Glycyrrhiza glabra alcoholic root extract ameliorates hyperglycemia, hyperlipidemia, and glycation‐induced free iron‐mediated oxidative reactions

Hyperglycemia‐associated oxidative stress leads to various pathophysiological complications in diabetes mellitus. Here, the effects of Glycyrrhiza glabra (G. glabra) root extract of streptozotocin (STZ)‐induced diabetic changes and the associated free iron‐mediated oxidative reactions were investigated. The animals were divided into five group, Group 1: Control (NC received buffer); Group 2: STZ‐induced (DC); Group 3: Control treated with G. glabra root extract (NT, 60 mg/Kg b.w daily for 1 month); Group 4: Diabetic treated with the extract (60 mg/Kg b.w daily for 1 month); Group 5: Diabetic treated with glibenclamide (DTG, 8.6 mg/Kg b.w for 1 month). STZ (i) induced hyperglycemia, abnormal intraperitoneal glucose tolerance test (IPGTT), increased HbA1c and decreased plasma insulin levels (ii) hyperlipidemia (iii) lowered antioxidant enzyme activities (iv) diminished RBC membrane fluidity (v) enhanced hemoglobin glycation‐induced iron release and associated free radical reactions. Treatment with the extract resulted in significant reversal of hyperglycemia (DC: 205.0 ± 7.0 mg/dl vs. DT: 87.5 ± 4.5 mg/dl, p