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Background and Aims: Oxidative stress in diabetes mellitus (DM) occurs due to an increase in free radicals and decreased antioxidant defenses including superoxide dismutase (SOD). It causes the occurrence of lipid peroxidation as indicated by the levels of malondialdehyde (MDA). Healthy foods that are rich in antioxidants are needed to reduce oxidative stress, such as eggplant (Solanum melongena L.). Until now there is no scientific evidence about the effects of purple eggplant against oxidative stress in hyperglycemia. The aim of this study is to determine the antioxidant effect of eggplant flour (TTU) against oxidative stress in hyperglycemic rats by induced Nicotinamide-Streptozotocin (NA-STZ)

Antioxidant Effect of Purple Eggplant Flour (Solanum melongena L.) Against Oxidative Stress in Hyperglycaemic Rats