Functional food potential of Suaeda fruticosa (L.) Forssk: A medicinal halophyte with protective effects against neuropathic pain and diabetes

Suaeda fruticosa (L.) Forssk., an edible halophyte traditionally consumed as food and used for managing diabetes and inflammation, was evaluated for its protective effects against vincristine-induced neuropathic pain (VINP), diabetes, and Alzheimer’s disease. A hydroethanolic extract (SFEE) rich in polyphenols (TPC: 108.07 ± 0.49 mg GAE/g; TFC: 29.53 ± 0.37 mg QE/g) and containing 43 bioactive metabolites was investigated using in vitro , in vivo , and in silico approaches. SFEE (400 mg/kg) significantly reduced vincristine-induced allodynia and hyperalgesia and decreased acetic-acid–induced writhing responses (p < 0.001). These behavioral effects were associated with restoration of antioxidant status (increased SOD, catalase, and GSH) and suppression of TNF-α and IL-1β levels in sciatic nerve tissues. SFEE also inhibited α-glucosidase and acetylcholinesterase (AChE), supporting its anti-diabetic and neuroprotective potential, and showed strong antioxidant activity, particularly in the CUPRAC assay (IC 50 = 15.04 ± 0.18 μg/mL). Molecular docking further confirmed strong binding affinities of major metabolites with target enzymes and favorable predicted safety profiles. Overall, these findings indicate that S. fruticosa exerts neuroprotective, anti-diabetic, and anti-inflammatory effects primarily through modulation of oxidative stress and inflammation, supporting its traditional use and highlighting its promise as a functional food and therapeutic candidate against oxidative stress-related disorders. • Suaeda fruticosa is an edible plant with promising ethnomedicinal significance. • SFEE potentially attenuates vincristine induced allodynia and hyperalgesia. • SFEE significantly modulates levels of oxidative stress and inflammatory markers. • SFEE inhibits α-glucosidase and acetylcholinesterase both theoretically and experimentally. • The GC-MS analysis gave 43 phytoconstituents belonging to fatty acids mainly.