In vitro antioxidants and haematological and nephroprotective effects of biscuits produced from three medicinal flour blends fed to high-fat diet/streptozotocin (STZ)-induced diabetic rats
作者： MA Sodipo , MO Oluwamukomi , JO Agbede , G Oboh , None
DOI: 10.1007/S00580-020-03161-5
关键词: In vitro 、 Flavonoid 、 Chemistry 、 Food science 、 Diabetes mellitus 、 Creatinine 、 DPPH 、 Urea 、 Streptozotocin 、 Uric acid
摘要: This study investigated the in vitro antioxidants and haematological nephroprotective effects of biscuits produced from three medicinal flour blends fed to high-fat diet/streptozotocin (STZ)-induced diabetic rats. The were at different proportions blends. total phenol flavonoid, FRAP, DPPH, α-amylase glucosidase determined. White Albino Wistar rats induced with streptozotocin (STZ) formulated for 14 days. animals sacrificed, blood was obtained used determine parameter. Then, liver kidney examined histopathological possessed phenolic content, reduced Fe2+ Fe3+, scavenge DPPH inhibited activities. It observed that parameters treated improved significantly compared untreated STZ-induced creatinine, urea, uric acid biscuits. lowered glucose level Therefore, this biscuit may be useful management diabetes.
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