EVALUATING THE EFFECT OF A COMBINATION OF BLACKBERRY AND STRAWBERRY JUICES ON STZ-INDUCED OXIDATIVE STRESS OF DIABETIC RATS

Document Type : Original Articles

Abstract

This investigation aims to examine the effect of a newly combination of blackberry and strawberry juice on diabetic rats. Fifty rats were used and divided into five groups, 10 rats for each group. The groups were divided as follows: The first groups a control group (NC), The second groups a group that took a combination of blackberry and strawberry juices (B+S) only, and a third group injected with streptozotocin (STZ): the fourth and fifth groups of diabetic rats were treated with a combination of juices (STZ+B+S) and metformin (STZ+Met), respectively. The experiment lasted 56 days; estimates were made on serum, liver homogenate, and histological examination of liver tissues at the end. The results showed that diabetic rats had significantly higher levels of glucose metabolism enzymes, tumor necrosis factor-alpha (TNF-α), interleukin 6 (IL-6), and significantly lower levels of hepatic antioxidants. Compared to the STZ group, diabetic rats given a combination of juices showed significant improvements in glucose metabolism enzymes, IL-6, and TNF-α levels, as well as significant increases in antioxidant enzyme activity. The results indicate that a combination of blackberry and strawberry juices can be a functional food that helps reduce diabetes complications.

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