Document Type : Original research articles
Authors
1
Department of Nutrition and Food Sciences,Faculty of Home Economic, Menoufia University, Shibin El-kom, Egypt
2
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt
Abstract
Diabetes is a chronic metabolic disease characterized by elevated blood glucose levels. The study aims to investigate the effect of cauliflower (Brassica oleracea) on diabetic rats. Forty-two adult rats were divided into two main groups; the first was control negative (NCG; n=6) fed on a basal diet (BD). The second group (36 rats) was given alloxan (dose 150 mg/kg BW) to induce diabetes and divided into six equal groups (6 rats per each group): Control positive (PCG), Cauliflower group (CFG), Cauliflower leaves group (CLG), Cauliflower seeds group (CSG), Cauliflower mix group (CMG) and Cauliflower Fortified Pizza (CPG), All diabetic treated groups were administered with a dose of 7% replaced from the basal diet. Results found that the mixed group (CMG) had the best impact of reducing serum glucose, while CLG had the lowest impact; the change by decreasing rate were 44.59 & 27.56%, respectively. Moreover, the best BWG and FER were recorded for CMG by means value 1.0840.085 (g/rat/day) and 0.070.006, respectively. All experimented groups showed a significant decrease in the mean values of lipid profiles and lipoproteins; the percent of decrease ranged from (-52.82 to -33.64%) and (-27.9 to -7.24%) for TC and TG, respectively, within 28 days of feeding. Furthermore, the group receiving the mixture observed the most significant improvements in AST, ALT, ALP, creatinine, uric acid, and creatinine levels. In summary, the various parts of cauliflower (including the flower, leaves, seeds, and their combination) and fortified pizza may serve as potent nutraceutical treatments for diabetes.
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