Antidiabetic effect of black pepper, turmeric, and ajwa date pulp, seed, and their mixtures as antioxidants in alloxan diabetic rats

Abstract

Testing natural antihyperlipidemic substances is necessary due to the increasing prevalence of diabetes mellitus, which leads to chronic hyperglycaemia and poses a significant threat to public health and well-being worldwide. The present study investigated the anti-diabetic effect of black pepper, turmeric, and ajwa date pulp + seed and their mixtures as hypolipidemic, antioxidant and protective agents on the liver and kidney by examining histological changes in alloxanised diabetic rats. Eleven groups consisting of eighteen males and eighteen females were divided into a normal control (nondiabetic), a positive control (diabetic), positive groups receiving glibenclamide (10 mg kg -1 body weight), black pepper (BP), turmeric (T), ajwa pulp (AP), ajwa seeds (AS) aqueous extracts and their various combinations. The dose of BP aqueous extract was 50 mg kg -1 body weight, while the dose of the other materials was 500 mg kg -1 body weight. The aqueous extracts were administered orally once daily for eight weeks. Our phytochemical screening detected the presence of flavonoids, tannins, saponins, steroids, and alkaloids in these extracts. The results pertaining to serum levels of glucose, lipids, glycosylated haemoglobin, and antioxidant biomarkers revealed significant improvements after administration of AS, BP + AS, and the mixture of all extracts. Moreover, histological analyses demonstrated the protective effects of these extracts. In conclusion, all tested materials, especially ajwa seeds administered alone and in combination with black pepper extract, exerted significant antihyperlipidemic and weight-stabilising effects in alloxanised diabetic rats. Therefore, these natural substances hold promise as potential herbal medicines for managing diabetes mellitus.

Diallel Analysis and Selection of Hybrids for Nutritional Phytochemicals in <i>Capsicum Annuum</i> L.

“…Capsaicin (C 18 H 27 0 3 ) is the main nutritional substance found in chili. It is a crystalline acrid volatile alkaloid compound that can decrease free radicals [4][5][6]. Capsaicin can reduce the risk of obesity and type II diabetes; it prevents sinusitis, stomach ulcers, and the spread of prostate cancer.…”

“…6 , Specific combining (SCA) ability effects for nutritional traits in 6×6 half diallel population of chili.…”