(pp.183-197) S. N. Abd El-Rahman, A. M. H. Abdel-Haleem and H. M. AL Mudhaffar ‘Anti-diabetic effect of cinnamon powder and aqueous extract on rats’, IJFNPH, Vol. 3, No. 2, 2010

International Journal of Food, Nutrition and Public Health (IJFNPH)Soheir N. Abd El-Rahman & Amal M.H. Abdel-Haleem, Agriculture Research Center, Egypt
Hessa M. AL Mudhaffar, King Faisal University, Saudi Arabia

Abstract: The anti-diabetic effect of Cinnamon Powder (CP) and Cinnamon Aqueous Extract (CAE) in type II diabetic rats was studied. Cinnamon was administered at different doses (5, 10 and 15 g/100 gm diet of CP and 5, 10 and 15% of CAE at 2 ml/kg rat body weight, P.O.) for five weeks. It was found that blood glucose concentration significantly (p < 0.05) decreased compared with the control. Also, serum High Density Lipoprotein Cholesterol (HDL-C) levels were significantly (p < 0.05) increased and the concentration of Triglyceride (TGL), Total Cholesterol (TC), Total Lipids (TL), Low-Density Lipoprotein Cholesterol (LDL-C), Alanine Amino Transferase (ALT), Aspartate Amino Transferase (AST), urea and creatinine were significantly decreased after five weeks of the administration. The results obtained indicated that using 10% and 15% from CP and CAE were more beneficial than using 5% for glucose reduction in diabetic rats. These results suggested that CP and CAE have a regulatory role in blood glucose level and lipids and the most effective material used was 15% CAE.
Keywords: Cinnamon; Chemical composition; Anti-diabetic; Serum glucose; Cholesterol; Lipids; Transferases; Urea; Creatinine

IJFNPH_V3NSOHEIR et al-Itemid=.pdf
IJFNPH_V3NSOHEIR et al-Itemid=.pdf

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