Anti-diabetic and hypolipidemic effects of purple-fleshed potato in streptozotocin-induced diabetic rats

被引：0
作者：
Mi-Kyeong Choi
Soo-Jin Park
Seok Hyun Eom
Myung-Hwa Kang
机构：
[1] Hoseo University,Department of Food Science and Nutrition
[2] Rural Development Administration,Department of Crop Life Safety, National Academy of Agricultural Science
[3] Kyung Hee University,Department of Horticultural Biotechnology, College of Life Sciences
[4] Kongju National University,Division of Food Science
来源：
Food Science and Biotechnology | 2013年 / 22卷
关键词：
purple-fleshed potato; diabetic rat; blood glucose level; serum insulin; serum lipid;
D O I：
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学科分类号：
摘要：
The purpose of this study was to investigate the effects of purple-fleshed potatoes on blood glucose level (BGL), insulin and lipid levels in streptozotocin (STZ) induced diabetic rats for 7 weeks. Test groups were divided into non-diabetic control and diabetic groups. The diabetic groups were further divided into three groups: diabetes mellitus (DM) control, 10% purple-fleshed potato DM (10PP-DM), and 20% purple-fleshed potato DM (20PPDM) groups. Three weeks after initiating the experimental diet, BGL was significantly lower in the 10PP-DM and 20PP-DM groups compared to the DM control group. As for serum insulin levels, the 20PP-DM group was significantly higher than in the DM control group. While serum cholesterol level was significantly lower in the 20PP-DM group, serum triglyceride level was significantly lower in the 10PP-DM group than in the DM control group. We concluded that a 20PP powder intake improves both diabetes and lipid control in diabetic rats by significantly improving serum insulin level and lowering BGL and serum cholesterol level.
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页码：1 / 6
页数：5
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