Effect of Chrysin, a Flavonoid Present in Food, on the Skeletal System in Rats with Experimental Type 1 Diabetes.

作者信息

Klasik-Ciszewska Sylwia, Londzin Piotr, Grzywnowicz Kacper, Borymska Weronika, Zych Maria, Kaczmarczyk-Żebrowska Ilona, Folwarczna Joanna

机构信息

Department of Pharmacology, Faculty of Pharmaceutical Sciences in Sosnowiec, Medical University of Silesia, 40-055 Katowice, Poland.

Department of Pharmacognosy and Phytochemistry, Faculty of Pharmaceutical Sciences in Sosnowiec, Medical University of Silesia, 40-055 Katowice, Poland.

出版信息

Nutrients. 2025 Jan 16;17(2):316. doi: 10.3390/nu17020316.

DOI:10.3390/nu17020316

PMID:39861446

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11767798/

Abstract

BACKGROUND

It seems that some substances of plant origin may exert health-promoting activities in diabetes and its complications, including those concerning bones. Chrysin (5,7-dihydroxyflavone), present in honey, some plants, and food of plant origin, has been reported to exert, among others, antioxidative, anti-inflammatory and antidiabetic effects. The aim of this study was to investigate the effects of chrysin on the skeletal system of rats with experimental type 1 diabetes (T1D).

METHODS

The experiments were carried out on mature male Wistar rats. T1D was induced by a single streptozotocin injection. Administration of chrysin (50 or 100 mg/kg p.o., once daily) began two weeks later and lasted four weeks. Serum bone turnover markers, bone mass, density and mineralization, mechanical properties and histomorphometric parameters of cancellous and compact bone were examined.

RESULTS

T1D profoundly affected bone metabolism, leading to worsening of bone strength in comparison with the healthy controls. After administration of chrysin, slight improvement of only some parameters was demonstrated in relation to the diabetic controls.