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Hypoglycemic and antioxidant potential of coconut water in experimental diabetes

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Food & Function Vol - 3 Issue - 6

Food & Function Vol - 3 Issue - 5

Food & Function Vol - 3 Issue - 4

Food & Function Vol - 3 Issue - 3

Food & Function Vol - 3 Issue - 2

Food & Function Vol -2

Food & Function Vol -1

Hypoglycemic and antioxidant potential of coconut water in experimental diabetes

Content Provider	Royal Society of Chemistry (RSC)
Author	Devi, V. Girija Preetha, P. P. Rajamohan, T.
Copyright Year	2012
Abstract	Coconut water is a natural nutritious beverage that contains several biologically active compounds. The present study aims to evaluate the hypoglycemic and antioxidant effects of mature coconut water (MCW) on alloxan-induced diabetes in experimental rats. The experimental animals were divided into four groups – normal control, normal rats treated with MCW, diabetic control and diabetic rats treated with MCW. The blood glucose, plasma insulin, hemoglobin, glycated hemoglobin, activities of the various antioxidant enzymes (catalase, superoxide dismutase, glutathione peroxidase and glutathione reductase) and lipid peroxidation markers (malondialdehyde, hydroperoxides and conjugated dienes) were evaluated in all the groups. The results indicate that the diabetic animals treated with MCW had decreased blood glucose levels and reduced oxidative stress induced by alloxan, which was evident from the increased activities of the antioxidant enzymes and the decreased levels of the lipid peroxidation products. The overall results indicate that MCW significantly attenuated hyperglycemia and oxidative stress in alloxan-induced diabetic rats, indicating the therapeutic potential of MCW.
Starting Page	753
Ending Page	757
Page Count	5
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	3
Issue Number	7
Journal	Food & Function
DOI	10.1039/c2fo30066d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Coconut water Antioxidant Diabetes mellitus type 2 Glucose Blood plasma Insulin Hemoglobin Glycated hemoglobin Catalase Superoxide dismutase Glutathione peroxidase Glutathione reductase Lipid peroxidation Malondialdehyde Oxidative stress Alloxan Hyperglycemia
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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