Comparative Anti-hyperglycemic Effects of Green Extracts of Cinnamon, Cumin and Coriander in Streptozotocin-Induced Diabetic Rats | ||
| Egyptian Journal of Veterinary Sciences | ||
| Articles in Press, Corrected Proof, Available Online from 28 October 2025 PDF (1.22 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2025.416368.3069 | ||
| Authors | ||
| Amany Anwer Fares1; Eman Ramis* 2; Mohamed s Abbas3 | ||
| 1Agriculture research center University Street, Giza | ||
| 2Regional Center for feed and food, Agricultural Research Center | ||
| 3Faculty of African Postgraduate Studies, Cairo University, P.O. 12613 Cairo, Egypt | ||
| Abstract | ||
| Diabetes mellitus is a major global health challenge, characterized by chronic hyperglycemia resulting from insulin deficiency or resistance, and often leading to severe complications. The objective of this study was to evaluate the comparative beneficial potential of aqueous green extracts of cinnamon, cumin, and coriander on blood glucose regulation in streptozotocin (STZ)-induced diabetic rats. A chemical analysis was performed to determine total antioxidant capacity, phenolic content, total flavonoid content, DPPH (2,2-diphenyl-1-picryl-hydrazil) scavenging activity, the concentration providing 50% inhibition of DPPH (IC50(values, and specific phenolic compounds. Results exhibited cinnamon to have the highest antioxidant values (total antioxidant capacity 1230.4 mg ascorbic acid equivalent/100 g sample, total phenolics content 1111.523 mg Gallic acid equivalent/100g sample, and DPPH scavenging activity 80.14 %). The rat experiment involved twelve groups, with diabetes induced in groups 2–12. Following six weeks of treatment, all extract-treated groups demonstrated a statistically significant reduction in blood glucose levels, with cinnamon extract at 2 ml/kg body weight demonstrating the most pronounced hypoglycemic effect, comparable to the non-diabetic control group. These observations suggest that aqueous extracts of cinnamon, cumin, and coriander have promising potential as functional food ingredients for diabetes management, owing to their high antioxidant activity and rich content of phenolic compounds and flavonoids. | ||
| Keywords | ||
| Antioxidants; Spices; Glibenclamide; Physicochemical composition; Pancreatic Histopathology | ||
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