链脲佐菌素
多酚
抗氧化剂
糖尿病
氧化应激
化学
儿茶素
血脂谱
传统医学
医学
生物化学
内分泌学
作者
Ahmed M. Ramadan,Dina M. Abo-Elmatty,Omayma M El-Darder
出处
期刊:Records of Pharmaceutical and Biomedical Sciences
日期:2020-07-01
卷期号:4 (2): 39-49
标识
DOI:10.21608/rpbs.2020.32285.1066
摘要
The aim of this study is to investigate the effect of some phenolic compounds such as catechines that heavily present in tea and cocoa extracts against diabetic induction using streptozotocin (STZ) treated rats. Eighty male albino rats were divided into eight groups of ten rats each as follows; normal, black tea, green tea, cocoa , STZ- diabetic, STZ- diabetic + black tea, STZ- diabetic + green tea, STZ- diabetic + cocoa. Blood glucose, glycosylated hemoglobin, serum insulin and lipid profile were assessed in all groups. In addition, HOMA-IR and atherogenic index were calculated. Further, inflammatory markers and other metabolic parameters such as endothelial dysfunction and oxidative stress markers were estimated. The data showed that all the used extracts had antioxidant and anti-inflammatory effect against STZ induced diabetes. Although, green tea extract showed the maximum improvement in antioxidants levels and cocoa extract showed the maximum improvement in inflammatory markers. We concluded that tea and cocoa extracts had a protective effect against STZ induced diabetes which attributed to their free radical scavenging antioxidants that reduced both the production and release of inflammatory markers.
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