Anti Diabetic Effect Of Oats Flour On Streptozotocin-Induced Diabetic Rats

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Abstract

The effects of different concentrations (2.5 and 5%) of white and brown oat (Avena sativa) on diabetic rats were evaluated. Forty rats were used in this study and divided into 8 groups, each group contain 5 rats. Rats were treated by streptozotocin (STZ) at dose of 40 mg/kg body weight to induced diabetic. Results showed that rats fed on 5 % mixture powder recorded the lowest glucose level with significant differences being,109.5 mg/dl. The lower Aspartate Transaminase(GOT) and Alanine Transaminase (GPT)liver enzyme of treated group recorded for group fed on 5% mixture powder but, the highest value recorded for group fed on 2.5% white oat powder with significant difference. Lowest value of triglyceride and cholesterol recorded for group fed on 5% mixture powder. The highest High Density Lipoprotein cholesterol (HDL-c) of treated group recorded for group fed on5% oats mixture powder. While, the highest Low Density Lipoprotein cholesterol(LDL-c) of treated group recorded for rats fed on 5%  white oat powder.The highest Very low Density Lipoprotein cholesterol (VLDL-c) of treated group recorded for rats fed on2.5%  brown oat powder. The lowest urea, uric acid and creatinine levels of treated group recorded for group fed on 5%oats mixture powder.
In Conclusion , the main purpose of this study is the effect of the difference concentration of oats " Brown – White" on diabetic and there for benefits on general health. 

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