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The present study was undertaken to investigate the anti‐hyperglycemic, antihyperinsulinemic and anti‐hyperlipidemic properties of processed food, fruit‐vegetable ferment (FVF) in insulin resistance (IR) rats. IR was induced by feeding the high fat‐fructose fed to rats. Total thirty rats were randomly divided into three groups, and severed as control, high fat‐fructose (HFD) and HFD plus FVF (HFD+FVF) groups. FVF was orally administered to HFD+FVF group at the dose of 178.5 mg/kg bodyweight for 8‐week. Oral glucose tolerance test was performed at week‐6 and week‐8. Weekly monitored fasting blood glucose and serum insulin concentrations were progressively increased in HFD group, which confirmed the IR. However impaired glucose tolerance and elevated insulin levels were significantly (P<0.01) ameliorated by FVF along with attenuated glycated hemoglobin (HbA1c) and HOMA values. Chronic HFD‐induced dyslipidemia, which was characterized by elevated total cholesterol (TC), triglyceride (TG) and low density lipoproteins (LDL) were significantly (P<0.01) attenuated in HFD+FVF group. Furthermore, decreased adiponectin and increased leptin concentrations with HFD were also reversed by FVF treatment. Our study suggests that fermented fruit‐vegetable treatment is beneficial to overcome from the high fat‐fructose‐induced insulin resistance, a pre‐diabetic state of diabetes.

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