Anti-diabetic effect of dietary mango (Mangifera indica L.) peel in streptozotocin-induced diabetic rats.

BACKGROUND: In the present study, the composition of mango peel powder (MPP) collected fromthe mango pulp industrywas
determined and the effect ofMPP on ameliorating diabetes and its associated complications was studied.
RESULTS: Mango peel was rich in polyphenols, carotenoids and dietary fibre. Peel extract contained various bioactive compounds
and was found to be rich in soluble dietary fibre. Peel extract exhibited antioxidant properties and protected against
DNA damage. Therefore, the effect of peel on ameliorating diabetes was investigated in a rat model of diabetes. A significant
increase in urine sugar, urine volume, fasting blood glucose, total cholesterol, triglycerides and low density lipoprotein, and
decrease in high density lipoprotein were observed in the rats; however, these parameters were ameliorated in diabetic rats
fed with diet supplemented withmango peel at 5% and 10% levels in basal diet. Treatment of diabetic rats with MPP increased
antioxidant enzyme activities and decreased lipid peroxidation in plasma, kidney and liver compared to untreated diabetic rats.
Glomerular filtration rate and microalbuminuria levels were ameliorated inMPP treated diabetic group.
CONCLUSIONS: Mango peel, a by-product, can be used as an ingredient in functional and therapeutic foods.