Nutritional value of white sapote (Casimiroa edulis) fruit, its antioxidant and anti-inflammatory activities in diabetic rats

Document Type : Research Articles

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Nutrition and Food Science Department, Faculty of Specific Education, Mansoura University, Egypt

Abstract

This study explored the nutritional value of white sapote (Casimiroa edulis) fruit and its potential impact on serum sugar, lipid profile, kidney, liver functions, anti-inflammatory, and antioxidant activities in streptozotocin (STZ)-induced diabetic rats. Twenty-five rats were included in the study; five were used as normal control (group 1) and fed only the basal diet. The remaining rats were injected with STZ (55 mg/kg) to induce diabetes. The diabetic rats were divided into four groups (5 rats each); one continued on the basal diet and served as the diabetic control (group 2). The other diabetic groups were treated orally with 3 ml of each white sapote juice (group 3), chromium (Cr) solution (80 µg/kg) (group 4), and a mix of juice and Cr (1:1) orally (group 5). The results indicated that white sapote fruit is a rich source of essential nutrients and possesses strong antioxidant properties. Additionally, the findings revealed that both the juice and Cr significantly enhanced the serum lipid profile and liver and kidney functions, in diabetic rats. Also, significant decreases in the serum inflammation biomarkers such as tumor necrosis factor-alpha (TNF-α), interleukin 1B (IL-1β), and C-reactive protein (CRP) were observed. In general, consuming the juice mixed with Cr was more effective than consuming the juice alone or Cr alone. Sapote fruit or its juice is recommended to fight oxidation and inflammation in diabetic rats.

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Biological and Biomedical Journal
Volume 3, Issue 1
January 2025
Pages 154-165

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