Document Type : Original research articles
Authors
1
Nutrition and Food Science Department, Faculty of Home Economics, Menoufia University.
2
Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University.
Abstract
Herbs and spices are natural ingredients that have long been used to flavor and taste food and for their advantages in improving health and medical problems. The effects of various doses of 2.5 and 5% of Bay leaves and Cardamom seeds, as well as their mixture as powder, on glucose levels in diabetic rats, were investigated. Forty-eight rats in all, divided into eight groups of six each, were used in this experiment. Alloxan (150 mg/kg BW) induced diabetic rats. Glucose levels, total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-c), low-density lipoprotein cholesterol (LDL-c), very low-density lipoprotein cholesterol (VLDL-c), as well as liver (ALP, AST, and ALT) and kidney functions (urea, uric acid, and creatinine) were measured using biochemical testing. The findings demonstrated that rats fed on 5% mixed powder had the lowest glucose levels, with significant differences (P≤0.05) being 115.00 mg/dl, as well as lower liver, kidney, TC, TG, LDL, and VLDL levels in diabetic groups, and the and vice versa for HDL levels. While the group fed on 2.5 % Bay leaves powder had the highest value with a significant difference (P≤0.05). In conclusion, Consuming Bay leaves, Cardamom seeds, or both significantly (P≤0.05) improved HDL-c, kidney, liver, and serum glucose levels. Therefore, adding a 5% mixture of Bay leaves and Cardamom seeds to the food preparation process significantly improved all biochemical parameters in diabetic rats.
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