Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300034 |
Resumo: | Diabetes mellitus, an endocrine disorder, is the major cause of morbidity in developing countries, and it is considered the fourth leading cause of death worldwide. The conventional therapy for diabetes is insulin treatment. The peel of the Passion fruit is rich in fiber and prevents the absorption of carbohydrates, and thus can control and reduce the blood sugar rate. The objective of this study was to analyze the effect of the passion fruit peel flour on the glicemia of diabetic rats, as well as to study the probable action mechanisms. Wistar rats were used in the experiment and were offered the flours of the passion fruit peel in three concentrations: 5, 10, and 15%, and a casein diet as control. The most significant effect on the reduction of the glicemic rate was obtained with the 5% diet. The best values of hepatic glycogen were found in the 5 and 10% diets. The results of this study suggest that the 5% passion fruit flour diet was the one that provided the best reduction of blood glucose levels (59%) and the higher increase of the hepatic glycogen level (71%). The conversion of blood glucose into hepatic glycogen was considered the probable action mechanism involved. |
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Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rathyperglycemiadietspassion fruitdiabetesratsDiabetes mellitus, an endocrine disorder, is the major cause of morbidity in developing countries, and it is considered the fourth leading cause of death worldwide. The conventional therapy for diabetes is insulin treatment. The peel of the Passion fruit is rich in fiber and prevents the absorption of carbohydrates, and thus can control and reduce the blood sugar rate. The objective of this study was to analyze the effect of the passion fruit peel flour on the glicemia of diabetic rats, as well as to study the probable action mechanisms. Wistar rats were used in the experiment and were offered the flours of the passion fruit peel in three concentrations: 5, 10, and 15%, and a casein diet as control. The most significant effect on the reduction of the glicemic rate was obtained with the 5% diet. The best values of hepatic glycogen were found in the 5 and 10% diets. The results of this study suggest that the 5% passion fruit flour diet was the one that provided the best reduction of blood glucose levels (59%) and the higher increase of the hepatic glycogen level (71%). The conversion of blood glucose into hepatic glycogen was considered the probable action mechanism involved.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300034Food Science and Technology v.30 n.3 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000300034info:eu-repo/semantics/openAccessSalgado,Jocelem MastrodiBombarde,Talita Aparecida DiasMansi,Débora NieroPiedade,Sonia Maria de StefanoMeletti,Laura Maria Molinaeng2011-02-15T00:00:00Zoai:scielo:S0101-20612010000300034Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-02-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
title |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
spellingShingle |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat Salgado,Jocelem Mastrodi hyperglycemia diets passion fruit diabetes rats |
title_short |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
title_full |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
title_fullStr |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
title_full_unstemmed |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
title_sort |
Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat |
author |
Salgado,Jocelem Mastrodi |
author_facet |
Salgado,Jocelem Mastrodi Bombarde,Talita Aparecida Dias Mansi,Débora Niero Piedade,Sonia Maria de Stefano Meletti,Laura Maria Molina |
author_role |
author |
author2 |
Bombarde,Talita Aparecida Dias Mansi,Débora Niero Piedade,Sonia Maria de Stefano Meletti,Laura Maria Molina |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Salgado,Jocelem Mastrodi Bombarde,Talita Aparecida Dias Mansi,Débora Niero Piedade,Sonia Maria de Stefano Meletti,Laura Maria Molina |
dc.subject.por.fl_str_mv |
hyperglycemia diets passion fruit diabetes rats |
topic |
hyperglycemia diets passion fruit diabetes rats |
description |
Diabetes mellitus, an endocrine disorder, is the major cause of morbidity in developing countries, and it is considered the fourth leading cause of death worldwide. The conventional therapy for diabetes is insulin treatment. The peel of the Passion fruit is rich in fiber and prevents the absorption of carbohydrates, and thus can control and reduce the blood sugar rate. The objective of this study was to analyze the effect of the passion fruit peel flour on the glicemia of diabetic rats, as well as to study the probable action mechanisms. Wistar rats were used in the experiment and were offered the flours of the passion fruit peel in three concentrations: 5, 10, and 15%, and a casein diet as control. The most significant effect on the reduction of the glicemic rate was obtained with the 5% diet. The best values of hepatic glycogen were found in the 5 and 10% diets. The results of this study suggest that the 5% passion fruit flour diet was the one that provided the best reduction of blood glucose levels (59%) and the higher increase of the hepatic glycogen level (71%). The conversion of blood glucose into hepatic glycogen was considered the probable action mechanism involved. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300034 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300034 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612010000300034 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.30 n.3 2010 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126315656380416 |