Evaluation of Neem (Azadirachta indica) Leaf Powder for Assessing Gustatory Function and Comparison with Other Tastants
Varsha Varghese
*
Department of Physiology, Little Flower Institute of Medical Science and Research Centre, Angamaly-683572, Kerala, India.
M. Sudha
Department of Physiology, Rajah Muthiah Medical College, Annamalai University, Annamalainagar-608002, Tamil Nadu, India.
Ashok Menon
Department of Neurology, Little Flower Hospital and Research Centre, Angamaly-683572, Kerala, India.
D. Rajkumar
Department of Physiology, Rajah Muthiah Medical College, Annamalai University, Annamalainagar-608002, Tamil Nadu, India.
Navya Jith Jacob
Department of Physiology, Little Flower Institute of Medical Science and Research Centre, Angamaly-683572, Kerala, India.
J. K. Mukkadan
Department of Physiology, Little Flower Institute of Medical Science and Research Centre, Angamaly-683572, Kerala, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: Azadirachta indica (meliacea), popularly known as neem has extreme bitter taste however it has high medicinal properties. The study aimed to use the bitterness property of neem leaf powder to assess the bitter taste along with other tastants and to check reliability of this newly introduced method.
Materials and methods: 60 healthy subjects were recruited in the present study. Bitter, sweet, salt, sour and umami taste solutions are prepared in three different concentrations. Gustatory recognition threshold was recorded against each concentration of five tastants solutions.
Results: A significant difference in the first concentration (.003) of neem between all age groups (p=0.026) but no significant difference in the second and third concentrations were observed. Males have higher gustatory recognition threshold in almost all levels of taste parameters. However, medium and higher concentrations of neem have no significant gender wise difference. An acceptable level of reliability was found in the test retest method conducted in a two week interval.
Conclusion: The neem leaf powder solution can be used for bitter taste assessment, is reliable, and can be safely used in the clinical setting.
Keywords: Azadirachta indica, gustatory recognition threshold, neem, taste assessment