Palm oil and ground nut oil supplementation effects on blood glucose and antioxidant status in alloxan-induced diabetic rats

Olabiyi, Folorunso Adewale and Olatunji, Olusola Isaac and Makinwa, Temitope Tunmise and Oguntibeju, Oluwafemi Omoniyi (2019) Palm oil and ground nut oil supplementation effects on blood glucose and antioxidant status in alloxan-induced diabetic rats. Pakistan journal of pharmaceutical sciences, 29 (1). pp. 1-7.

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Abstract

This study investigated the effects of two common cooking oils (palm oil, PO) and (groundnut oil, GO) supplementation on the antioxidant status and diabetic indices in Alloxan (100mg/kg) induced diabetic Wistar rats. A total of forty-eight Wistar rats of both sexes were used for this study. They were divided into four groups of 12 animals each as: control, diabetic non-supplemented, diabetic supplemented with PO (200mg/kg/day)and diabetic supplemented with GO (200mg/kg/day) rats. Blood glucose, plasma vitamin E,SOD, Total Protein and Albumin levels were measured using standard laboratory procedures. After three weeks of supplementation there was a significant (p<0.05) reduction in blood glucose of supplemented groups compared with the diabetic non-supplemented group. Plasma Vitamins C and E, SOD, and Albumin levels were significantly (p<0.05) increased in the supplemented groups when compared with the diabetic non-supplemented group. However, the plasma levels of these parameters were found to be significantly (p<0.05) higher in the GO supplemented rats compared with the PO supplemented group. The plasma vitamin C levels in the diabetic groups were lower than in other groups while increased levels in the plasma total protein were not significant. There was no significant difference in the measured parameters in reference to the gender of the animals. It was concluded from this study that GO exhibited superior antioxidant activities and that the supplementation of red palm oil and ground nut oil as a source of antioxidant was beneficialin diabetic state as it reduced blood glucose and enhance antioxidant status.

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