CARDAMOM ETHYL ACETATE FRACTION REGULATE HYPERGLYCEMIA CAUSED BY A HIGH-FAT DIET IN MICE

Abstract

Diabetes is a metabolic condition characterized by elevated blood sugar levels, which can also be caused by obesity. Cardamom is a popular spice that has been shown to have hypoglycaemic and hypolipidemic effects. C57BL/6j mice were fed standard and high-fat chow, and cardamom was administered orally at doses of 1, 10, and 100 mg/kg body weight for 14 weeks to both the standard and high-fat chow groups. After the feeding experiment, blood, liver, and muscle samples from mice were collected and examined for lipid accumulation, pathological structures, and suppression of hyperglycaemia-related signalling pathways. Cardamom has been shown to minimize weight gain and lipid buildup induced by a high-fat diet, decrease free fatty acids in serum and muscle, and ameliorate fat-like alterations in the liver. Cardamom improved hyperglycaemia via the IRS-1/PI3K/AKT signalling pathway, as seen in the OGTT. Cardamom phosphorylated AMPKα and ACC in skeletal muscle, potentially promoting fatty acid oxidation and glucose metabolism. The results suggest that cardamom inhibits high-fat diet-induced hyperglycemia by preserving muscle and its plasma membrane GLUT4 levels and increasing insulin resistance, while promoting muscle lipid metabolism. In conclusion, cardamom reduces hyperglycaemia caused by a high-fat meal by preserving insulin signalling pathway in muscle and plasma membranes, improving insulin resistance, and boosting muscle glucose and lipid metabolism.