Nutritional composition, quality, and shelf stability of processed Ruspolia nitidula (edible grasshoppers)

Sustainable poultry farming practices: a critical review of current strategies and future prospects

As global demand for poultry products, environmental sustainability, and health consciousness rises with time, the poultry industry faces both substantial challenges and new opportunities. Therefore, this review paper provides a comprehensive overview of sustainable poultry farming, focusing on integrating genetic improvements, alternative feed, precision technologies, waste management, and biotechnological innovations. Together, these strategies aim to minimize ecological footprints, uphold ethical standards, improve economic feasibility, and enhance industry resilience. In addition, this review paper explores various sustainable strategies, including eco-conscious organic farming practices and innovative feed sources like insect-based proteins, single-cell proteins, algal supplements, and food waste utilization. It also addresses barriers to adoption, such as technical challenges, financial constraints, knowledge gaps, and policy frameworks, which are crucial for advancing the poultry industry. This paper examined organic poultry farming in detail, noting several benefits like reduced pesticide use and improved animal welfare. Additionally, it discusses optimizing feed efficiency, an alternate energy source (solar photovoltaic/thermal), effective waste management, and the importance of poultry welfare. Transformative strategies, such as holistic farming systems and integrated approaches, are proposed to improve resource use and nutrient cycling and promote climate-smart agricultural practices. The review underscores the need for a structured roadmap, education, and extension services through digital platforms and participatory learning to promote sustainable poultry farming for future generations. It emphasizes the need for collaboration and knowledge exchange among stakeholders and the crucial role of researchers, policymakers, and industry professionals in shaping a future where sustainable poultry practices lead the industry, committed to ethical and resilient poultry production.

Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits

This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.

Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response

Low consumer acceptance of edible insects and insect-based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers' negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect-based products. The majority of studies performed with whole insects and insect flour highlight that insect-based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect-based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect-based products, as well as consumers' emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.

Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications

Edible insect products contain high-quality protein and other nutrients, including minerals and fatty acids. The consumption of insect food products is considered a future trend and a potential strategy that could greatly contribute to meeting food needs worldwide. However, insect proteins have the potential to be allergenic to insect consumers. In this review, the nutritional value and allergy risk of insect-derived foods, and the immune responses elicited by insect allergens are summarized and discussed. Tropomyosin and arginine kinase are the most important and widely known insect allergens, which induce Th2-biased immune responses and reduced the activity of CD4+T regulatory cells. Besides, food processing methods have been effectively improving the nutrients and characteristics of insect products. However, limited reviews systematically address the immune reactions to allergens present in edible insect proteins following treatment with food processing technologies. The conventional/novel food processing techniques and recent advances in reducing the allergenicity of insect proteins are discussed in this review, focusing on the structural changes of allergens and immune regulation.

Variability in nutrient composition of the edible long-horned grasshopper (Ruspolia differens) in Uganda and its potential in alleviating food insecurity

Ruspolia differens Serville (Orthoptera: Tettigonidae) is a highly nutritious and luxurious insect delicacy that is consumed as a food source in many African countries. However, the nutrient profile of R. differens in different geographical regions have received limited research interest. Here, we provide comprehensive evidence of geographical impact on the nutrient profile of R. differens and its potential to meet the recommended dietary intake of the population. Our results demonstrated that proximate composition, fatty acids, amino acids, minerals, vitamins, and flavonoid contents of R. differens collected from five districts in Uganda varied considerably. The crude protein (28-45%), crude fat (41-54%), and energy (582-644 Kj/100 g) contents of R. differens exceed that reported from animal origins. The highest crude protein, crude fat, and carbohydrate contents of R. differens were recorded in Kabale, Masaka, and Kampala, respectively. A total of 37 fatty acids were identified with linoleic acid (omega-6 fatty acid) being the most abundant polyunsaturated fatty acid in R. differens from Kabale, Masaka, and Mbarara. All essential amino acids were recorded in R. differens, particularly histidine with values exceeding the daily requirement for adults. Mineral and vitamin content differed significantly across the five districts. The highest quantity of flavonoids was recorded in R. differens from Hoima (484 mg/100 g). Our findings revealed that R. differens could be considered as functional food ingredients capable of supplying essential macro- and micronutrients that are critical in curbing the rising food insecurity and malnutrition in the regions.

