Fecha de publicación: 18/11/2022 Fuente: WIPO Wine Mango leaves are rich source of various polyphenolic compounds, especially Mangiferin. Its leaves show anti-oxidant, anti-diabetic, hepatoprotective, anti–inflammatory, anti-bacterial and antifungal activity. The present invention disclosed a method of fermenting mango leaves and evaluate its anti-diabetic potential in animal model. The investigational fermented product of mango leaves was administrated for 15 days, and the effect on blood glucose level was measured at regular intervals. At the end, the blood samples were collected from all animals for biochemical estimation. Fermented product of Mango leaves significantly shows anti-diabetic activity at 6ml/kg body weight dose, respectively, and this effect was comparable with that of normal control and glibenclamide.