Effects of Psidium guajava L. supplementation on STZ-induced Diabetes mice

ASIA unversity > 醫學暨健康學院 > 食品營養與保健生技學系 > 博碩士論文 > Item 310904400/11582

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题名:	Effects of Psidium guajava L. supplementation on STZ-induced Diabetes mice
作者:	Pei-Ying Lee
贡献者:	Department of Health and Nutrition Biotechnology
关键词:	Psidium guajava L.;Diabetes;STZ;anti-oxidation;anti-inflammation
日期:	2011
上传时间:	2011-09-30 01:12:27 (UTC+0)
出版者:	Asia University
摘要:	Diabetes was one of the major chronic diseases in Taiwan. Hyperglycemia-induced oxidative stress may play an important role in the development of chronic complications in diabetes mellitus. Guava (Psidium guajava L.) is a tropical fruit, which belongs to the family Myrtaceae, it is one of the most important economic fruit in Taiwan. Leaves and fruits of guava have been reported to have anti-diarrheal, hypoglycemic, lipid lowering, anti-bacterial and anti-oxidative activities. This study was divided into two parts, first part is to evaluate the ethanol and ethyl acetate extract of guava which anti-oxidative and anti-inflammatory ability. The second part of study is to observe the effects of guava supplementation in STZ-induced type 2 diabetes mice. All Balb/c mice were classified into seven groups as follows: normal group (N), diabetes group (DM), guava supplement groups (L, M, H), 5% guava and rosiglitazone supplement group (HR), and rosiglitazone group (R). In vitro study showed that the ethanol extract of guava has better anti-oxidative and anti-inflammatory activities. In vivo study showed that guava supplement groups could significantly improved the blood sugar, insulin resistance, creatinine, blood urea nitrogen, trigylcerides, cholesterol, non-esterified free fatty acids, C-reactive protein than diabetes group. As a result of PPAR??activation lead to reduce the iNOS and NF-?B protein expression and increase the GPx3 and ACO protein expression. These results indicated that guava supplement could attenuated the diabetic condition and possessed the pontential to developed the healthy foods.
显示于类别:	[食品營養與保健生技學系] 博碩士論文

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