Effect of mango (Mangifera indica, L.) ingestion on blood glucose levels of normal and diabetic rats

Abstract

The effects of the intake of flour obtained from mango pulp (Tommy Atkins cultivar) (6.85% soluble fiber, 11.96% insoluble fiber, 2.53% protein, 1.3% total lipids and 2.52% ash) on weight gain, dietary intake, glycemia and hepatic glycogen were studied in normal and diabetic rats. The diabetic animals eating diets containing 5, 10 and 15% mango flour during the 30 day study showed a significant decrease (p < 0.05) in blood glucose level in comparison to the diabetic controls eating a diet containing 0% mango. In the second study, diets with 0 and 5% mango flour were fed to diabetic rats to see if the 5% mango diet would still reduce blood glucose over a longer period. The blood glucose level of the rats consuming mango at the end of ninety days was 66% lower than that in the controls. In this study, it was also observed that the hepatic glycogen level of the animals fed mangos was 64% greater than in the controls, which might have contributed to the reduction in blood glucose in these animals. In addition, the animals fed mango had a higher serum insulin level (p < 0.05) than those in the control group. The results from this research suggest that mango flour can possibly help in the treatment of diabetes.