Phoenix dactylifera L. syrup confers intestinal antioxidant protection in rat's small intestine: Towards healthier sweeteners

Background Sugar remains an important part of the diet in modern countries, valued not just for its flavor and unique sweetening capabilities, but also for its function in food preservation. On the other hand, excessive refined sugar consumption has been linked to non-communicable illnesses and a variety of health problems. In contrast, natural sweeteners like date syrup, derived from nutrient-rich date fruits, are gaining recognition for their potential health benefits due to their complex nutritional profiles. Methods An in vivo experimental model was established using male Wistar rats (8–10 weeks old; body weight: 190–260 g), randomly assigned to three groups: control (C), sucrose-fed (S), and date syrup-fed (DS). Rats received pelleted diets containing 20% (w/w) refined sucrose or date syrup for five weeks, during which body weight, food intake, and water consumption were monitored. At the end of the experimental period, the small intestines were harvested and biochemical analyses were performed, including antioxidant enzyme activities (SOD, CAT, POD), lipid peroxidation (MDA), and protein oxidation (protein carbonyl levels). Results Date syrup supplementation provided significant protection against oxidative stress in the small intestine compared to the sucrose-fed group ( p < 0.05). Specifically, date syrup-treated rats exhibited antioxidant enzyme activities (SOD, CAT, and POD) maintained at levels comparable to those of the control group, alongside significantly reduced lipid peroxidation (MDA) and protein carbonyl levels. Furthermore, favorable modulation of body weight and small intestine weight was observed in the date syrup group relative to the sucrose group. Conclusion Date syrup demonstrates significant enteroprotective and antioxidant effects in vivo, effectively preserving intestinal redox homeostasis and attenuating oxidative damage induced by refined sugar consumption. These findings support the potential of date syrup as a functional and healthier alternative to refined sucrose in the food industry, deserving further investigation into its long-term metabolic and clinical implications.