White saffron (Curcuma mangga Val.) attenuates diabetes and improves pancreatic β-cell regeneration in streptozotocin-induced diabetic rats

Diabetes is a chronic disease caused by an imbalance of insulin release to the bloodstream in response to excessive glucose influx, which causes hyperglycemia. White saffron ( Val.), an Indonesian aromatic spice, contains essential phytochemicals and has a number of potential health benefits. Here, we examined the effects of oral administration of white saffron powder (WSP): 1.5 and 4.5 g (WSP 1.5 and WSP 4.5) in streptozotocin (STZ)-induced diabetic rats. WSP was administered orally on a daily basis for one month and its antidiabetic, anti-inflammatory, and antioxidative effects were investigated by measuring the concentrations of blood glucose, insulin, interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), interleukin 8 (IL-8), malondialdehyde (MDA), and superoxide dismutase (SOD) activity. In response to high WSP intervention (WSP 4.5), treated rats showed increased insulin level and SOD activity and reduced blood glucose, IL-6, IL-8, TNF-α, and MDA levels, which were closely related to the positive control (PC) group. In addition, Hematoxylin and Eosin (H&E) staining of the pancreatic tissues showed that WSP 4.5-treated rats had significant improvement in β-cell regeneration, which taken together reflected the antidiabetic potential of Val.