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@article{184341,
        author = {Shailza Choudhury},
        title = {Evaluation of the Nutritive and Organoleptic Values of Food Products Developed by Incorporating Catharanthus roseus (Sadabahar) Fresh Leaves and Exploring Their Hypoglycemic Potential},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {4},
        pages = {1214-1215},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=184341},
        abstract = {The increasing prevalence of diabetes mellitus and lifestyle-related metabolic disorders has created a demand for functional foods with hypoglycemic potential. Catharanthus roseus (Sadabahar), widely known for its antidiabetic phytoconstituents, has traditionally been used in herbal remedies. This study aimed to develop food products incorporated with fresh C. roseus leaves, evaluate their nutritive and sensory (organoleptic) qualities, and explore their hypoglycemic potential. Standard recipes were modified by adding varying proportions of C. roseus leaves. Nutritional analysis included proximate composition, vitamin and mineral content, while sensory attributes were assessed using a 9-point hedonic scale. Preliminary screening of hypoglycemic activity was conducted through in vitro glucose diffusion assay. Results indicated that incorporation of fresh leaves improved dietary fiber, vitamin C, and mineral (iron, calcium, magnesium) content, with minimal adverse effects on sensory properties at lower inclusion levels (5–10%). In vitro assays suggested a promising reduction in glucose diffusion, highlighting potential hypoglycemic benefits. Thus, C. roseus-fortified food products may serve as cost-effective functional foods for dietary management of diabetes and related disorders.},
        keywords = {Catharanthus roseus, Sadabahar, functional foods, hypoglycemic potential, organoleptic evaluation, nutritive value.},
        month = {September},
        }