Antidiabetic effects of Kernel Flour-supplemented diet in streptozotocin-induced type 2 diabetes in rats.

Our previous report showed that kernel flour (MIKF) is a rich source of pharmacologically important flavonoids and phenolic acids; and that its methanolic extract inhibits some key enzymes linked to the pathology and complications of type 2 diabetes (T2D) in vitro. Hence, this study evaluated the antidiabetic effects of 10% and 20% MIKF-supplemented diets in T2D in rats. T2D was induced in rats using a high-fat diet (HFD), low-dose streptozotocin (HFD/STZ) model, by feeding the rats with HFD for 2 weeks followed by single dose administration of STZ (40 mg/kg body weight, intraperitoneally). The diabetic rats were later fed the MIKF-supplemented diets, or administered with metformin (25 mg/kg b.w.) for 21 days; the control rats were fed basal diet during this period. Intake of the MIKF-supplemented diets resulted in significant ( < 0.05) improvement in the fasting blood glucose, hepatic glycogen, glycosylated hemoglobin, lipid profile, plasma electrolytes, hepatic and pancreatic malonaldehyde, and the liver function markers of the diabetic rats, compared with the diabetic control rats. The ameliorative effect of 20% MIKF-supplemented was comparable ( > 0.05) with that of metformin administration in the diabetic rats. It is concluded that kernel flour has antidiabetic effects in T2D rats, and could therefore be a promising nutraceutical therapy for the management of T2D and its associated complications.