EVALUATION OF THE EFFECTS OF SPHENOSTYLIS STENOCARPA-BASED BISCUITS FORTIFIED WITH F. EXASPERATA LEAVES ON PANCREAS IN STZ-INDUCED DIABETIC RATS
Abstract
ABSTRACT
Diabetes mellitus is a chronic metabolic disorder marked by persistent hyperglycemia and oxidative stress, often leading to pancreatic damage and reduced antioxidant defense. The present study investigated the antioxidant and pancreatic-protective effects of Sphenostylis stenocarpa-based biscuits fortified with fermented and unfermented Ficus exasperata leaves in streptozotocin (STZ)-induced diabetic rats. Biscuits were prepared in varying proportions of fermented (FFE) and unfermented (UFFE) Ficus exasperata leaves powders. In vitro analysis was conducted to assess total phenol, total flavonoid content. The In vivo studies involved the induction of diabetes using STZ and administration of the biscuits to diabetic rats for 14 days. Group 1 serve as control, group 2 serve as induced, while group 3, group 4, group 5, group 6 and group 7 were induced and treated with metformin, (20g, 40g) FFE, and (20g, 40g) UFFE respectively. Subsequently after treatment, the model were sacrificed followed by biochemical assays for pancreatic oxidative stress markers, including thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD), and catalase (CAT). Results revealed that FFE-fortified biscuits had significantly (p
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