Potential Utilization of Insect Meal as Livestock Feed

Globally, the utilization of alternative protein sources in livestock feed has been extensively deliberated and established to be the best novel approach. Extensive research indicated that insects provide good opportunities as a sustainable, high quality, and low-cost component of animal feed. The use of insects in animal diet sounds to be the prospective opportunity leading to sustainability of animal feeds and meet the intensifying worldwide plea for livestock products. The value of these protein sources has, however, increased due to limited production, competition between humans and animals. The use of insects for feeding farmed animals represents a promising alternative because of the nutritional properties of insects and the possible environmental benefits, given the sustainability of this type of farming. Yet little has been documented about the nutrient composition of various insect meals, the impact of insect meal in the animal feed industry, safety, and attitude and willingness of farmers to accept insect-based animal feed and food. Therefore, this chapter seeks to document the potential utilization of insect meal as livestock feed.

Review: Insects—A Source of Safe and Sustainable Food?— “Jein” (Yes and No)

For almost a decade, edible insects have become promoted on a wider basis as one way to combat world hunger and malnourishment, although attempts to do so have a longer history. Contemporary researchers and consumers, particularly those without an entomophagous background, have been rising safety and sustainability concerns. The present contribution seeks a substantiated answer to the question posed above. The possible answer consists of different factors that have been taken into consideration. First, the species and its life cycle. It is mandatory to realize that what is labeled as “edible insects” stands for more than 2,140 animal species, not counting other edible, non-crustacean arthropods. Their life cycles are as diverse as the ecological niches these animals can fill and last between some days to several years and many of them may—or may not—be reproduced in the different farming systems. Second, the level of knowledge concerning the food use of a given species is important, be it traditional, newly created by research, or a combination of both. Third, the existence of a traditional method of making the use of the insect safe and sustainable, ideally from both the traditional and the modern points of view. Fourth, the degree of effectiveness of these measures despite globalization changes in the food-supplying network. Fifth, farming conditions, particularly housing, feeding (type, composition, and contaminants), animal health and animal welfare. Sixth, processing, transport, and storage conditions of both traditional and novel insect-based foodstuffs, and seventh, consumer awareness and acceptance of these products. These main variables create a complex web of possibilities, just as with other foodstuffs that are either harvested from the wild or farmed. In this way, food safety may be reached when proper hygiene protocols are observed (which usually include heating steps) and the animals do not contain chemical residues or environment contaminants. A varying degree of sustainability can be achieved if the aforementioned variables are heeded. Hence, the question if insects can be safe and sustainable can be answered with “jein,” a German portmanteau word joining “yes” (“ja”) and “no” (“nein”).

Nutritional composition of various insects and potential uses as alternative protein sources in animal diets -A review

The aim of the present investigation is to determine the nutritional composition of various insects and their potential uses as alternative protein sources in animal diets. The feeding industry is to develop a production system that uses accessible resources, such as feed resources, and concentrate on their potential impacts on production yield and nutritional quality. Invertebrate insects, such as black soldier flies, grasshopper mealworms, housefly larvae, and crickets, have been naturally as human food and as nonruminants and aqua culture while for ruminants are of limitations. Insects can be mass-produced, participating in a circular economy that minimizes or eliminates food- and feed-waste through bioconversion. Although the model for formula-scale production of insects as feed for domestic animals has been explored for a number of years, significant production and transformation of conventional protein resources remains to be deeply investigated. This review will focus on the nutritional composition of various insects and their potential uses as alternative protein sources, as well as their roles for potential use to promote and support sustainable animal production. Furthermore, nutritional compositions, such as high protein, lauric acid omega 6, and omega 3, and bioactive compounds, such as chitin, are of great potential use for animal feeding.

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products.

Efficient Harvesting of Safe Edible Grasshoppers: Evaluation of Modified Drums and Light-Emitting Diode Bulbs for Harvesting Ruspolia differens (Orthoptera: Tettigoniidae) in Uganda

