Effect of Roselle-Beetroot-Fig Blended Infusions on Blood Glucose and Glycemic Response in Rats

Abstract

This study evaluated the antihyperglycemic effects and glycemic index (GI) of roselle (Hibiscus sabdariffa), fig (Ficus carica), and beetroot (Beta vulgaris) infused beverages in rats. Formulations included RBF (20% fig, 36.29% beetroot, 43.71% roselle), RFF (45% fig, 55% roselle), BFF (42.5% fig, 57.5% beetroot), and FBR (35% beetroot, 65% roselle). Beverages were prepared at 2.5%, 5.0%, and 7.5% concentrations. Glucose and a commercial herbal tea served as reference and comparator, respectively. All formulations significantly (p < 0.05) reduced postprandial blood glucose (PBG) compared to the glucose control, which exhibited a sharp spike (>300 mg/dL). A dose-dependent response was observed, with 7.5% concentrations producing the greatest glycemic attenuation. Notably, FBR and RBF reduced peak glucose levels by up to ~70%. All beverages were classified as low GI (≤55), with values ranging from ~30% to 47%. The lowest GI was observed in FBR (30%) and RBF (35%) at 7.5%, outperforming the commercial herbal tea. These findings highlight the potential of optimized botanical infusions as functional, low-GI dietary interventions for managing hyperglycemia, metabolic syndrome, and type 2 diabetes.