The incorporation of fermented camel milk with natural additives possesses numerous benefits for the treatment of various pathological and metabolic conditions. The present study investigated the impact of fortification of fermented camel milk with sage or mint leaves
powder (1 and 1.5%, respectively) on
glucose and
insulin levels,
lipid profile, and liver and kidney functions in
alloxan-induced diabetic rats. The gross chemical composition of sage and peppermint leaves
powder was studied. The chemical composition of sage and mint extracts was performed using liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-MS) of sage and mint extracts. Furthermore, a total of forty-two adult normal male albino rats were included in this study, whereas one group was kept as the healthy control group (n = 6 rats) and diabetes was induced in the remaining animals (n = 36 rats) using
alloxan injection (150 mg/kg of
body weight). Among diabetic rats groups, a control group (n = 6 rats) was kept as the diabetic control group whereas the other 5 groups (6 rats per group) of diabetic rats were fed fermented camel milk (FCM) or fermented camel milk fortified with 1 and 1.5% of sage or mint leaves
powder. Interestingly, the
oral administration of fermented camel milk fortified with sage or mint leaves
powder, at both concentrations, caused a significant decrease in
blood glucose level and
lipid profile, and an increase in
insulin level compared to the diabetic control and FCM groups. Among others, the best results were observed in the group of animals that received fermented camel milk fortified with 1.5% sage
powder. In addition, the results revealed that the fermented camel milk fortified with sage or mint leaves
powder improved the liver and kidney functions of diabetic rats. Our study concluded that the use of sage and mint leaves
powder (at a ratio of 1.5%) with fermented camel milk produces functional food products with anti-diabetic activity.