Cooking and Micronization Effects on Antidiabetic and Antioxidant Activities of Strychnos spinosa Leaf Powder in High-fat Diet and Dexamethasone-induced Type 2 Diabetic Rats

Abstract

This study evaluated the impact of cooking (0–20 min) and micronization (<100 µm) on the antidiabetic and antioxidant potential of Strychnos spinosa leaf powder. Type 2 diabetes was induced in Wistar rats using a high-fat diet and dexamethasone. After induction, 40 confirmed diabetic rats were selected and divided into eight experimental groups, alongside one healthy control group. Diabetic rats were treated orally (150 mg/kg) with processed leaf powders for 28 days, using metformin as a positive control. The fraction cooked for 20 min and micronized (S2T20) exhibited the highest bioactivity, significantly reducing fasting blood glucose to 112.5 ± 10.6 mg/dL. It also reduced total cholesterol by 37.42% and LDL-c by 80.45%, while increasing HDL-c 2.07-fold compared to untreated diabetic rats. Additionally, it mitigated oxidative stress, evidenced by a 70.56% decrease in plasma malondialdehyde and restored antioxidant enzyme activities. Optimised S. spinosa represents a promising functional ingredient for effective diabetes management.