Abstract
The aim of this study is to evaluate the effect of barley consumption on sugar reduction in diabetic patients in male and female rats. The mice were divided into six groups with 10 mice per group. The mice injected the substance with 200 mg / kg body weight to induce diabetes. The study included 60 mice of both sexes, injected with aloxane and a dose of 200 mg / kg body weight to induce diabetes. The first group was represented by the control group as its members took standard food from the experimental animal food. The second group, which represents the induced control group as its members took the general measure of food, but injected the substance of the aloxane for comparison. While the third and fourth groups were fed an equal mixture of wheat flour and barley in the form of dry paste for both females and males for mice, respectively. The fifth and sixth groups were fed barley flour only for both sexes. Measure both body weight and blood sugar at the beginning and end of the two weeks of the experiment, where it was fed daily with various food treatments mentioned previously. Different blood parameters were measured, The physiological and histological changes of liver, kidney and brain were also studied. The results showed that there was a significant decrease in the percentage of blood clocates in groups with diabetes, and showed groups treated with barley decreased cholesterol and triglyceride with the emergence of changes in the tissue in the liver and kidneys, while the brain appeared in its natural form. Barley has a protective effect against diabetes.
Highlights
Barley plant is the fourth most produced cereal in the world after wheat, maize and rice, scientifically known as Hordeum vulgare L. and an ancient grain
Many studies have been founded that barley β-glucans effectively lower blood glucose levels, which is important in the prevention and management of type 2 diabetes (11; 17) and increase satiety, which supported weight management (8; 28)
The current study was aimed to determine the effect of consumption of barley flour in reducing blood sugar and other blood parameter in laboratory diabetes white mice after eating barley paste for two weeks
Summary
Barley plant is the fourth most produced cereal in the world after wheat, maize and rice, scientifically known as Hordeum vulgare L. and an ancient grain. "Barley is a very good source of molybdenum, manganese, dietary fiber, and selenium (13)". (23) presented that barley supplies a good source of the copper, chromium, phosphorus, magnesium, niacin and vitamin A. Barley is supplying a high nutritional values of β-glucan as a soluble and insoluble fibers which act to reduce blood cholesterol, lowered postprandial blood glucose and insulin levels and risk factor of heart disease (18; 23). Barley products are highly content of fiber, low fat that help to promote satiety score (12; 22) and that can be useful tools for weight loss and weight maintenance (29). Many studies have been founded that barley β-glucans effectively lower blood glucose levels, which is important in the prevention and management of type 2 diabetes (11; 17) and increase satiety, which supported weight management (8; 28). It was conducted to determine the effect of barly flour consumsson on histopathical changes in liver, kidney and brain tissues of the mice
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