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RISS 인기검색어
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- 저자 : C.V. Anuradha (검색결과 2 건)
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C.V. Anuradha,S. Rajamani,R. Suganthi,M.K. Ravichandran 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.4
Fructose feeding has been shown to induce insulin resistance in rats, associated with hyperinsulinemia, hy-perglycemia, and hypertriglyceridemia. We have investigated the effect of administering food seasoning spices mixture (SM)on glucose, insulin, and lipids in circulation and carbohydrate enzymes in the erythrocytes of high fructose-fed rats. Addi-tionally, we also measured the protein glycation status by assaying the levels of glycated hemoglobin, fructosamine, and plasmaprotein glycation. Male Wistar rats received a daily diet containing either 60% fructose or 60% starch (control). The rats wereadministered SM at three different doses (10, 30, or 50 mg/day per rat) orally 15 days later. At the end of the 45-day exper-imental period, fructose-fed rats showed significantly higher levels of plasma glucose and insulin, dyslipidemia, and alter-ations in enzyme activities. Treatment with SM significantly reduced plasma glucose and insulin levels and brought about afavorable lipid profile. In these rats, the activities of enzymes of glucose metabolism were normal. These effects were ob-served at all three doses of SM. High homeostasis model assessment (HOMA) values indicated insulin resistance in fructose-fed rats, while the HOMA values in SM-treated fructose-fed rats were comparable to those of control rats. We conclude thatadministration of SM improves glucose metabolism and plasma lipid profile in fructose-fed rats, possibly through improvedinsulin-sensitizing actions of the active constituents.
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C.V. Anuradha,R. Suganthi,S. Rajamani,M.K. Ravichandran 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.1
High fructose feeding in normal rats induces insulin resistance and also facilitates oxidative damage. The pre-sent study examines the effects of a spices mixture (SM) on oxidative stress markers and antioxidant potential in tissues ofhigh fructose-fed insulin-resistant rats. Male Wistar rats received a semisynthetic diet containing either 60% fructose or 60%starch. SM administration at three different doses (10, 30, and 50 mg/day per rat) was initiated orally 15 days later and con-tinued for the next 30 days. After the total experimental period of 45 days, peroxidation of lipids and antioxidant status inliver and kidney were quantified. Fructose-treated rats showed increased levels of peroxidation indices such as thiobarbituricacid-reactive substances and lipid hydroperoxides in tissues. The condition was associated with an inadequate antioxidant sys-tem. Administration of SM along with fructose diet reduced the levels of peroxidation markers in tissues and improved theantioxidant status. The positive effect of SM on the oxidantantioxidant balance could be attributed to the active constituentsof the different spices present in the mixture.
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