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July 15, 2026Clinical PhytoscienceOpen Access

Influence of cooking and fractionation of Momordica balsamina L. (Cucurbitaceae) leaves on hypolipidemic and antioxidant properties in rats fed a high-fat diet

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Authors

ASAbraham Adoum SaliRSRosane Matsinkou SohIDInnocent Djakwardam

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Overview

Randomized trial evaluates hypolipidemic and antioxidant effects of cooked and fractionated M. balsamina in hyperlipidemic rats, suggesting health benefits.

Key Points

  • This study aims to assess how cooking and fractionation affect the antioxidant and hypolipidemic properties of Momordica balsamina leaves.
  • Leaves were categorized into raw and cooked batches, dried, ground, and fractionated into four sizes: ≤50 μm, 50–125 μm, 125–200 μm, and >200 μm.
  • Quantification of total phenolic compounds, flavonoids, and tannins, coupled with in vitro antioxidant and in vivo hypolipidemic analyses in hyperlipidemic Wistar rats.
  • Lipid parameters, transaminases, and oxidative stress markers were analyzed post-treatment.
  • The 50–125 μm fraction of cooked leaves (D2) exhibited the highest antioxidant and hypolipidemic activities compared to control (PNT).
  • D2 reduced total cholesterol by 53.28%, triglycerides by 48.72%, and LDL-c by 86.35%, with a significant increase in HDL-c by 194%.
  • Hepatic parameters and oxidative markers trended towards normalization, indicating protective effects against liver damage.

Cite This Study

Sali et al. (2026) studied this question.

synapsesocial.com/papers/6a57248e88b21df875480dc7https://doi.org/10.1186/s40816-026-00431-7
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