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Effect of Fortified Bread with turmeric and Some Plant
Seeds on Diabetic Rats Ashraf A. Abd El-megeid.¹.
Abdel El-Rahman M. Attia.¹, Omnia G. Refaat.¹ and Hanan A. A.
Hessien ¹*,
*[email protected] ¹Nutrition and Food Science Department, Faculty of Home Economics, Helwan
University, Cairo, Egypt
Abstract:
The present work was conducted to manufacture fortified bread with
turmeric and some plant seeds suitable for diabetes and study the effect of
fortified turmeric bread with fenugreek, flaxseed and pumpkin seeds on
glucose and lipids profile in serum of diabetic rats. Two main
experimental groups were established: Group 1 (n = 6 rats) used as a
negative control group fed on diet containing 300 g unfortified bread.
Group 2 (60 rats): were injected with alloxan (150 mg/kg body weight) to
induce hyperglycemia and fed on basal diet, then this group was divided
into ten subgroups (6 rats each). Subgroup (1) fed on diet containing 300
g unfortified bread (as a positive control group). Subgroups (2) fed on
diet containing 300 g fortified bread with (1.5%) turmeric. Subgroups
from (3 -10) fed on diets containing 300 g fortified turmeric bread with
5% and 15% (fenugreek, flaxseed, pumpkin seeds and combination of all
seeds), respectively. Injected rats with alloxan caused significant decrease
in food intake, BWG %, HDL-c, while the mean values of serum glucose,
cholesterol, triglycerides, LDL-c, VLDL-c, heart weight / body weight %
increased significantly in the positive control group, as compared to the
negative control group. Treated diabetic rats with the fortified bread with
turmeric (1.5%) and fortified turmeric bread with fenugreek, flaxseed,
pumpkin seeds and combination of all these seeds improved all
parameters, especially the group fed diet containing fortified turmeric
bread with the combination of fenugreek, flaxseed and pumpkin seeds
(15%).
Key words: hyperglycemia, bread, turmeric, fenugreek, flaxseed, Pumpkin,
glucose, lipids profile, serum.
10/5/2012-9 ((افاق التعاون العربى لتنمية المجتمع))المؤتمر العربى الاول بعنوان نشر فى
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The effect of chocolate with nuts on hyperglycemia and its complications in
diabetic rat model
Ashraf Abdel- Megeid; Abd El-Rahman Attia; Omnia Refaat and Hanan Abdel-
Mogoud
Nutrition and Food Science Department, Faculty of Home Economics, Helwan
University, Cairo, Egypt.
Background : Recent data is linking consumption of flavonoid - rich caccoa
products to the promotion of health
Objective : To evaluate the beneficial effect of consuming black chocolate
containing fructose and (almond or hazelnut) on hyperglycemia and its
complications in diabetic rat model .
Design: Two main experimental groups were established: Group 1 (n = 7 rats) used
as a negative control group fed on basal diet (B S -.). Group 2 (49 rats): injected with
alloxan (150 mg/kg body weight) to induce hyperglycemia and fed on (B.D.), then
this group was divided into seven subgroups (7 rats each). Subgroup (1) fed on B.D.
(as a positive control B D + ). Subgroups (2 & 3) fed on basal diet containing 50 g.
and 100g. Chocolate without nuts/kg diet, respectively. Subgroup (4 & 5) fed on
basal diet containing 50 g. and 100 g. chocolate with almond/kg diet, respectively.
Subgroup (6 & 7) fed on basal diet containing 50 g. and 100 g. chocolate with
hazelnut/kg diet, respectively. The feeding study continued for 4 weeks then blood
samples were collected and the liver organ was separated for laboratory
investigations.
Results: Food intake did not change significantly between all treated groups, as
compared to the (-) and (+) two control groups . Gain in body weight expressed in
percentage (BWG %) decreased significantly in the (+) control , compared with
respective mean value of the (-) control . Diabetic rats consuming chocolate –
containing diets with or without nuts showed significant improvement in BWG%, as
compared to the respective mean value obtained with (+) control group. All diabetic
rats consuming diets containing chocolate with or without nuts has significant lower
mean serum glucose level compared with the respective mean value in the
(+)control. Consuming of the chocolate containing diets led also to significant
reductions in the lipid profile of the liver ; i.e., cholesterol, triglycerides, low and
very low density lipoprotein-cholesterol LDL-c and VLDL-c , as compared to the (+)
control.The level of high density cholesterol concentration was the only lipid
parameter, which was elevated in the liver of the diabetic rats after consuming the
chocolate containing diet. The consumption of the chocolate containing diets led to
improvement of the liver function as evidenced with lowering in the mean activities
of aspartate amino transferase [AST] and alanine amino transferase [ALT] compared
to the respective mean values of the (+) control. The mean uric acid, urea nitrogen
and creatinine concentrations ; biomarkers of kidney function were significantly
lower in all diabetic groups consuming diets containing chocolate with or without
nuts than the respective mean values found in the (+) control rats.
