Hypoglicemic and Antioxidant Activity of Yellow Pumpkin (Curcubitamoschata) in Diabetic Rats

Diabetes mellitus is a metabolic disorder characterized by chronic hyperglycemia due to disorders of insulin secretion, insulin sensitivity, or both. The main mode of diabetes control can be achieved with diet, exercise, and insulin replacement therapy nor with various oral hypoglycemic drugs. Diabetes mellitus also results in disorder of the lipid profile of the body so that the cells are more susceptible to lipid peroxidation. Malondialdehyde (MDA) is formed as a result of lipid peroxidation that can be used to measure lipid peroxidized. It has been reported that the polysaccharide from the pumpkin (Cucucrbitamoschata) has hypoglycemic activity by increasing plasma insulin. This study aims to determine the activity of hypoglycemic, and the effect of hepatoprotective pumpkin in alloxan‑induced diabetic rats by 30 Rattus norvegicus, divided into 6 groups of 5 each. Group K (‑) was the negative control group without treatment, K (+) of untreated diabetic control group, TC1, TC2, TC4 were grouped with pumpkin flour with 1, 2 and 4 gram/kg bwt for 21 day by gavage, and the diabetic group given glibenclamide 0.45 mg/kg body weight. The hypoglycemic effect was determined by measuring the blood glucose level, the antioxidant effect determined by measuring the activity of AST and ALT enzymes and the serum malondialdehyde levels. The results of this study showed that the pumpkin flour had the hypoglycemic effect of lowering blood glucose level at 4 g/kg bwt doses equivalent to Glibenclamide 0.45 mg/kg bwt (p> 0.05); had antioxidant activity by decreasing the activity of AST and ALT enzymes (p <0.05) and decreasing malondialdehid levels in diabetic rats (p <0.05).