Effect of Fig (Ficus capensis) and Ackee (Blighia sapida) Tea on Glucose Measurement and Antioxidant Potential in STZ-Induced Diabetic Rats

Abstract

This study investigates the effects of Fig (Ficus capensis) and Ackee (Blighia sapida) tea on blood glucose levels and antioxidant activity in streptozotocin (STZ)-induced diabetic rats. Male Wistar rats were divided into ten groups: normal control, diabetic control, Fig tea-treated, Ackee tea-treated, Metformin-treated, Market sample-treated and combination-treated groups. Diabetes was induced using STZ (35 mg/kg, intraperitoneal). Tea infusions were administered orally for 16 days. Blood glucose levels were measured, and antioxidant activity was assessed using in vitro assays (DPPH, FRAP, F⁺, ABTS and OH content). In vivo antioxidant markers were evaluated, including catalase activity and glutathione levels.  Fig and Ackee tea significantly reduced blood glucose levels (p<0.05) and enhanced antioxidant defenses, as evidenced by increased in vitro antioxidant activity and higher catalase and glutathione levels Fig and Ackee tea demonstrated glucose-lowering and antioxidant effects in diabetic rats, suggesting their potential in diabetes management.