Anti-amnesic and analgesic effects of Moringa oleifera in diabetic rats: possiblehypoglycemic and antioxidant mechanisms

This study aimed to evaluate the effects of ethanolic extract of dried Moringa oleifera leaves (MO) administered intragastrically at different doses for 30 days on diabetes-induced amnesia and hyperalgesia in rats, as well as to investigate the possible underlying mechanisms. Rats received MO extract (100, 200, and 400 mg/kg) or vehicle starting at the onset of hyperglycemia and continuing for 30 days. Passive avoidance learning (PAL) and memory tasks were used to assess memory, while formalin test was applied to analyze chemical hyperalgesia. Diabetes led to impairments in both phases of the PAL and memory test. MO (200 and 400 mg/kg) protected diabetic rats from learning and memory impairment and enhanced cognition of control animals. In the formalin test, MO at 200 and 400 ng/kg reversed chemical hyperalgesia of diabetic rats, while showing analgesic effects in healthy rats. The most significant hypoglycemic and antioxidant effects were shown with MO 400 mg/kg in diabetic animals. MO (200 and 400mg/kg) enhanced cognitive function and induced analgesia in diabetic rats, possibly by hypoglycemic and antioxidant mechanisms. Therefore, it may be a promising source for management of diabetic neurological complications that deserves notice and further studies.