Conclusions: Incorporating of chocolate with nuts at 10 % in the diet can
amelioraten the pathogenesis associated with diabetogenesis.
.مصر, العين السخنة2010 سبتمبر 22- 19المؤتمر العالمى الخامس عشر للتغذية الاكلينيكية نشر فى
The effect of chocolate with nuts on hyperglycemia and its
complications in diabetic rats
By
Hanan Amin Abdel-Mogoud
M.Sc Thesis (2009)
Nutrition and Food Science Department,
Faculty of Home Economics- Helwan University
ABSTRACT
The present work was conducted to study the influence of black
chocolate prepared with fructose and (almond or hazelnut) on
hyperglycemia and its complications in diabetic rats. Two main
experimental groups were established: Group 1 (n = 7 rats) used as a
negative control group fed on basal diet (B.D). Group 2 (49 rats): injected
with alloxan (150 mg/kg body weight) to induce hyperglycemia and fed
on (B.D.), then this group was divided into seven subgroups (7 rats each).
Subgroup (1) fed on B.D. (as a positive control group). Subgroups (2 & 3)
fed on basal diet containing 50 g. and 100g. Chocolate without nuts/kg
diet, respectively. Subgroup (4 & 5) fed on basal diet containing 50 g.
and 100 g. chocolate with almond/kg diet, respectively. Subgroup (6 & 7)
fed on basal diet containing 50 g. and 100 g. chocolate with hazelnut/kg
diet, respectively.
Food intake did not changed significantly between all treated
groups, as compared to the control groups (- & +). Body weight gain%
(BWG %) decreased significantly, while liver, kidney and heart weight /
body weight % increased significantly in the positive control group, as
compared to the negative control group. Treated diabetic rats with the
two levels of chocolate with or without nuts led to significant
improvement in BWG% and organs weight / body weight %, as
compared to the positive control group.
The mean values of serum glucose, cholesterol, triglycerides, LDL-
c, VLDL-c, uric acid, urea nitrogen, creatinine, AST and ALT decreased
significantly in all diabetic groups which were treated with two levels
from chocolate with or without nuts, while serum HDL-c increased
significantly, as compared to diabetic group (control positive). The best
results were found in the group fed on diet containing 100 g. chocolate
with almond/kg diet and group fed on diet containing 100 g. chocolate
with hazelnut/kg diet.
Key words: chocolate, cocoa, almonds, hazelnut, hyperglycemia,
lipid fraction, kidney function, liver enzymes.
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Effect of fortified bread with some plant seeds on
diabetic rats
By
Hanan Amin Abdel-Mogoud Hessien
Ph.D. Thesis (2012)
Nutrition and Food Science Department,
Faculty of Home Economics- Helwan University
ABSTRACT
The present work was conducted to manufacture fortified bread
with turmeric and some plant seeds suitable for diabetes and study the
effect of fortified turmeric bread with fenugreek, flaxseed and pumpkin
seeds on glucose, lipids profile, kidney functions and liver enzymes in
serum of diabetic rats. Two main experimental groups were established:
Group 1 (n = 6 rats) used as a negative control group fed on diet
containing 300 g unfortified bread. Group 2(60 rats): were injected with
alloxan (150 mg/kg body weight) to induce hyperglycemia and fed on
basal diet, then this group was divided into ten subgroups (6 rats each).
Subgroup (1) fed on diet containing 300 g unfortified bread (as a positive
control group). Subgroups (2) fed on diet containing 300 g fortified bread
with (1.5%) turmeric. Subgroups from (3 -10) fed on diets containing 300
g fortified turmeric bread with 5% and 15% (fenugreek, flaxseed,
pumpkin seeds and combination of all seeds), respectively. Injected rats
with alloxan caused significant decrease in food intake, BWG %, HDL-c,
calcium and phosphorus while the mean values of serum glucose,
cholesterol, triglycerides, LDL-c, VLDL-c,uric acid, urea nitrogen,
creatinine, AST, ALT, and ALP, heart, kidney and liver weight / body
weight % increased significantly in the positive control group, as
compared to the negative control group. Treated diabetic rats with the
fortified bread with turmeric (1.5%) and fortified turmeric bread with
fenugreek, flaxseed, pumpkin seeds and combination of all these seeds
improved all parameters, especially the group fed diet containing fortified
turmeric bread with the combination of fenugreek, flaxseed and pumpkin
seeds (15%).
Key words: hyperglycemia, bread, turmeric, fenugreek, flaxseed, Pumpkin, glucose,
lipids profile, kidney functions, liver enzymes, calcium, phosphorus, serum.
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