Doum fruits (Hyphaene thebaica. L)were extracted with boiling water and ethanol: water (80: 20 v/v) respectively, phenolic, flavonoids compound and antioxidant activity were determined as well as analyzed by HPLC. Total phenolic, total flavonoids and antioxidant activity content of ethanolic doum extracts were higher than aqueous doum extracts. Ethanolic doum extracts were rich in phenolic compounds; The highest quantities were Oleuropein (45.41 mg/g), Coumarin (25.17 mg/g), Catechin (19.55 mg/g), Ferulic (14.21 mg/g) and Salicylic (10.05 mg/g).In additional to  presence five flavonoid compounds were Rosmarinic acid (40.12 mg/g), Hesperidin (28.35 mg/g), Quercitrin (19.02 mg/g), Myrecetin (12.44 mg/g) and Apigenin (8.12 mg/g). Forty rats were divided into 5 groups, where one (negative control). Rats' injection one single alloxan then treated with either 10 mg/kg glibenclamie, 200 mg/ kgethanolic doum extracts and 200 mg/kgaqueous doum extracts and compared to negative and positive control. Treatment diabetic rats with ethanolic doum extracts significantly reduced the levels of serum glucose and glycated hemoglobin to be within the levels of the negative control, while aqueous doum extracts produced similar but less effective actions. Animals treated with either ethanolic doum extracts or aqueous doum extracts showed reduced levels of liver and kidney markers compared to the negative control. Both ethanolic and aqueous doum extracts could better correct the changes in lipid profiles induced by alloxan injury.