TY  - GEN
T1  - Thai red curry paste lowers glucose, oxidative stress and insulin levels in type II diabetic rats
A1  - Kettawan, A.
LA  - English
YR  - 2017
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-12820
AB  - In order to evaluate whether daily intake of Thai red curry in an amount equivalent to that consumed in a normal Thai meal could decrease blood glucose and oxidative stress of type 2 diabetes mellitus (T2DM), six-weeks old male Sprague Dawley rats were fed a high-fat (HF) diet for 2 weeks and T2DM was induced with an injection of streptozotocin (25 mg/kg body weight). Rats then were fed a HF diet supplemented with 0.5% freeze dried Thai red curry paste (TRCP). After 3 weeks, beneficial effects were seen in the lowering of blood glucose level, liver enzyme activities and hyperinsulinemia. In addition, TRCP improved moderately antioxidant activity. These findings suggest that TRCP intake may ameliorate insulin sensitivity and oxidative stress in T2DM condition. These benefits might be attributed to the numerous bioactive compounds present in TRCP. Further studies on long term effects and optimal dosage will have to be conducted in the T2DM rat model before recommendations are made regarding the efficacy of TRCP as a dietary supplement for patients with T2DM.
KW  - Processed foods
KW  - Food
KW  - Antioxidative compounds
KW  - Glucose
KW  - Insulin
KW  - Diabetes
KW  - Oxidative stress
ER  -