Evaluation of Antidiabetic and Antioxidative Efficacy of Strychnos Potatorum (Nirmali) Seeds Extract in High Fat Diet Fed- Low Dose Streptozotocin Induced Experimental Type 2 Diabetes in Rats

Objective: Type 2 diabetes mellitus is a multifactorial, multisystemic chronic endocrine disorder characterized by insufficient insulin secretion in association with insulin resistance. Strychnos potatorum Linn. seeds have been used in the traditional system of medicine for the treatment of various non communicable diseases including diabetes mellitus. In the present study, we have evaluated the antidiabetic and antioxidant property of Strychnos potatorum seeds extract in type 2 diabetic rats. Chronic hyperglycemia promotes auto-oxidation of glucose to generate excessive free radicals which result in the development of both macro- and microvascular complications.Design: S. potatorum seeds were delipidated and the ethanolic extract was subjected to qualitative phytochemical screening. The total phenolic, flavonoid, carbohydrate and protein contents were estimated. High fat fed and -Low dose streptozotocin induced type 2 diabetic rats were orally treated with S. potatorum seeds extract (500mg/kg b.w./rat/day) for 30 days. The levels of important biochemical indices and oxidative stress markers such as lipid peroxides, hydroperoxides and protein carbonyls were determined in plasma and vital tissues. The levels of both enzymatic and non enzymatic antioxidants were also evaluated.Results: Diabetic rats showed significantly increased levels of fasting blood glucose and glycosylated hemoglobulin. The oxidative stress markers were significantly increased and levels of both enzymatic and non enzymatic antioxidants were declined. Oral treatment of S. potatorum seeds extract results in the maintenance of normoglycemia by decreasing the levels of oxidative stress markers and improved the status of antioxidants in diabetic rats.Conclusions: S. potatorum seeds possess significant antidiabetic properties which may partially responsible for its antioxidant properties.