A Comparison of Chemical Compounds between Anti-Diabetic Drug and Some Medicinal Plants

Type 2 diabetes (T2D) is a kind of diabetes marked by high blood sugar, insulin, and insulin insufficiency. Adult-onset diabetes is another name for it. Increased thirst, frequent urination, and unexplained weight loss are common indications and symptoms. Metformin side effects include metallic tast...

Full description

Saved in:
Bibliographic Details
Published in:Cihan University-Erbil scientific journal (Onine) Vol. 6; no. 2; pp. 99 - 102
Main Authors: M.Hussein, Ali, Salahalddin, Rayan S., Taha, Zhala B., A. Majeed, Hawri, Muhialdin, Ali J., Faraj, Rahman K.
Format: Journal Article
Language:English
Published: 20-09-2022
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Type 2 diabetes (T2D) is a kind of diabetes marked by high blood sugar, insulin, and insulin insufficiency. Adult-onset diabetes is another name for it. Increased thirst, frequent urination, and unexplained weight loss are common indications and symptoms. Metformin side effects include metallic taste, weakness, diarrhea, stomach upset, lactic acidosis, and vomiting. Two other side effects are asthenia and a Vitamin B12 deficiency. Many recent studies and most health experts recommend basil seed as a better Metformin substitute. The research investigates why patients who consume basil seeds have a similar response to those who take Metformin. The methodology of the study consisted of two main steps, first step is to analyze basil and use HPLC to determine its chemical components. The second step is to compare the broken-down components to Metformin-composed materials, which is done by diluting with methanol/water (50:50 v/v) and removing the fat layer using 20 mL hexane. The findings showed that basil seed and Metformin had the most similar component structure, thus the foundlings concluded that patients had the same responses without the Metformin side effects, implying that basil seed stabilizes blood sugar levels.
ISSN:2519-6979
2707-6377
DOI:10.24086/cuesj.v6n2y2022.pp99-102