Antidiabetic and hypotensive effect of Cnidoscolus aconitifolius (Mill) I.M Johnst leaves extracts

Chaya ( Cnidoscolus aconitifolius (Mill) I.M Johnst) is a shrub that has been used for its medicinal properties since Mayan culture in Southeast of Mexico. The aim of this study was to evaluate hypotensive and hypoglycemic effect of six chaya leaves extracts (aqueous, ethanolic, acetone, ethyl acetate, diethyl ether and hexane). The leaves of Cnidoscolus aconitifolius (Mill) I.M Johnst were collected in Timucuy, Yucatan, Mexico. Maceration for 48 h was the technique selected for the extraction process, with a proportion of 1:10 (w/v) and the following solvents: distilled water, ethanol, acetone, ethyl acetate, diethyl ether and hexane. ACE-inhibitory activity, as well as α-glucosidase and α-amylase inhibition assay were conducted in vitro. Hypotensive effect, glucose tolerance curve and hypoglycaemic effect was evaluated in rats induced to obesity, hyperglycemia and hypertension. The extracts that had the lowest value of inhibitory concentration of 50% (IC 50 ) for ACE, α-amylase and α-glucosidase were acetone (12.61 μg/mL), ethyl acetate (22.97 μg/mL) and ethyl acetate (3.20 μg/mL), respectively. Aqueous extract had the highest hypotensive effect by decreasing the systolic (15.3%) and diastolic (23.4%) blood pressure (BP) and, hexane extract had the highest hypoglycemic effect by decreasing glucose up to 22.88%. The results showed that all chaya extracts exhibited an enzyme inhibition, hypotensive and hypoglycaemic effect.