الفهرس 
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Abstract
The obtained result could be summarized to:
The first part of the study investigated the antioxidant properties and health benefits of strawberry and blackberry juices. Specifically, the data focused on the levels of total phenolic compounds, total flavonoids, and antioxidant activities using various synthetic radicals in vitro.
The phenolic concentration was higher in blackberry juice (28.80 ± 1.29 mg GAE/mL), and the flavonoid content was also greater in blackberry juice (36.7 ± 1.49 mg QE/mL).
Additionally, the values for the radical scavenging assay using DPPH (2,2-diphenyl-1-picrylhydrazyl) were 44.53 ± 1.8 and 25.22 ± 1.0 μmol TE/mL for blackberry and strawberry juices, respectively. The ferric reducing ability of plasma (FRAP) value of the strawberry juice filtrate exceeded that of blackberry juice. Furthermore, the values of the ABTS scavenging assay for blackberry and strawberry juices were 166.95 ± 14.00 and 144.69 ± 13.44 μmol TE/mL, respectively. Gas chromatography-Mass Spectrometry (GC-MS) was employed to identify the chemical components in both juices. The results showed that strawberry juice contained 17 major compounds, with benzene pentane nitrile being the most abundant. Blackberry juice included 10 compounds, with the most prevalent being 9-borabicyclo (3.3.1) nonane, 9-((2-pyridyl) amino)- 22.77%.
The presence of bioactive compounds and significant antioxidant activities in both strawberry and blackberry juices, potentially contributing to their health benefits when consumed.
The study investigates the potential benefits of the high polyphenolic content in blackberries and strawberries in combating specific chronic diseases. In the second part of this study, the effects of blackberry juice, strawberry juice, and a combination of both on diabetic rats were examined. Ninety Wistar rats were randomly assigned to nine groups, each consisting of ten rats: (1) Normal Control (NC): Administered 10 mL/kg body weight of distilled water orally; (2) blackberry juice (B): Administered 9 mL/kg body weight of blackberry juice orally; (3) strawberry juice (S): Administered 9 mL/kg body weight of strawberry juice orally; (4) blackberry + strawberry (B+S): administered a combination of 4.5 mL each/kg body weight of blackberry and strawberry juices orally; (5) diabetic Control (DC): Induced diabetes mellitus by treatment with injected IP 50 mg/kg body weight of streptozotocin (STZ); (6) diabetic + strawberry juices (DC+ S): Treated with STZ followed by 9 mL/kg body weight of strawberry juice; (7) diabetic + blackberry Juice (DC+ B): Treated with STZ followed by 9 mL/kg body weight of blackberry juice; (8) diabetic + blackberry + strawberry (DC+B+S): Treated with STZ followed by a combination of 4.5 mL each/kg body weight of blackberry and strawberry juices; (9) diabetic + metformin (DC+ Met): treated with STZ followed by 500 mg/kg body weight of metformin. Diabetes mellitus was induced by a single intraperitoneal injection of 50 mg of STZ per kilogram of body weight (B.W). The animal study continued for 56 days after diabetes confirmation.
Various parameters were assessed, including daily weight gain, organ weights, daily food efficiency, hematological parameters, liver function, kidney function, lipid profiles, glucose metabolism markers, and oxidative markers.
Additionally, proinflammatory cytokines (interleukin-6 (IL-6) levels, tumor necrosis factor-alpha (TNF-α)), activated transcription factor 4 (ATF4) expressions, and histopathological analyses were conducted on the livers and pancreas of the diabetic rats.
Comprehensive measurements aimed to provide insights into the potential therapeutic benefits of blackberry and strawberry juices in the context of diabetes and associated health parameters.
Diabetic rats exhibited a significantly higher loss of body weight and increased food consumption compared to normal rats. In contrast, rats treated with blackberry and strawberry juices or a combination of both prevented a drastic loss of body weight and reduced food consumption in diabetic rats.
Furthermore, the juices reduced the weights of the liver and kidneys organs in diabetic rats. Blackberry and strawberry juices significantly improved liver and kidney function, leading to reduced liver and kidney weights while increasing other organ weights.
Strawberry juice increased red blood cell count and hemoglobin levels while reducing white blood cell count in diabetic rats. Blackberry juice significantly improved red blood cell count, hemoglobin levels, and decreased white blood cell count in diabetic rats.
Blackberry and strawberry juices significantly reduced blood glucose levels in diabetic rats. These juices also improved glucose metabolism by increasing insulin activity and decreasing glucose-6-phosphatase activity.
Blackberry and strawberry juices significantly reduced liver enzyme levels (AST and ALT) in diabetic rats, indicating improved liver function. Kidney function markers, including urea, uric acid, and creatinine, were improved by both juices and the combination of blackberry and strawberry juices.
Blackberry and strawberry juices significantly improved lipid profiles in diabetic rats by reducing total lipids, cholesterol, triglycerides, LDL, and vLDL levels while increasing HDL levels. A combination of blackberry and strawberry juices, as well as metformin, also showed positive effects on lipid profiles.
Blackberry and strawberry juices enhanced antioxidant enzyme activitiy (SOD, CAT, and GPX) while reducing lipid peroxidation (MDA) in the livers of diabetic rats. A combination of strawberry and blackberry juices and metformin also showed similar antioxidant effects. Both blackberry and strawberry juices significantly reduced inflammatory markers (TNF-α and IL-6) in diabetic rats, indicating anti-inflammatory effects.
Blackberry and strawberry juices significantly reduced ATF4 expression in the livers of diabetic rats, indicating a reduction in endoplasmic reticulum stress and potential improvement in insulin function.
Histopathological studies revealed that the livers and pancreases of diabetic rats treated with strawberry juice exhibited modified microscopic architecture.
The corrective effects of the juice were compared with those of metformin, a common anti-diabetic medication.
In summary, the study demonstrates that blackberry juice, strawberry juice, and their combination have beneficial effects on various aspects of diabetes management, including blood glucose control, organ function, hematological parameters, lipid profiles, antioxidant capacity, and inflammatory markers. These findings suggest their potential as natural supplements in the management of diabetes.