Kaur, NavpreetKishore, LalitFarooq, Shah AsmaKajal, AnuSingh, RandhirAgrawal, RohiniMannan, AshiSingh, Thakur Gurjeet2024-01-212024-08-142024-01-212024-08-142023-07-03944134410.1007/s11356-023-28339-6http://10.2.3.109/handle/32116/4382Background: Cucurbita pepo (C. pepo) is cultivated and used traditionally as vegetable as well as medicine in different parts of the world. The aim of current study was to investigate the potential of C. pepo in attenuation of diabetic neuropathy via using streptozotocin (STZ)-induced diabetes model in male wistar rats. Materials and Methods: Diabetic neuropathy was induced by administration of STZ; 65�mg/kg, i.p. and Nicotinamide (NAD; 230�mg/kg i.p.) and assessed by measuring thermal hyperalgesia, mechanical hyperalgesia and motor nerve conduction velocity (MNCV) in experimental animals. Treatment with different doses of (100, 200 and 400�mg/kg, p.o.) petroleum ether extract of C. pepo (CPE) and hydroethanolic extract of C. pepo (CHE) was started from the 60th day of STZ/NAD administration and continued upto 90th day. Results: CPE and CHE significantly attenuated the behavioural changes including hyperalgesia, allodynia and MNCV linked to diabetic neuropathy. Moreover, the oxidative stress and level of TNF-?, TGF-? and IL-1? was found to be significantly attenuated in experimental animals. Conclusion: Thus C. pepo might ameliorate the progression of diabetic neuropathy via modulation of chronic hyperglycemia and therefore and have therapeutic potential for treatment of diabetic neuropathic pain. � 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.en-USCucurbita pepoDiabetic neuropathyHyperalgesiaOxidative stressStreptozotocinArticlehttps://link.springer.com/10.1007/s11356-023-28339-6