TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
1.1 AIMS AND OBJECTIVES OF THE RESEARCH
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 SCIENTIFIC CLASSIFICATION OF SENNA TORA
2.2 DESCRIPTION OF SENNA TORA
2.3 SOME COMMON NAMES OF SENNA TORA
2.4 GEOGRAPHICAL DISTRIBUTION OF SENNA TORA
2.5 GROWTH REQUIREMENTS OF SENNA TORA
2.6 PROPAGATION OF SENNA TORA
2.7 SOME STUDIES ON THE PHYTOCHEMICAL USES OF SENNA TORA
2.8 SOME CHEMICAL PROPERTIES OF SENNA TORA
2.9 USES AND BENEFITS OF CASSIA TORA
2.10 DEFINITION OF DIABETES
2.11 DIABETES INSIPIDUS
2.12 DIABETES MELLITUS
2.13 HISTORY OF DIABETES MELLITUS
2.14 TYPES OF DIABETES MELLITUS
2.15 TYPE1DIABETES MELLITUS
2.17 GESTATIONAL DIABETES
2.18 HYPERGLYCAEMIA AND HYPOGLYCAEMIA
2.19 CAUSES OF DIABETES
2.20 SYMPTOMS OF DIABETES MELLITUS
2.21 PATHOPHYSIOLOGY OF DIABETES MELLITUS
2.22 DIAGNOSIS, TREATMENT AND MANAGEMENT OF DIABETES MELLITUS
2.23 LIFESTYLE MODIFICATIONS
2.24 EFFECT AND COMPLICATIONS OF DIABETES MELLITUS
2.25 ALLOXAN
2.26 HISTORY OF ALLOXAN
2.27 DISCOVERY OF ALLOXAN
2.28 SYNTHESIS OF ALLOXAN
2.29 STRUCTURE OF ALLOXAN
2.30 IMPACT UPON BETA CELLS
2.31 MECHANISM OF ALLOXAN ACTION
2.30 PANCREAS
2.33 THE STRUCTURES OF PANCREAS
2.34 INSULIN
2.35 HISTORY OF INSULIN
2.36 THE STRUCTURE OF INSULIN
2.37 INSULIN BIOSYNTHESIS
2.38 EFFECTS OF INSULIN DEFICIENCY
2.39 FAT METABOLISM
2.40 DEGRADATION OF FATTY ACIDS IN THE LIVER.
2.41 FAT SYNTHESIS IN THE LIVER.
2.42 GLYCOLYSIS
2.43 CARBOHYDRATE METABOLISM
2.44 METABOLIC HOMEOSTASIS
2.45 MAJOR HORMONES OF METABOLIC HOMEOSTASIS
2.46 CHANGES IN HORMONE LEVELS AFTER A MEAL
2.47 CHANGES IN HORMONES LEVEL DURING DIABETES MELLITUS
CHAPTER THREE
3.0 MAREIALS AND METHODS
3.1 PLANT MATERIALS
3.2 ANIMALS
3.3 CHEMICALS AND REAGENTS
3.4 EQUIPMENTS AND APPARATUS
3.5 PREPARATION OF PLANT MATERIAL
3.6 WEIGHING AND GROUPING OF RATS.
3.7 INDUCTION OF DIABETES
3.8 INJECTION OF SENNA TORA
3.9 COLLECTION OF BLOOD SAMPLES
3.10 BLOOD GLUCOSE ESTIMATION
3.11 PRINCIPLE
3.12 PROCEDURE
3.13 NORMAL RANGES
CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.0 DISCUSSION
5.1 CONCLUSION
5.2 RECOMMENDATION
REFERENCES
