Literature DB >> 15284693

Effect of fenugreek seeds on the fasting blood glucose level in the streptozotocin induced diabetic rats.

D K Mondal1, B M Yousuf, L A Banu, R Ferdousi, M Khalil, K M Shamim.   

Abstract

In this experiment defatted Trigonella foenumgraecum (fenugreek seeds/methi seeds) has used as the antidiabetogenic herbal medicine. The experiment was carried out in Bangabandhu Sheikh Mujib Medical University and BIRDEM from 1996 to 1998 on a total of 58 Long Evans rats of either sex. They were 50-60 days young rats with average body weight 72-174 gm. Among the total, 10 rats were treated with only vehicle called as non-diabetic control rats, 48 rats were treated with Streptozotocin (STZ) at a dose of 90 mg in 1 ml of citrate buffer solution per kg body weight, among which 20 were diabetics. Ten (1 died, 1 escaped) diabetic rats were again treated with fenugreek called as Fenugreek-treated diabetic rats and the rest 10 diabetic rats were called as diabetic control rats. The change in the mean fasting blood glucose (FBG) level in different groups of rat from day 5 from streptozotocin injection were higher in diabetic control group and in fenugreek-treated diabetic group than in non diabetic control group. The FBG level on day 13 the mean in non-diabetic control group was 5.21 mmol/L. In diabetic control group and in fenugreek-treated diabetic group the mean FBG level were 24.33 mmol/L and 9.89 mmol/L respectively. So, from this experiment it may be concluded that fenugreek decreases the FBG level considerably by improving diabetes mellitus.

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Year:  2004        PMID: 15284693

Source DB:  PubMed          Journal:  Mymensingh Med J        ISSN: 1022-4742


  2 in total

1.  Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions.

Authors:  Suresh D Sakhare; Aashitosh A Inamdar; Pichan Prabhasankar
Journal:  J Food Sci Technol       Date:  2014-02-16       Impact factor: 2.701

2.  A study on rheological characteristics of roller milled fenugreek fractions.

Authors:  Suresh D Sakhare; Aashitosh A Inamdar; P Prabhasankar
Journal:  J Food Sci Technol       Date:  2015-08-11       Impact factor: 2.701

  2 in total

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