Abstract
The aim of this study is to investigate the effect of some phenolic compounds such as catechines that heavily present in tea and cocoa extracts against diabetic induction using streptozotocin (STZ) treated rats. Eighty male albino rats were divided into eight groups of ten rats each as follows; normal, black tea, green tea, cocoa , STZ- diabetic, STZ- diabetic + black tea, STZ- diabetic + green tea, STZ- diabetic + cocoa. Blood glucose, glycosylated hemoglobin, serum insulin and lipid profile were assessed in all groups. In addition, HOMA-IR and atherogenic index were calculated. Further, inflammatory markers and other metabolic parameters such as endothelial dysfunction and oxidative stress markers were estimated. The data showed that all the used extracts had antioxidant and anti-inflammatory effect against STZ induced diabetes. Although, green tea extract showed the maximum improvement in antioxidants levels and cocoa extract showed the maximum improvement in inflammatory markers. We concluded that tea and cocoa extracts had a protective effect against STZ induced diabetes which attributed to their free radical scavenging antioxidants that reduced both the production and release of inflammatory markers.
Highlights
Diabetes mellitus is a metabolic disorder and is considered one of the major causes of morbidity and mortality worldwide (Bhardwaj et al, 2014)
Several microvascular and macrovascular complications are developed during diabetes and this is due to the enhanced generation of free radicals, oxidative stress and deficiency of endogenous antioxidants (Rahimi et al, 2005).Streptozotocin or streptozocin (STZ) is a synthetic antineoplastic agent that is used for treating certain cancers of the islets of Langerhans in mammals due to its cytotoxic effect on the insulin producing β-cells of the pancreas
Serum insulin was significantly decreased in STZ-diabetic control group compared to normal control group (P
Summary
Diabetes mellitus is a metabolic disorder and is considered one of the major causes of morbidity and mortality worldwide (Bhardwaj et al, 2014). Many studies illustrated that polyphenolic compounds can prevent type 2 diabetes mellitus (Montonen et al, 2004; Bahadoran et al, 2013). The copious presence of polyphenols in our diet in addition to their low toxicity recommended them to protect health against oxidative stress and diabetes mellitus (Pandey and Rizvi, 2009). Tea and cocoa are food sources rich in phenolic compounds which have many important functions including antioxidant, antimutagenic and antitumor activities (Othman et al, 2007). Green tea, cacao liquor, chocolate and cocoa are excellent sources of catechin (Figures 2 and 3). We evaluate the antioxidant and anti-inflammatory effect of catechin in tea and cocoa extracts on STZ- diabetic rats
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