Evaluation of the Anti-diabetic Properties of Clove Essential Oil

Samuel Sunny Ruyati; Solomon Samuel Ruyati

doi:10.55006/biolsciences.2024.4205

Authors

Samuel Sunny Ruyati Department of Biochemistry, Faculty of Pure and Applied Science, Federal University Wukari, Nigeria https://orcid.org/0009-0001-3986-7088
Solomon Samuel Ruyati Federal Government College Wukari https://orcid.org/0009-0008-5052-5477

DOI:

https://doi.org/10.55006/biolsciences.2024.4205

Keywords:

Diabetes, Clove, Essential Oil

Abstract

The study evaluated the anti-diabetic properties of clove essential oil on streptozotocin-induced diabetic rats. Clove (Syzygium aromaticum) is considered as one of the most valuable spices. It is mainly processed into clove oil. It has wide uses in medicine due to it’s antioxidant, antimicrobial, antinociceptive, antiviral, and anaesthetic properties which are attributed to the presence of eugenol its major constituent. Diabetes was induced in rats by intraperitoneal injection of streptozotocin (60 mg/kg). After induction of diabetes, rats were treated with clove essential oil (100, 200 and 250 mg/kg) and metformin (100 mg/ kg) for 14 days. Blood samples were collected and analysed for glucose. Administration of clove essential oil caused significant reduction from 255.05±3.18 to 152.00±5.57 for metformin while 154.00±2.08, 133.00±1.00 and 128.33±2.08 for essential oil (100 mg/kg, 200 mg/kg and 250 mg/kg) respectively. These results indicated that essential oil showed significant anti-diabetic effects in streptozotocin-induced diabetes rats.

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