Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats

Medicinal plant‐based foods from natural sources with antioxidant properties, cholesterol, blood glucose, and blood pressure reducing properties are rarely investigated. We produced pasta from wheat (Triticum aestivum) , plantain (Musa paradisiaca) , and moringa (Moringa oleifera) leaves blended into flour and fed to diabetic rats. Enzymes linked to diabetes—α‐amylase and α‐glucosidase—glycemic indices, fasting blood glucose, insulin levels, antioxidant enzyme activities, superoxide dismutase, and catalase were measured in streptozotocin‐induced diabetic rats (40 mg/kg body weight) after the consumption of functional pasta with combination ratios of wheat, plantain, and moringa (WF, PF, and MO) flours after 14 days. We reported the effect of these functional pasta on the glycemic index, fasting blood glucose, insulin levels, and diabetes‐related enzymes in experimental rats divided into 13 groups ( n = 6), which had significantly ( p < 0.05) reduced blood glucose levels, insulin levels, low‐density lipoprotein (LDL) cholesterol, and triacylglycerol and inhibited α‐amylase, α‐glucosidase, and arginase enzyme activities in diabetic rats. Moringa flour (2.5% and 5.0%) increased phenolic content, flavonoid content, and catalase (CAT) activity while decreasing total cholesterol, α‐glucosidase activity, glycemic index, and malondialdehyde (MDA) levels. Inclusion with plantain flour increased superoxide dismutase (SOD) activity while decreasing α‐amylase activity, MDA, and insulin levels. Notably, higher CAT and SOD activities were observed in pasta formulations including both plantain flour (PF) and moringa flour (MF). The findings in this study revealed the potentials of the inclusion of wheat, plantain, and moringa formulated pasta both as a medicinal food and in the management of Type 2 diabetes.