Nutritional composition, anti-oxidant, anthelmintic and anti-diabetic properties of juice and molasses of Nypa fruticans collected from coastal areas of Bangladesh

This study provides the first comprehensive evaluation of Nypa juice and molasses from Bangladesh by analyzing their nutritional profile (proximate composition), antioxidant capacity (DPPH and FRAP assays), and therapeutic potential (antidiabetic and anthelmintic activities) and benchmarking them against sugarcane (Saccharum officinarum) and date palm (Phoenix dactylifera). Proximate analysis followed AOAC standards, revealing that Nypa molasses contained significantly higher ash (2.30 ± 0.05 %), protein (2.35 ± 0.12 %), and salt (2.36 ± 0.05 %) compared to sugarcane and date palm derivatives (p < 0.05), alongside lower sucrose levels (53.30 ± 0.20 %). Antioxidant activity assessed via DPPH and FRAP assays, showed moderate potency (Nypa IC₅₀: 35.65 ± 1.20 mg/ml; FRAP: 4.81 ± 0.15 mg/ml), bridging the gap between date palm (most active) and sugarcane (least active). It showed Nypa molasses exhibited intermediate activity, with DPPH free radical scavenging capacity 11 % weaker than date palm (35.65 ± 1.20 mg/ml vs 9.63 ± 0.30 mg/ml) but 12 % stronger than sugarcane (40.09 ± 1.50 mg/ml). Anthelmintic testing against Paramphistomum cervi followed WHO protocols, with no significant activity observed for Nypa juice. In antidiabetic trials, Nypa juice outperformed commercial alternatives: oral glucose tolerance tests demonstrated stable blood glucose (5.80 ± 0.20 mM/L vs. sugarcane’s 10.00 ± 0.30 mM/L; p < 0.01), while alloxan-induced diabetic mice exhibited a 49.6 % glucose reduction over 28 days (p < 0.001). These findings position Nypa molasses as a low-sucrose, mineral-rich sweetener ideal for diabetic diets, while its cultivation supports mangrove conservation—aligning with FAO initiatives to valorize underutilized species. By validating traditional uses and revealing novel applications, this work position Nypa derivatives as superior nutritional alternatives with validated bioactive properties, supporting their development as functional foods and diabetes-friendly sweeteners in tropical regions and advances Nypa as a sustainable, multifunctional resource for global food systems confronting climate and health challenges.