The Effect of Popcorn Produced from Different Corn varieties on Oxidative Stressed Diabetic Rats

نوع المستند : المقالة الأصلية

المؤلفون

1 Nutrition and Food Science Dept., Faculty of Home Economics, Arish University

2 Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University

المستخلص

Food products made from low-glycemic index (GI) raw materials need to be modified to ensure they can still contribute to the nutritional adequacy of people with diabetes. This study aimed to investigate the efficacy of popcorn produced from different corn species on glucose concentration and oxidative stress in diabetic rats. Thirty rats were divided into two main groups: The first main group (n=6) was fed a basal diet only and kept as a control negative group (-ve), The second main group (n=24 diabetic rats) were injected by a single intra-peritoneal of freshly prepared STZ (60 mg/kg BW), which were further divided into 4 subgroups (6 rats each): Subgroup (1): diabetic rats fed on a basal diet as a positive control group. Subgroups (2- 4): diabetic rats fed on a basal diet supplemented with popcorn made from yellow corn, Balady corn, or hybrid corn, at the level of 10%, respectively. The results showed that popcorn made from different corn species increased (P<0.05) the final body weight, feed intake, and body weight gain% values when compared to the positive control rats. Moreover, rats treated with popcorn produced from different corn species showed a significant increase (p<0.05) in insulin concentration, lower glucose levels, and increase in the level of antioxidant enzymes as well as improving liver functions. The findings indicated that popcorn made from various corn species may have a therapeutic role in improving the oxidative stress as well as managing diabetes complications.

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