The antioxidant, anti‐inflammatory, and antiplatelet effects ofRibes rubrumL. fruit extract in the diabetic rats

Abstract

The prothrombotic and inflammatory state plays a significant role in the occurrence of cardiovascular complications in type 2 diabetes mellitus. In this study, the antidiabetic, anti-inflammatory, and antiplatelet potentials of the extracts obtained from Ribes rubrum were investigated. The antidiabetic, anti-inflammatory, and antioxidant activities of the ethanol and water extracts of R. rubrum were evaluated by in vitro methods. The total phenolic and flavonoid contents were also determined. The experimental diabetes model in rats was induced with streptozotocin (STZ). After hyperglycemia occurred, the ethanol extracts of R. rubrum (RRE, at 100 mg/kg and 500 mg/ kg doses) were administered to the treatment groups for 14 days. Blood glucose, lipid profile, plasma, and pancreas tumor necrosis factorα (TNFα) levels were determined and compared at the end of the experiments. P-selectin levels and mitochondrial membrane polarization (MMP) of platelets were also measured. In vitro study, the RRE showed potent anti-inflammatory activity. Administration of RRE (at 100 mg/kg doses) to diabetic rats lowered blood glucose level insignificantly. The results showed that there was an increment in levels of TNFα in plasma and pancreas tissue of the diabetic group compared to the control group. R. rubrum extract regulated and normalized their levels in plasma and pancreatic tissue. RRE at both doses significantly decreased platelet P-selectin levels and prevented STZ-induced loss of MMP in platelets.The results of current research indicate that RRE extract has potent anti-platelet and anti-inflammatory effects and may be beneficial in preventing diabetic complications. Practical applicationsHyperglycemia causes dyslipidemia, advanced oxidative stress, platelet activation, and inflammation in diabetes mellitus. Plants with various medicinal properties are of worldwide interest for the treatment of diseases due to their biological activities.In this study, the antidiabetic, anti-inflammatory, and antioxidant effects of extracts of Ribes rubrum (%100 ethanol, 50% ethanol, water) were evaluated by in vitro and in vivo methods. The diabetes model was induced with streptozotocin (STZ). The rats were divided into control, diabetic control, R. rubrum-100 mg/kg, and R. rubrum-500 mg/kg doses groups. Blood glucose levels, tumor necrosis factorα (TNFα), platelet P-selectin levels, mitochondrial membrane polarization of platelets were examined.The present study has shown that R. rubrum has anti-inflammatory and antiplatelet

Assessment of Cosmetic and Dermatological Properties and Safety of Use of Model Skin Tonics with Kombucha-Fermented Red Berry Extracts

“…All of the fruits that have been analyzed in this work ( R. rubrum, F. vesca, and R. idaeus ) are characterized by a high content of anthocyanins, which show strong antioxidant activity and high levels of vitamin C [ 11 , 12 ]. Ribes rubrum shows anti-inflammatory, anti-diabetic, and antioxidant effects [ 13 ]. Fragaria vesca is known for its anti-cancer, anti-inflammatory, and anticoagulant properties [ 14 ].…”

Bioactive compounds and functional foods as coadjuvant therapy for thrombosis

“…Gülmez et al 49 evaluated the in vivo antiplatelet activity of the 50% ethanolic extract of Ribes rubrum L. fruits, known as red currant, in a female Sprague-Dawley rat model. In general, after 14 days of daily oral administrations of 100 and 500 mg kg −1 of the currant extract, an inhibition of 30 and 16%, respectively, of the expression of P-selectin in platelets was reported.…”

Enhancing Red Currant Berry Quality through Fertilization Using Compost from Municipal Sludge and from Vegetal Waste

“…It produces small, red, juicy globular fruits. Like other berries, red currant contains primary nutrients (sugar, organic acids, minerals, and dietary fiber, but also small lipid and protein contents) and bioactive compounds, among which vitamin C and phenolic compounds (anthocyanins mainly) are found in the highest concentration and are responsible for red currant health-related activities [9]. However, their taste is Agronomy 2023, 13, 1363 2 of 15 mainly sour rather than sweet; red currants are used for fresh consumption but also may be processed into a wide diversity of products such as juices, liqueurs, wine jams, dehydrated food, etc.…”