Antioxidants and antidiabetic effects of fortified cake with zucchini (Cucurbita pepo L.)‎ flowers on alloxan-induced diabetic rats

Other Title(s)

التأثيرات المضادة للأكسدة و لمرض السكري للكيك المدعم بزهور نبات الكوسة على الفتران المصابة بالسكر

Author

Badr, Muhammad Faruq al-Sadiq

Source

مجلة البحوث في مجالات التربية النوعية : مجلة علمية محكمة

Publisher

Minia University Faculty of Specific Education

Publication Date

2018-07-31

Country of Publication

Egypt

No. of Pages

14

Main Subjects

Nutrition & Dietetics

English Abstract

Zucchini (Cucurbita pepo L.) flowers currently discarded as waste, although it is a rich source of bioactive and nutraceutical compounds.

This study was assessed to determine therapeutic effects of treating with zucchini flowers fortified cake at two levels (10% and 20%) on blood glucose, brain glucose, lipid profile, lipid peroxidation and the antioxidant defense system of brain of alloxan-induced diabetic rats.

Thirty five male albino rats weighting 200 ±5 g were used and divided into 5 groups, each of 7 rats for 30 days.

The first group fed on basal diet, served as a normal control group.

Twenty eight rats were injected by alloxan with a single intravenously (40 mg/kg b.w) to induce diabetes and randomly classified to four groups, diabetic (untreated) , the other three groups treated with cake with 100% wheat flour and fortified cake with 10% and 20% zucchini flowers powder .

Results revealed that both two levels 10% and 20% of zucchini flowers fortified cake were found to normalize many parameters which were shifted to pathological values as a consequence of the alloxan-induced diabetes: serum glucose in blood and brain were decreased.

As well as, there was a significant increase in HDL-C and a significant decrease in total cholesterol, TG, LDL-C and VLDL-C.

In addition, Acetylcholinesterase (AChE), catalase (CAT) and glutathione (GSH) activities, which were lowered in brain of diabetic animals, were restored by both treatments (10% and 20%), and consequently, level of lipids peroxidation (LPO) was reduced in brain of treated groups, as compared to diabetic (untreated) animals.

In this study, the high levels of blood and brain glucose and oxidative damage associated with diabetes were ameliorated with treatment with zucchini flower fortified cake.

The protective effect of zucchini flowers are mainly attributed to antioxidant properties and the presence of bioactive and nutraceutical compounds.

Data Type

Conference Papers

Record ID

BIM-970866

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