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Effects of Mesembrrybryanthemum forsskalei Hochst seeds in lowering glucose/lipid profile in streptozotocin-induced diabetic rats

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Abstract

The aim of present investigation was to study the effects of Mesembryanthemum forsskalei Hochst (Samh) seeds in streptozotocin-induced diabetic rats. Thirty rats were administrated with streptozotocin to induce diabetes and 6 rats were used as untreated diabetic control. Diabetic rats were fed with 5 and 15% Samh seed alone and in combination with fatty diet i.e. 2% Cholesterol for 6 weeks. Effects of Samh seed on blood glucose levels, lipid profiles and enzyme activities of diabetic rats were examined. In addition, total cholesterol (TC), triglyceride (TG) and high density lipoprotein-cholesterol (HDL-C) were determined. Diabetic rats treated with 15% Samh seed diet were significantly decreased the level of TC (40%), TG (46%) and HDL-C (31%) respectively. Whereas, there was no significant effects observed in the glucose level in 15% Samh seeds treated rats for 6 weeks. A decrease in enzymes levels, AST (58.2%), LDH (1.6%), ALT (24.3%) and ALP (5.38%) in 5% Samh seeds diet treated rats were observed and were found near to untreated control. Findings from present study demonstrated that non fatty Samh seeds diet could have hypoglycemic and antihyperlipidemic effects in diabetic rats and could be useful model for the treatment of diabetic patients.

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Authors and Affiliations

  1. Noura Bint Abdul Rahman University, Riyadh, Saudi Arabia

    Nora A. Al Faris

  2. Department of Chemistry, College of Science, King Saud University, PO Box: 2455, Riyadh, Saudi Arabia

    Zeid A. Al Othman

  3. Department of Food Science, College of Food and Agricultural Science, King Saud University, PO Box: 2460, Riyadh, Saudi Arabia

    Dilshad Ahmad

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  1. Nora A. Al Faris
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  2. Zeid A. Al Othman
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  3. Dilshad Ahmad
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Correspondence to Dilshad Ahmad.

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Al Faris, N.A., Al Othman, Z.A. & Ahmad, D. Effects of Mesembrrybryanthemum forsskalei Hochst seeds in lowering glucose/lipid profile in streptozotocin-induced diabetic rats. J Food Sci Technol 48, 616–621 (2011). https://doi.org/10.1007/s13197-010-0152-8

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  • DOI: https://doi.org/10.1007/s13197-010-0152-8

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