Document Type : Original research articles
Authors
1
Dept. Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt
2
Dept. Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.
Abstract
This study aims to investigate the effect of green, brown, and their combination on diabetic rats. Eight groups of six adult male albino rats, each weighing (150±10g), were formed from the 48 rats used in this investigation. For 28 days, green, brown, and powdered blends were gradually added to the main diet at a rate of 5 and 10 %, respectively. Alloxan (150 mg/kg body weight) was injected subcutaneously into diabetic rats. At the end of the experiments, serum glucose levels, lipid profiles of triglycerides (TG), total cholesterol (TC), low-density lipoprotein (LDL-c), very low-density lipoprotein (VLDL-c), and high-density lipoprotein (HDL-c), the activities of the liver enzymes ALT, AST, and ALP. The kidney functions of creatinine, uric acid, and urea levels were evaluated. The results indicated that eating green and brown lentil powder or their mixture significantly (P≤0.05) improved the level of glucose in the serum blood of rats, increased HDL-c significantly, and improved liver and kidney functions by decreasing ALT, AST, ALP, creatinine, uric acid, and urea in the rats compared to the positive group. The best result was a mixture of 10% of green and brown lentils. In conclusion, we might use a mixture of green and brown lentil powder in our daily dishes.
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