Effect of Cinnamon Beverage on Some Biochemical Aspects of Diabetic Male Albino Rats
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- Category: Vol. 79, September 2011
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Effect of Cinnamon Beverage on Some Biochemical Aspects of Diabetic Male Albino Rats,MAGDA M. KHALIL, SHADIA A. FREIG and EMILY T. HANNA
Abstract
Introduction: Cinnamon has been shown to improve the insulin receptor function in rats, which leads to enhanced cellular glucose uptake.
Aim of the Study: This study was conducted to investigate the changes of blood glucose, hemoglobin [HB] and hematocrit [HCT], serum total lipids, triglycerides [TG], total cholesterol [TC], High density lipoprotein-cholesterol [HDL-C] and low density lipoprotein-cholesterol [LDL-C] level, serum urea nitrogen, serum uric acid, and serum creatinine in diabetic rats received cinnamon beverage orally.
Experimental Design: Thirty adult male albino rats Spra-gue-Dawley strain weighing 160-180g 12 weeks old were divided into five groups each of six rats. The first group was negative control. The other groups were induced diabetic by alloxan injection. One of them was positive control fed standard diet only. The three other groups were fed standard diet and received cinnamon beverage orally 2.5, 5 and 7.5ml/day respectively during 4 weeks. At the end of the experiment blood samples were taken in centrifuge tubes then a part of blood was subjected to glucose, hemoglobin [HB] and hema-tocrit [HCT] determination. Serum was separated and subjected to biochemical analysis.
Results: The results indicated that the lowest feed intake and body weight gain were found in group of rats received 7.5ml/day of cinnamon beverage orally. This group of rats recorded a reduction in blood glucose level, blood hemoglobin [HB] and hematocrit [HCT] values compared with positive control group but significantly higher in serum uric acid. Total cholesterol value showed a significant decrease and HDL-C significant increase by increasing the level of cinnamon beverage 2.5, 5 and 7.5ml/day.
Conclusion: Cinnamon is commonly used in Egypt as a hot beverage in winter. It can be added to the foods to give a palatable taste and smell. The study showed a decrease of blood glucose, total cholesterol, LDL-C, improved the HDL-C but lowered the HB and HCT values and increased serum uric acid.