Ruspolia differens (Serville) (Orthoptera: Tettigoniidae) is a delicacy in many African countries. It is commonly mass-harvested from the wild using light traps consisting of energy-intensive mercury bulbs which pollute the environment when poorly disposed. The catch is collected using open-ended drums which are inefficient in retaining the insects. The drums also collect nontarget insects including those that produce toxic chemicals (such as pederin) that cause severe burns to human skin. To prevent escape of trapped R. differens, trappers apply potentially hazardous substances like waste cooking oil on the walls of drums. Here, we modified the collection drum by fitting a funnel to retain R. differens; and partitioned it into three compartments with wire meshes of variable sizes to filter nontarget insects. Additionally, we replaced mercury bulbs with light-emitting diode (LED) bulbs which are energy-efficient. We evaluated the performance of the modified R. differens trap (modified drums and LED bulbs) compared to the current collection drums and mercury bulbs. The catch of R. differens in the modified drums was comparable to that of current drums. Nontarget insects were significantly filtered from the catch collected in modified drums compared to the current drums. Further, LED bulbs of 400 W trapped a comparable quantity of R. differens as 400 W mercury bulbs, but with less than half the consumption of electricity compared to the mercury bulbs. We concluded that modified R. differens light traps have better energy-use efficiency and ensure safety to collectors, processors, and consumers.

An insight to fermented edible insects: A global perspective and prospective

The practice of eating insects is not a new phenomenon; however, the interest for their consumption has increased in recent years due to their recognized nutritional value (high content of micro- and macronutrient), potential health benefits (presence of bioactive substances), and low-environmental impact (use of less resources and reduced pollution levels). Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non-recognizable form) to the development of innovative products, or as sources of novel bioactive compounds. In this context, evidence has suggested that alternative technologies, particularly fermentation, could be used the obtain diverse insect-based ingredients/products with unique properties. Therefore, the purpose of this narrative review was to provide an overview of the available literature on fermentation applied to obtain new insect-based products, to summarize the patents and patent-applications to protect fermented edible insect products and processes, as well as to enlist examples of current available products in the market.

Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000-2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20-80%). Coleoptera had the highest carbohydrate content (7-54%), while Lepidoptera had the highest fat content (10-50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.

Nutritional Characteristics of Selected Insects in Uganda for Use as Alternative Protein Sources in Food and Feed

Insects are potential ingredients for animal feed and human food. Their suitability may be influenced by species and nutritional value. This study was aimed at determining the nutritional profile of four insects: Dipterans; black soldier fly (Hermetia illucens Linnaeus) family stratiomyidae and blue calliphora flies (Calliphora vomitoria Linnaeus) family Calliphoridae; and orthopterans; crickets (Acheta domesticus Linnaeus) family Gryllidae and grasshoppers (Ruspolia nitidula Linnaeus) family Tettigoniidae to establish their potential as alternative protein sources for animals (fish and poultry) and humans. Gross energy, crude protein, crude fat, crude fiber, carbohydrates, and total ash were in the ranges of 2028.11-2551.61 kJ/100 g, 44.31-64.90, 0.61-46.29, 5.075-16.61, 3.43-12.27, and 3.23-8.74 g/100 g, respectively. Hermetia illucens had the highest energy and ash content; C. vomitoria were highest in protein and fiber content, R. nitidula were highest in fat, whereas A. domesticus had the highest carbohydrate content. All insects had essential amino acids required for poultry, fish, and human nutrition. The arginine to lysine ratios of H. illucens, C. vomitoria, A. domesticus, and R. nitidula were 1.45, 1.06, 1.06, and 1.45, respectively. The fatty acids comprised of polyunsaturated fatty acids (PUFAs) and saturated fatty acids (SFAs). Palmitic acid (23.6-38.8 g/100 g of total fat) was the most abundant SFA, exception R. nitidula with 14 g/100 g stearic acid. Linoleic acid (190-1,723 mg/100 g) and linolenic acid (650-1,903 mg/100 g) were the most abundant PUFAs. Only C. vomitoria had docosahexaenoic acid. The study indicates that the insects studied are rich in crude protein and other nutrients and can potentially be used for human and animal (fish and poultry) feeding.

