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dc.contributor.authorGutierres, Vania O.-
dc.contributor.authorPinheiro, Clara M.-
dc.contributor.authorAssis, Renata P.-
dc.contributor.authorVendramini, Regina Célia-
dc.contributor.authorPepato, Maria Teresa-
dc.contributor.authorBrunetti, Iguatemy Lourenço-
dc.identifier.citationBritish Journal of Nutrition. Cambridge: Cambridge Univ Press, v. 108, n. 3, p. 440-448, 2012.-
dc.description.abstractWe investigated the effects of prolonged treatment of diabetic rats with curcumin-supplemented yoghurt on the physiological and biochemical changes associated with diabetes mellitus. An established metabolic cage model was used to assess these changes in three groups of streptozotocin-diabetic rats which had been administered, by gavage, curcumin blended into yoghurt in the doses of 30, 60 and 90 mg/kg body weight (BW) per d (groups DC30, DC60, DC90) for 31 d. One group of non-diabetic rats was also treated with 90 mg/kg BW per d curcumin (NDC90). Three control groups of diabetic animals received water (DW), yoghurt (DY) and insulin at 27.78 mu mol/d by subcutaneous injection (DI). Also, two groups of non-diabetic animals received water (NDW) and yoghurt (NDY). Groups DI and DC90 exhibited significant falls, relative to DW and DY, in food and water intake, urine volume, glycaemia, urinary urea and glucose, proteinuria, serum TAG and activities of aspartate and alanine aminotransferases, and higher hepatic glycogen and BW. These improvements were greater in DI than in DC90. No difference was observed in the serum levels of total cholesterol or HDL-cholesterol, or in the masses of adipose and muscular tissues, between DC90 and DW or DY. Moreover, the improvements in curcumin-treated rats, relative to DW and DY, were significant and dose-dependent. The NDC90 group also showed no difference from the NDW or NDY groups, in any of the markers for diabetes. In conclusion, curcumin mixed into yoghurt at the highest dose tested exhibited anti-diabetic activity, improving significantly most of the markers assessed in this study.en
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipFundação para o Desenvolvimento da UNESP (FUNDUNESP)-
dc.description.sponsorshipScientific Research Aid Program of the Araraquara School of Pharmaceutical Sciences-
dc.description.sponsorshipPrograma de Apoio ao Desenvolvimento Científico da Faculdade de Ciências Farmacêuticas da UNESP (PADC)-
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.publisherCambridge University Press-
dc.sourceWeb of Science-
dc.subjectFunctional fooden
dc.subjectBody weighten
dc.titleCurcumin-supplemented yoghurt improves physiological and biochemical markers of experimental diabetesen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUNESP Univ Estadual Paulista, UNESP Araraquara, Sch Pharmaceut Sci, Dept Clin Anal, BR-14801902 Araraquara, SP, Brazil-
dc.description.affiliationUnespUNESP Univ Estadual Paulista, UNESP Araraquara, Sch Pharmaceut Sci, Dept Clin Anal, BR-14801902 Araraquara, SP, Brazil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofBritish Journal of Nutrition-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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