Effect of Carob, Doum, and Cinnamon Powder on Blood Lipid Profile in Diabetic Rats

Researchers in this study tested the effects of carob, doum, and cinnamon powder on diabetic rats' blood lipid profiles. During the experiment, 36 adult albino male rats were employed. After the rats had a chance to adjust to their new surroundings, they were divided into six groups at random. Group 1 was used as a negative control aid was fed a simple diet for the length of the research. STZ(streptozotocin ) (40 mg/kg BW) was administered to the rats in groups of two to six. As soon as the diabetic rats in Group 2 became diabetic, their use as a positive control was ceased. Glibenclamide (10mg/kg BW/day orally) was given to the group that was fed a normal diet. Group (3) got no therapy (as standard drug). Group (4) utilized carob powder, Group (5) used doum powder, and Group (6) used cinnamon powder (6). After the trial, the results show that the plants have grown. Serum LDL-c(Low density lipoprotein-cholesterol) and TC(total cholesterol) and TG(Triglyceride) levels decreased, but HDL-C(Hight density lipoprotein-cholesterol) ratios increased considerably throughout the feeding phase of the study. Carob, doum, and cinnamon powder meals reduced the levels of blood aspartate aminotransferase (AST/GOT) and alanineaminotransferase (ALT/GPT) enzymes in rats compared to the positive control diets. All of the examined diets had the same result. Additionally, diabetic rats had better renal function than diabetic rats under positive control. Histopathological differences were seen in the pancreas of diabetic rats compared to animals given carob, doum, and cinnamon powder.