Effect of Different Doses of Unripe Plantain (<i>Musa paradisiaca</i>) or Their Combinations with Ginger (<i>Zingiber officinale</i>) on Some Biochemical Parameters, and Hepatic and Pancreatic Histology of Streptozotocin-Induced Diabetic Rats

Iroaganachi, Mercy A.; Edem, David O.; Akpan, Henry D.; Edagha, Innocent; Eleazu, Chinedum O.

doi:10.1021/acsfoodscitech.3c00381

Cited by 2 publications

(2 citation statements)

References 63 publications

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“…In streptozotocin‐induced diabetic rats, the combination of ginger and unripe plantains has also demonstrated antihyperglycemic effects. However, in comparison to unripe plantains alone, the findings were not conclusive (Iroaganachi & Eleazu, 2015). Patients with type II diabetes mellitus can lower their blood glucose levels by drinking tomato and guava juice together (Hasneli & Mardhiyah, 2019).…”

Section: African Diet and Management Of Diabetesmentioning

confidence: 97%

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Matsinkou Soh,

Ngaha Damndja,

Njintang Yanou

2023

Food Science & Nutrition

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Throughout the world, the prevalence of metabolic diseases in general and type 2 diabetes (T2DM) in particular is constantly growing, and sub‐Saharan Africa (SSA) is not spared. The use of functional foods is a more practical option among the different approaches used in the management of T2DM owing to the fact that they are relatively less costly, safer, and more accessible. In addition to their low glycemic index just like foods currently used to manage diabetes, functional foods contain bioactive compounds such as polyphenols, dietary fibers, saponins, and peptides. They are so named because they have additional health advantages beyond their basic nutritional worth. Bioactive compounds can be found in a variety of SSA plant‐based foods, such as spices, fruits, vegetables, legumes, starchy foods, prepared foods, mixed foods, and prepared dishes. The goal of this review is to highlight some of the investigations into the effectiveness of local food and their antidiabetic mechanisms that have been studied in various SSA regions. Using the literature review as a basis, the authors state that SSA foods are rich in various bioactive compounds capable of regulating blood sugar through enhanced glucose tolerance, antioxidant effects, insulin sensitivity, and inhibition or activation of some key enzymes of the glucose metabolism that are linked to the prevention and management of T2DM. Many of the cited findings are preliminary, obtained from cell and preclinical studies, and therefore other studies need to be done to demonstrate the full potential of these foods to serve as bases for dietary guidelines.

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Section: African Diet and Management Of Diabetesmentioning

confidence: 97%

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Matsinkou Soh,

Ngaha Damndja,

Njintang Yanou

2023

Food Science & Nutrition

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“…While the experimental samples show the same trend of increment in the body weight, it is however lower than the weight of the normal control rat. Unripe plantains and pigeon peas are loaded with resistant starch content and the rice bran fibre content helps to delay the stomach being full for a longer period thereby aiding weight loss [34,35]. The food conversion ratio is a mathematical representation of the quantities of feed provided to the weight gained by consuming it.…”

Section: Food Intake and Body Weightmentioning

confidence: 99%

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

Oladebeye,

Fagbemi,

Ijarotimi

2023

EJNFS

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Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes. Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2022 to February 2023. Methodology: Flour samples were prepared by dispersing the flour into boiling water and turning and being allowed to cook for 15 min to obtain dough meals: PLD – (100% Plantain flour), used as a control sample; PLPRD – plantain flour: pigeon pea flour: rice bran flour (73.08:15.15:11.76); PSPRD – native plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP1SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (73.08:15.15:11.76); AP2SPRD – acetylated plantain starch: pigeon pea flour: rice bran flour (70.67:18.15:11.18). The weight gained, food intake, haematological parameters, fasting blood glucose and lipid profile of the resistant starch-based dough meal were compared with the commercial flour product, CRD (100% Cerolina flour: wheat and soybean) and the DM (untreated high-fat diet–STZ-induced diabetic rats) and NC (Normal control rats). Results: The weight gained and food intake ranged from 50.98±0.53 g to 180.12±1.07 g in NC and 33.98±1.64 g to 140.87±1.80 g in DM. The feed conversion ratio to the feed efficiency ratio was 0.28:0.25 and 4.15:3.53 in NC and DM respectively, which attributed to the food product to weight loss. The values of the haematological parameters (PCV, RBC, HB, MCV, MCH and MCHC) confirmed that the experimental rats had no trace of infection due to the generation of antibodies by WBC and differential counts (neutrophils, eosinophils, basophils, monocytes and lymphocytes). Rats fed with DM+AP1SPRD showed a decrease in low-density lipoprotein cholesterol (LDL-C), total cholesterol and triglyceride, and an increase in high-density lipoprotein cholesterol (HLDL-C). Conclusion: A resistant starch-based dough meal was significant for the production of short-chain fatty acids with lots of benefits on health. The intervention of resistant starch-based dough meals, AP1SPRD and AP2SPRD used in this study, almost normalized metabolic profiles in the experimental rats, similar to the control group by reducing the total cholesterol, total triglycerides and LDL-C while increasing HDL-C.

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Effect of Different Doses of Unripe Plantain (Musa paradisiaca) or Their Combinations with Ginger (Zingiber officinale) on Some Biochemical Parameters, and Hepatic and Pancreatic Histology of Streptozotocin-Induced Diabetic Rats

Cited by 2 publications

References 63 publications

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats

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