Influence of esparto grass on reducing serum glucose of alloxan diabetic rats, Nadia Al-Amoudi
Nadia Saleh Al-Amoudi, King Abd Al-Aziz University, Saudi Arabia
Abstract: This work was carried out to evaluate the hypoglycemic effect of fenugreek seeds (Trigonella Foenum Graecum L.) myrrh resin (Commiphora myrrha L.), the wild grown halfa herb – esparto grass (Cortaderia sellona L.) and their blend (using equal amounts of the three herbs) as hypoglycemic agents for alloxan diabetic albino rats. Fenugreek, halfa and blend were added to basal diet at 5 or 10%, while myrrh at 2.5 and 5%. Fenugreek, was the most potent antidiabetic agent, followed by halfa or blend then came the myrrh. Differences between low and high herbs concentration were not marked indicating that no need for the higher level. Hypoglycemic effect showed proximate effect al low herb concentration (43.92–45.70% serum glucose decrease compared to control + group) for fenugreek, halfa and the blend (myrrh showed 37.24% decrease) indicating no synerism was found when the blend was formed and each of fenugreek or halfa alone is enough to reach pronounced hypoglycemic effect. It should be taken into consideration that halfa is a wild grown neglected herb, which is costless. Fenugreek is a common not expensive seeds. Hyperglycemic raised the levels of serum total cholesterol (TC), triglycerides (TG) Low-Density Lipoprotein (LDL) and Very Low-Density Lipoprotein (VLDL) cholesterols, while diets with halfa, fenugreek, myrrh or the blend showed the reverse influence. These diets corrected also the disorders in liver and kidney functions due to diabetes mellitus. Reductions in Body Weight Gain (BWG) and Food Efficiency Ratio (FER) due to diabetes mellitus were corrected by halfa, fenugreek and blend diets. Myrrh seems to be of prospective value for control of overweight and obesity.
Keywords: Halfa (esparto grass), Trigonella foenum, Myrrh resin, Hypoglycemic effect, Diabetic rats - blend diet, Overweight, Obesity, Serum, Glucose - cholesterol, HDl cholesterol
