Tiger Nut (Cyperus esculentus) and Date (Phoenix dactylifera) Enriched Pancakes Improve Antioxidant Status in Rat Brain

Abstract

Tiger nut (Cyperus esculentus) and date (Phoenix dactylifera) are bioactive‐rich foods employed in the production of functional food products based on their health benefits, particularly their antioxidant properties. This study sought to evaluate the antioxidant indices and oxidative stress markers in the rat brain following administration of tiger nut and date‐enriched pancakes. The experimental animals were distributed into seven groups of five rats each. The rats were fed pancakes formulated with tiger nut and date at varying proportions [(25 g tiger nut + 15 g date; 50 g tiger nut + 15 g date; 75 g tiger nut + 15 g date; 100 g tiger nut + 15 g date] for 14 days. The antioxidant enzymes [superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx)] and oxidative stress markers [malondialdehyde (MDA) and reactive oxygen species (ROS)] were evaluated. The results showed that the ROS and MDA levels in the brains of rats fed the tiger nut and date‐formulated pancake were significantly reduced (p < .05), with a 25–41% reduction in MDA levels compared with the control group. Consequently, a significant (p < .05) increase in the activities of SOD, CAT, GPx and glutathione‐S‐transferase (GST) was observed in the groups fed the tiger nut and date‐enriched pancake. Supplementation with a pancake containing 100 g tiger nut and 15 g date exhibited the best antioxidant and oxidative stress–lowering effect.