摘要
采用链脲佐菌素(STZ)建立高血糖模型小鼠,随机分为模型对照组、低剂量黑苦荞茶组和高剂量黑苦荞茶组,连续30d灌胃,观察试验前后各组动物空腹血糖值变化及糖耐量情况。结果表明,与模型对照组相比,低剂量组动物的空腹血糖值及血糖上升百分率较有显著性降低,血糖曲线下面积也有降低的趋势。结论认为,黑苦荞茶具有改善糖尿病模型小鼠血糖的作用。
The diabetic model rat was caused by STZ. The rats were divided into three groups, i.e.,group of control, low dose group and high dose group, with the water suspended tartary buckwheat tea as the testing agent. After 30 days of stomach filling, the blood sugar and glucose tolerance of rats were measured, the results showed that, when compared with the control group, the blood sugar was evidently decreased and the glucose tolerance was increased in the low dose group. The conclusion is that the tartary buckwheat tea can alleviate the blood sugar situation of diabetic rats.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期4-6,共3页
Food Research and Development
基金
四川省教育厅重点科研项目"加工苦荞膳食纤维对人体糖尿病控制机理和应用的研究"所资助(项目编号2006A136)
关键词
黑苦荞茶
血糖
糖耐性
tartary buckwheat tea
blood sugar
glucose tolerance
