Germinated Pigeon Pea (Cajanus cajan): a novel diet for lowering oxidative stress and hyperglycemia

This work studied the antioxidant activity of extract of germinated pigeon pea (Cajanus cajan) in alloxan‐induced diabetic rats. Germination was carried out in a dark chamber under room temperature (28°C). The total phenolic, 1,1,diphenyl‐2‐picrylhy‐drazyl free radical (DPPH) scavenging, the inhibition of α‐amylase and α‐glucosidase were done in vitro and blood glucose levels of the animal were investigated. Lipid peroxidation (LPO) and reduced glutathione (GSH) were analyzed spectrophotometrically. The total phenolic and DPPH scavenging activity increased by 30% and 63%, respectively, after germinating pigeon pea. Also after germination there was an increase in the inhibitory potential of pigeon pea extract against α‐glucosidase compared with the nongerminated pigeon pea extract. There was a significant increase (P < 0.05) in fasting blood glucose level of alloxan‐induced rats. Consumption of germinated pigeon pea extract gave rise to a reduced fasting blood glucose level in diabetic rats. On administration of germinated pigeon pea extract, LPO reduced drastically but there was an increase in the level of GSH. This study concluded that intake of germinated pigeon pea is a good dietary supplement for controlling hyperglycemia and LPO.