Phytochemical profile, antioxidant screening, and antidiabetic effect of pink pepper (Schinus terebinthifolius Raddi) leaves in diabetic mice

Abstract

This current research explores the health benefits of pink pepper (Schinus terebinthifolius Raddi) leaves linked to damage associated with diabetes in diabetic mice. An interesting increase in blood glycemia, total cholesterol, low-density lipoprotein, hepatic malondialdehyde (MDA), peroxide (H2O2), and renal advanced glycated end products (AGE) in comparison with the non-diabetic mice was observed. Additionally, a decrease in the high-density lipoprotein cholesterol level and antioxidant enzymes namely catalase, glutathione reductase, glutathione peroxidase, as well as superoxide dismutase in mice with hyperglycemia was appreciated, as well. The treatment with Schinus terebinthifolius Raddi methanolic extract (STME) from leaves (150 and 250 mg kg−1) for 21 days reduced markedly blood glucose, TC, LDL, hepatic malondialdehyde (MDA), H2O2 and AGE levels in kidneys of mice with abnormally glucose level; it elevated serum HDL degree and boosted the activity of hepatic redox-regulating enzymes in diabetic mice. These findings exhibit the capacity of the STME to mitigate diabetes-related hyperglycemia. The data proposed that the administration of Schinus terebinthifolius Raddi leaves extract can be useful in preventing alterations and dysfunction caused by glycation, oxidative stress, and hyperlipidemia in the pathology of diabetes. The overall results imply that phytochemical compounds of Schinus terebinthifolius Raddi leaves may represent a promising therapeutic opportunity in the search for new anti-diabetic treatments.

Keywords

• Diabetic mice
• Polyphenols
• Antioxidant enzymes
• Schinus terebinthifolius raddi
• Glycation