Nutritional Potential and Toxicological Evaluation of Tetraselmis sp. CTP4 Microalgal Biomass Produced in Industrial Photobioreactors

Commercial production of microalgal biomass for food and feed is a recent worldwide trend. Although it is common to publish nutritional data for microalgae grown at the lab-scale, data about industrial strains cultivated in an industrial setting are scarce in the literature. Thus, here we present the nutritional composition and a microbiological and toxicological evaluation of Tetraselmis sp. CTP4 biomass, cultivated in 100-m3 photobioreactors at an industrial production facility (AlgaFarm). This microalga contained high amounts of protein (31.2 g/100 g), dietary fibres (24.6 g/100 g), digestible carbohydrates (18.1 g/100 g) and ashes (15.2 g/100 g), but low lipid content (7.04 g/100 g). The biomass displayed a balanced amount of essential amino acids, n-3 polyunsaturated fatty acids, and starch-like polysaccharides. Significant levels of chlorophyll (3.5 g/100 g), carotenoids (0.61 g/100 g), and vitamins (e.g., 79.2 mg ascorbic acid /100 g) were also found in the biomass. Conversely, pathogenic bacteria, heavy metals, cyanotoxins, mycotoxins, polycyclic aromatic hydrocarbons, and pesticides were absent. The biomass showed moderate antioxidant activity in several in vitro assays. Taken together, as the biomass produced has a balanced biochemical composition of macronutrients and (pro-)vitamins, lacking any toxic contaminants, these results suggest that this strain can be used for nutritional applications.

Inorganic pollutants in edible grasshoppers (Ruspolia nitidula) of Uganda and their major public health implications

Background

Inorganic contamination of food products is associated with adverse health effects, however, information on grasshoppers in Africa is sparse. The objective of the study was to determine antioxidant, heavy metal and food safety status of edible grasshoppers of Uganda.

Methods

A cross-sectional study was conducted in central and southwestern Uganda, in which a questionnaire was administered to grasshopper harvesters. Grasshopper samples were collected from each harvesting point and analyzed in the laboratory for antioxidant and heavy metal content i.e. Lead (Pb), Chromium (Cr), Zinc (Zn) and Cadmium (Cd) using atomic absorbance spectrometric (AAS) method on the heads and abdomen of the insects.

Results

Major antioxidants were Catalase > Glutathione > Glutathione peroxidase. In addition concentrations of heavy metals were in the order of Pb > Cr > Zn > Cd in the heads and abdomens of the grasshoppers. Pb concentrations were found to be higher in the heads than the abdomens and the carcinogenic potential of the grasshoppers was over 10 times over the recommended levels. Grasshoppers were found not to be safe especially in children due to their small body weight in comparison to adults.

Conclusion

Pb poisoning in the Ugandan children would be propagated through contaminated grasshoppers.

Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area

This research investigates the effect of swarming season and sourcing geographical area on the nutrient composition of R. differens. On a dry matter basis, protein (34.2-45.8%) and fat (42.2-54.3%) are the major macro-nutrients. Leucine (80. 9-88.5), lysine (54.0-69.8) and valine (59.2-61.8) are the most abundant essential amino acids (EAA) (mg/g protein). Tryptophan is the most limiting EAA. Its EAA composition is like the children and adults' reference protein. Its fat is highly unsaturated (63.5-64.7). Oleic (38.4-42.7), linoleic (19.0-23.0) and palmitic (26.6-27.8) fatty acids (FA) (g/100 g total FA) are the most abundant. Geographical area significantly influences its mineral content within seasons. Season significantly influences its fat, protein, ash and mineral content but not its AAs' and FAs' content. Both factors significantly influence its vitamin B12 content (0.73-1.35 µg/100 g).

Microbial characterisation of the edible grasshopper Ruspolia differens in raw condition after wild-harvesting in Uganda

This research aimed at establishing the chemical intrinsic properties and the microbial quality of an edible grasshopper Ruspolia differens and the effect of its source (geographical area) in Uganda, trading point, swarming season and plucking on these parameters. The intrinsic properties of the grasshopper can support the growth of a wide variety of microorganisms. High counts of total aerobic microbes, Enterobacteriaceae, lactic acid bacteria, total aerobic spores, and yeasts and moulds were obtained. Metagenetic analyses yielded 1793 Operational Taxonomic Units (OTUs) belonging to 24 phyla. Actinobacteria, Bacteroidetes, Firmicutes, Fusobacteria and Proteobacteria were the most abundant phyla, while members of the genera Acinetobacter, Buttiauxella, Lactococcus, Staphylococcus and Undibacterium were the most abundant OTUs. A number of genera harbouring potential pathogens (Acinetobacter, Bacillus, Buttiauxella, Campylobacter, Clostridium, Staphylococcus, Pseudomonas and Neisseria) were identified. The geographical area, trading point, swarming season and plucking significantly influenced microbial counts and bacterial diversity. The high microbial counts predispose R. differens to fast microbial spoilage, while the presence of Clostridium and Campylobacter makes this grasshopper a potential source of food borne diseases. Further research should identify the specific spoilage microorganisms of R. differens and assess the characteristics of this grasshopper that support growth of food pathogens.

