Journal Article

Effects of Red Cabbage on the Nutritional Status of Diabetic Rates

El-Zoghbi, Mohamed Sayed, El-Bannair, Nefisa Hassan, Abed El-Ghany, Sawsan Ahmed Mohamed

2016

Overview

The present study was carried out to evaluate the effect of red cabbage on the nutritional status of diabetic rats. Background: The red cabbage (Brassica oieracea var. capitata f. rubra) is a sort of cabbage, also known as red kraut or blue kraut after preparation. Its leaves are coloured dark red/purple.- Red cabbage is of high nutritional value as it is rich in minerals, vitamins, oligosaccharides, and a number of bioactive substances, such as anthocyanin's, flavonols, and glucosinolates having a positive impact on human health. Therefore the present study designed to assess the effect of red cabbage on the nutritional status of diabetic rats. Objectives: the aim of this study was conducted to investigate the effect of red cabbage on the nutritional status of diabetic rats through assessment of level of serum glucose, insulin, lipid profiles and some liver and kidney functions. Materials and Methods: Red cabbage was washed and sliced into small pieces and oven-dried at 50°C. Dried plants were crushed and bolted to get smooth powder. Diabetic rats groups groups were induced by injection of sterptozotocin (STZ) and they were fed on basal diet containing 2.5 and 5% Broccoli and the remaining groups were positive and negative control. After that the effect of the diet on the nutritional status, serum glucose, insulin, lipid profiles (TC, TG, LDL-C, HDL-C and VLDL-C) liver (ALT and AST) and kidney (creatinine, urea and uric acid) functions in the serum of rats were assessed. Also, histopathological changes were evaluated Results; It was found that red cabbage, have no significant differences toward body weight and food efficiency ratio of the all groups when compared with positive Control. Red cabbage reduced the serum glucose level in the all groups. The group of 5% red cabbage showed the best response. Also this group showed the most improvement in serum total cholesterol level. All groups have a reduction in serum triglycerides levels in this experiment. The group of 5% red cabbage showed the best response. The mean values of scrum LDL-C level decreased in the all groups, and all groups have a reduction in serum (VLDL-C) levels in this experiment, and it was observed that the group of 5% red cabbage showed the best response. Red cabbage increased (HDL-C) level in blood serum of rats in all groups, and high levels showed best responses. In kidney functions, red cabbage had no effect on uric acid level and enhanced urea and creatinine levels. Also, they decreased the liver enzymes (AST and ALT). Conclusion: the present study concluded that red cabbage have no effect on nutritional status but could enhanced glucose levels, lipid profile, kidney and liver functions in blood scrum of rats in the all groups. The most of best results showed in the high levels red cabbage (5%).

• Publisher: جامعة قناة السويس - كلية التربية بالإسماعيلية
• Subject: الأمراض المزمنة / الملفوف الأحمر / فئران التجارب / مرض السكر