Potential Hypoglycemic Effects of Mango (Mangifera indica L.) Peel Powder in Streptozotocin-Induced Diabetic Rats

Document Type : Original research articles

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Department of Nutrition and Food Sciences., Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt

Abstract

Mango
-based food industries generate numerous by-products, particularly peels abundant in active compounds and flavonoids. This study examines the potential effects of mango peel powder (MPP) on diabetic rats. Forty male rats were randomly assigned to two primary groups. The first group (n=10 rats) was provided with a basal diet (BD) and served as the normal control group. The second group, comprising 30 rats, received a single intraperitoneal injection of streptozotocin (STZ; dose 45 mg/kg) to induce diabetes. This group was further subdivided into three equal subgroups (n=10): the second subgroup, the positive control, was fed the BD, while the third and fourth subgroups were fed BD supplemented with 5% and 10% (w/w) MPP, respectively. Results showed that STZ injection showed an evident increase in fasting blood glucose (FBG) levels and insulin resistance (HOMA-IR) indexes, demonstrating increases of 193.15% and 33.08%, respectively, compared to the normal control group. Results showed that the introduction of MPP at the specified concentrations led to significant reductions (p≤0.05) in these values, showing decreases of 51.25% and -17.40% for FBG, and 8.45% and -5.14% for HOMA-IR, correspondingly. Furthermore, MPP at a concentration of 10% significantly enhanced liver and kidney functions and malondialdehyde (MDA) levels. Moreover, MPP exhibited notable antioxidant properties, as evidenced by an increase in the activities of superoxide dismutase (SOD) and glutathione (GSH) enzymes. In conclusion, mango peels represent a promising by-product that may contribute to the sustainable development of functional products while simultaneously improving blood glucose and insulin levels in diabetes management.

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