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Anti‐diabetic effect of dietary mango ( Mangifera indica L.) peel in streptozotocin‐induced diabetic rats
Author(s) -
Gondi Mahendranath,
Basha Shaik Akbar,
Bhaskar Jamuna J,
Salimath Paramahans V,
Prasada Rao Ummiti J S
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6778
Subject(s) - mangifera , streptozotocin , antioxidant , diabetes mellitus , chemistry , mangiferin , polyphenol , ingredient , food science , glycemic , thiobarbituric acid , lipid peroxidation , high density lipoprotein , pulp (tooth) , cholesterol , medicine , biochemistry , endocrinology , biology , botany , chromatography , pathology
BACKGROUND In the present study, the composition of mango peel powder ( MPP ) collected from the mango pulp industry was determined and the effect of MPP on ameliorating diabetes and its associated complications was studied. RESULTS Mango peel was rich in polyphenols, carotenoids and dietary fibre. Peel extract contained various bioactive compounds and was found to be rich in soluble dietary fibre. Peel extract exhibited antioxidant properties and protected against DNA damage. Therefore, the effect of peel on ameliorating diabetes was investigated in a rat model of diabetes. A significant increase in urine sugar, urine volume, fasting blood glucose, total cholesterol, triglycerides and low density lipoprotein, and decrease in high density lipoprotein were observed in the rats; however, these parameters were ameliorated in diabetic rats fed with diet supplemented with mango peel at 5% and 10% levels in basal diet. Treatment of diabetic rats with MPP increased antioxidant enzyme activities and decreased lipid peroxidation in plasma, kidney and liver compared to untreated diabetic rats. Glomerular filtration rate and microalbuminuria levels were ameliorated in MPP treated diabetic group. CONCLUSIONS Mango peel, a by‐product, can be used as an ingredient in functional and therapeutic foods. © 2014 Society of Chemical Industry