triphala Kashaya
and Madhu saw their body weights recover and their levels of glucose, cholesterol, and triglycerides
drop significantly after treatment. The research found that Madhu combined with Triphala Kashaya
(Samyoga group) had significantly more anti-hyperglycaemic and anti-hyper cholestraemic action
than Samskaritha Madhu (processed honey group).