Antidiabetic effects of dietary formulas prepared from some grains and vegetables on type 2 diabetic rats

Hesham Z. Tawfeuk, Nagwa. M. Hassan, Hany I. Khalil, Shawky Y. Kerolles

Volume 20, Issue 1;
Pages: 69-79;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This study was carried out to prepared dietary formulas prepared from grains and vegetables for type 2 diabetic patients to optimize health and to prevent and treat the chronic complications of diabetes by attaining and maintaining optimal metabolic outcomes. For this purpose three formulas were prepared as a part of diet for diabetes mellitus by mixing equal weight of different ground dried raw materials as follows: (F1: rice, corn and barley), (F2: potato, carrot and green bean) and (F3: barely, corn, rice, potato, lentil, carrot and green bean). The influence of these formulas on the levels of serum glucose, triglycerides and cholesterol was investigated using alloxan-induced diabetic rats. Forty eight male albino rats were divided into six groups and were fed on experimental diets for 4 weeks, G1 (control -) normal rats fed on standard diet (SD), G2 (control +) diabetic rats fed on SD and G3 diabetic rats fed on diabetic specific diet (DSD), G4 (DDF1), G5 (DDF2) and G6 (DDF3) groups are diabetic rats fed on diabetic dietary formulas 1, 2 and 3 respectively. Feeding the diabetic rats on diabetic specific diet (G3) and diabetic dietary formula3 (G6) significantly reduced serum glucose level (122.37 and 131.25 mg/dl) than those of the G2, G4 and G5 groups (301.88, 200.25 and 188.13 mg/dl) respectively. In addition, diabetic dietary formulas significantly lowered serum total cholesterol and triglycerides levels when compared with control (+) group. Thus, it can be concluded that formula 3 was more effective for lowering blood glucose in diabetic rats than other tested formulas and can be used to improve glycaemic control in type 2 diabetic patients.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2023 Journal of Agroalimentary Processes and Technologies