Polyphenols from rose pepper spice: LC-MS/MS characterization and therapeutic potential in diabetes mellitus management

This study investigates the potential of polyphenols extracted from rose pepper in regulating diabetes mellitus and associated complications, including cardiovascular issues, lipid profile disturbances, enzyme activity denaturation, and liver function impairment in alloxan-induced diabetic mice. Following the induction of diabetes, a significant increase was observed in the levels of blood glucose, total cholesterol (TC), low-density lipoprotein (LDL), hepatic malondialdehyde (MDA), peroxide (H2O2), and superoxide anion O2− compared to the control group. Additionally, the reduction in high-density lipoprotein cholesterol (HDL) levels was associated with a decrease in the corresponding antioxidant enzymes, such as catalase (CAT), glutathione reductase (GR), glutathione peroxidase (GPx), and superoxide dismutase (SOD), in all diabetic mice. Moreover, the treatment with the rose pepper extract (150 and 250 mg/kg) for three weeks significantly decreased blood glucose, TC, LDL, MDA, O2−, and H2O2 levels in diabetic mice. Conversely, it increased serum HDL levels and reactivated hepatic antioxidant enzymes. The rich bioactive composition of the rose pepper extract, including gallic acid, amentoflavone, galloyl-shikimic acid, and methyl-3-O-caffeoylquinate, suggests a promising therapeutic effect. Toxicity testing in mice at a dosage of 2 g/kg showed no adverse effects, indicating the safety of consuming rose pepper polyphenols. These findings support the potential of rose pepper polyphenols as a diabetic supplement, warranting further investigation into their synergistic effects with medications and potential incorporation into diabetic diets.