Biochemical Effects of Aloe vera Gel Powder in Hyperglycemic Rats and Sensory Quality of its Supplemented Bread | ||||
| مجلة بحوث التربية النوعية | ||||
| Volume 2025, Issue 94, July 2025, Page 1-20 PDF (334.77 K) | ||||
| Document Type: مقالات علمیة محکمة | ||||
| DOI: 10.21608/mbse.2025.397811.1656 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
سالم علي سالم  1; انتصار سعد شعبان2
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| 1قسم الاقتصاد المنزلي. كلية التريبة النوعية . جامعة الفيوم | ||||
| 2قسم الاقتصاد المنزلي. كلية البنات. جامعة عين شمس | ||||
| Abstract | ||||
| Use of natural products gained increasing interests due to its affordability and safe use; hence the present study aims to examine the effects of varied levels of Aloe vera gel (AVGP) diet on some biochemical parameters in hyperglycemic rats and to examine the effects of adding Aloe vera on quality characteristics of baked bread. Thirty adult male Spargue Dawely strain albino rats placed into two main groups, (1) the first group (6 rats) the negative control group; the second main groups (24 rats) were subjected to a single dose intraperitoneal injection with streptozotocin induce diabetes then divided equally into the following groups for 28 day, as follows; group (2) positive control group, (3) diabetic rats group fed on 1.25 % AVGP diet, group (4) diabetic rats group fed on 2.5 % AVGP diet and group (5) diabetic rats group fed on 5 % AVGP diet. Results showed that, treatments with AVGP reduced levels of blood glucose and enhanced insulin levels which suggest potential hypoglycemic effect of treatments with 2.5 and 5 % AVGP reduced blood glucose levels and enhanced levels of insulin; with decrements of MDA levels and kidney function parameters were enhanced in both groups compared with positive control diabetic rats. The lipid profile of treatments groups were enhanced by the addition of 2.5 and 5 % AVGP. The bread product with adding 1.25 and2.5 % AVGP have acceptability and may be have potential for being used as a functional food. | ||||
| Keywords | ||||
| Hyperglycemia; rats; Aloe vera; lipid profile; kidney function and supplmented bread | ||||
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