Biochemical and histological effects of the subchronic treatment with a beer containing Baccharis dracunculifolia in an experimental model of diabetes

This article reports the development of a beer made with Baccharis dracunculifolia and its application in an experimental model of diabetes. Initially, the production of the beverage was standardized in order to incorporate the plant extract properly. Next, the beer was analyzed by the UHPLC-MS to identify the substances present. Among others, caffeic acid (5.85 mg / L), m-coumaric acid (5.16 mg / L), pinocembrin (2.99 mg / L), chrysin (10.86 mg / L), myricetin (1.73 mg / L) and spathulenol (9.30 mg / L) were found. Animal tests indicate improvement in biochemical and histological parameters of STZ-induced Wistar rats that ingested the beer made with the plant. The antidiabetic potential of this beverage was observed in the different tests that evaluated insulin resistance and the decrease of the clinical manifestations of diabetes in animals. The use of the drink as an adjunct in clinical treatments for DM2 may be useful, especially in suppressing the oxidative damage caused by the disease.