De Novo Assembly and Characterization of the Xenocatantops brachycerus Transcriptome

Grasshoppers are common pests but also have high nutritional and commercial potential. Xenocatantops brachycerus Willemse (Orthoptera: Acrididae) is an economically important grasshopper species that is reared in China. Using the IlluminaHiSeqTM 4000 platform, three transcriptomes of the adult male, adult female, and nymph of X. brachycerus were sequenced. A total of 133,194,848 clean reads were obtained and de novo assembled into 43,187 unigenes with an average length of 964 bp (N50 of 1799 bp); of these, 24,717 (57.23%) unigenes matched known proteins. Based on these annotations, many putative transcripts related to X. brachycerus growth, development, environmental adaptability, and metabolism of nutritional components and bioactive components were identified. In addition, the expression profiles of all three transcriptome datasets were analyzed, and many differentially expressed genes were detected using RSEM and PossionDis. Unigenes. Unigenes with functions associated with growth and development exhibited higher transcript levels at the nymph stage, and unigenes associated with environmental adaptability showed increased transcription in the adults. These comprehensive X. brachycerus transcriptomic data will provide a useful molecular resource for gene prediction, molecular marker development, and studies on signaling pathways in this species and will serve as a reference for the efficient use of other grasshoppers.

Influence of Freeze-Drying and Oven-Drying Post Blanching on the Nutrient Composition of the Edible Insect Ruspolia differens

The longhorn grasshopper, Ruspolia differens (Serville), plays an important role as a food source across Sub-Saharan Africa, where it is consumed as a delicacy in both rural and urban areas. The effect of two drying methods (freeze-drying and oven-drying), employed after blanching, on the proximate, fatty acid and mineral composition of the two most common morphs was determined. Ruspolia differens grasshoppers were harvested in Uganda and Kenya from wild swarms during the rainy periods of November-December 2016. Based on cuticular coloration, we identified three morphs, green, brown and purple, which occurred at a ratio of 65:33:2, respectively. Results indicated that these insects have a high lipid content of 36%, as well as significant protein levels ranging between 33% and 46% dry matter. Oleic acid (44%) and palmitic acid (28%) were the two most abundant fatty acids; while the presence of arachidonic acid (0.6%) and docosahexaenoic acid (0.21%) suggests that Ruspolia differens is also a source of polyunsaturated fatty acids. The observed amino acid profile showed similar trends in all morphs, and all essential amino acids were present. Calcium (896-1035 mg/100 g), potassium (779-816 mg/100 g) and phosphorus (652-685 mg/100 g) were quite high among the minerals. The presence of the trace elements iron (217-220 mg/100 g), zinc (14.2-14.6 mg/100 g), manganese (7.4-8.3 mg/100 g) and copper (1.66 mg/100 g) suggests that inclusion of these grasshoppers in human diets may aid in combatting micronutrient deficiencies. Oven-drying Ruspolia differens delivered the same nutritional quality as freeze-drying. Hence, both drying approaches can be adequately used to formulate insect-based food products without noticeable nutritional changes.

Antioxidant and glucose metabolizing potential of edible insect, Brachytrupes orientalis via modulating Nrf2/AMPK/GLUT4 signaling pathway

Brachytrupes orientalis (Gryllidae) is a common edible insect species eaten by the different tribes of North East India. This study investigated the potentiality of Brachytrupes orientalis extracts in different solvent hydro-alcoholic (AEBO), hexane (HEBO) and ethyl acetate (EEBO) on glucose utilization and cell viability in high glucose (HG) treated myotubes. It has been observed that AEBO supplementation significantly increased the glucose utilization against HG exposure; however, treatment HEBO and EEBO have no significant effect. AEBO also increased the intercellular glucose-6-phosphate level and the protein expression of both phospho-AMPK and GLUT4 in HG treated myotubes in a dose dependent manner. Furthermore, supplementation with AEBO decreased the intercellular ROS production, lipid peroxidation, and up-regulated the protein expression of Nrf2 and GST. Chromatography and Spectroscopic analyses of AEBO also suggest that Ursolic acid may be one of the bioactive principles with rich potassium, sodium, calcium and magnesium content.