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Abstract Title:

Effects of Clove and Fermented Ginger on Blood Glucose, Leptin, Insulin and Insulin Receptor Levels in High Fat DietInduced Type 2 Diabetic Rabbits.

Abstract Source:

Niger J Physiol Sci. 2018 Jun 30 ;33(1):89-93. Epub 2018 Jun 30. PMID: 30091738

Abstract Author(s):

A Abdulrazak, Y Tanko, A Mohammed, K A Mohammed, N M Sada, A Au Dikko

Article Affiliation:

A Abdulrazak

Abstract:

The aimed of this research is to evaluate the effects of clove and fermented ginger supplements on blood glucose,serum insulin, insulin receptor and Leptin levels of high fat diet-induced type 2 diabetes mellitus in rabbits. Clove and gingerare spices with records of medicinal value over decades. Thirty males rabbits weighing, 1-1.5kg were used for the research.Type 2 diabetes was induced by feeding the animals with a high fat diet for a period of eight weeks. Blood glucose levelswere determined after the induction period and rabbits having 140 mg/dL and above were selected for the study. The animalswere grouped into six groups with five (n=5) rabbits in each group: Group 1 (Normoglycemic control group.) received normalfeed and distilled water ad libitum for six weeks; Group 2 (Diabetic negative control group.) received normal feed anddistilled water ad libitum for six weeks; Groups 3 (Diabetic positive control.) received cholestran 0.26g/kg and normal feedfor a period of six weeks; Group 4 and 5 (diabetic rabbits) were fed on 12.5%, clove and 12.5% fermented gingerrespectively for a period of six weeks; while Group 6 were co-fed on 12.5% clove and 12.5% fermented ginger for a periodof six weeks. Fasting blood glucose levels were determined at weekly interval during the treatment period. At the end of theexperiment, the rabbits were euthanized by cervical dislocation and blood samples were collected for the determination ofinsulin, insulin receptor and leptin levels. A significantly (P<0.05) decrease in blood glucose levels was recorded in thesupplements treated groups compared to diabetic control group. Clove supplement been most effective and sustaining inantihyperglycemic activity, also appears with a significant decreasing effect on leptin levels compared to diabetic controlgroup. A significant increase in insulin levels was also noted in the fermented ginger treated group along with higher levelsof Leptin compared as compared to control group. In conclusion the result of the study show that clove and fermented gingersupplementation possesses anti-diabetic properties and may help in the control of hyperleptinaemia in type 2 diabetes.

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Sayer Ji
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