BLACK MULBERRY AS A FUNCTIONAL FOOD: A CHEMICAL AND NUTRITIONAL EVALUATION OF ITS PHYSIOLOGICAL EFFECTS IN OBESE RATS

Abstract

Black mulberry (Morus nigra L.) has gained considerable interest as a functional food owing to its high content of bioactive phytochemicals and its potential role in improving metabolic health, particularly in obesity-related disorders. This study aimed to characterize the nutritional composition of black mulberry and evaluate its physiological effects in an experimental model of diet-induced obesity. Twenty-four adult male albino rats (150 ± 10 g) were randomly divided into four equal groups (n = 6). The first group served as the normal control and received a standard basal diet. The second group represented the obese control and was fed the basal diet without supplementation. The third and fourth groups consisted of obese rats receiving the basal diet supplemented with black mulberry powder at concentrations of 5% and 9%, respectively. The experiment was conducted over a period of 28 days. At the end of the experimental period, blood samples were collected for biochemical analysis, and tissue specimens were obtained for histopathological examination to assess metabolic and structural changes associated with obesity and the potential protective effects of black mulberry supplementation. The findings demonstrate that black mulberry exerts significant beneficial effects on lipid profile, glycemic control, and hepatic and renal function parameters. These effects are primarily attributed to its richness in phenolic compounds, which enhance antioxidant defense, reduce oxidative stress, and modulate key metabolic pathways involved in energy and lipid metabolism. Overall, black mulberry shows promising potential as a functional food for the management of obesity-related metabolic disturbances.