Effects of different concentrations of passion fruit peel (Passiflora edulis) on the glicemic control in diabetic rat

Food Science and Technology (Campinas)

Jocelem Mastrodi Salgado¹  Talita Aparecida Dias Bombarde¹  Débora Niero Mansi¹  Sonia Maria De Stefano Piedade²  Laura Maria Molina Meletti² 

[1],Universidade de São Paulo Escola Superior de Agricultura Luiz de Queiróz Departamento de Agroindustria, Alimentos e Nutrição/Nutrição Humana e AlimentosPiracicaba SP ,Brasil

关键词: hyperglycemia;    diets;    passion fruit;    diabetes;    rats;    hiperglicemia;    dieta;    maracujá;    diabetes;    ratos;   

DOI  :  10.1590/S0101-20612010000300034

来源: SciELO

【 摘 要 】

Diabetes mellitus, an endocrine disorder, is the major cause of morbidity in developing countries, and it is considered the fourth leading cause of death worldwide. The conventional therapy for diabetes is insulin treatment. The peel of the Passion fruit is rich in fiber and prevents the absorption of carbohydrates, and thus can control and reduce the blood sugar rate. The objective of this study was to analyze the effect of the passion fruit peel flour on the glicemia of diabetic rats, as well as to study the probable action mechanisms. Wistar rats were used in the experiment and were offered the flours of the passion fruit peel in three concentrations: 5, 10, and 15%, and a casein diet as control. The most significant effect on the reduction of the glicemic rate was obtained with the 5% diet. The best values of hepatic glycogen were found in the 5 and 10% diets. The results of this study suggest that the 5% passion fruit flour diet was the one that provided the best reduction of blood glucose levels (59%) and the higher increase of the hepatic glycogen level (71%). The conversion of blood glucose into hepatic glycogen was considered the probable action mechanism involved.

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