|
Document Type |
: |
Project |
|
Document Title |
: |
Comparison of Garlic and Curcumin with and without fermented milk on oxidative stress and immunity status in type 2 Diabetes مقارنة بين الثوم والكركم المتناول مع وبدون اللبن المتخمر من حيث التأثير على الجهد التأكسدي والحالة المناعية في الفئران المصابة بالسكري من النوع الثاني |
|
Document Language |
: |
English |
|
Abstract |
: |
Oxidative stress associated with hyperglycemia is a key factor in the development of diabetic complications. Lately, much interest in the use of natural products has been directed to support the treatment of diabetes. The polyphenols in curcumin and the organosulfur compounds in garlic have been shown to have antioxidative, antidiabetic and immunological potency. Moreover, probiotics, as that in fermented milk (FM), have also been indicated to enhance antioxidant and hypoglycemic therapy. The effect of a combination of these products on antioxidant and immunological status in type 2 diabetes has not been done. In this study treatment of streptozotocin (STZ)-diabetic rats for 6 weeks with either curcumin, garlic or both in combination with FM will be investigated. Fifty-six male Wistar rats (350 ± 50 g) will be randomly allocated to 8 groups (n =7), according to treatment as follows : 1- control, 2- garlic ,3- curcumin, 4- garlic and curcumin, 5- FM, 6- garlic with FM, 7- curcumin with FM and 8- garlic and curcumin with FM. Blood samples will be withdrawn at baseline and end of the study. Biochemical tests will include: glycated hemoglobin, lipid profile, total antioxidant capacity, malondialdehyde and immunoglobulin G, A & M concentration, and changes in serum proteins. |
|
Publishing Year |
: |
1434 AH
2013 AD |
|
Added Date |
: |
Sunday, September 13, 2015 |
|
Researchers
| مها محمد بادكوك | Badkook, Maha Mohammed | Investigator | Doctorate | mmbadkook@kau.edu.sa |
|