|
|||||
|
|
Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats |
|
| Authors: | Diego Hernández-Saavedra Magdalena Mendoza-Sánchez Hebert L Hernández-Montiel Horacio S Guzmán-Maldonado Guadalupe F Loarca-Piña Luis M Salgado Rosalía Reynoso-Camacho |
| Institution: | 1. Research and Graduate Studies in Food Science, School of Chemistry, UAQ, Santiago de Querétaro, Querétaro, México 2. Department of Biomedical Research, School of Medicine, UAQ, Santiago de Querétaro, Querétaro, México 3. Campo Experimental Bajío (CEBAJ-INIFAP), Celaya, México 4. CICATA, Instituto Politecnico Nacional, Santiago de Querétaro, Querétaro, México |
| Abstract: | Diabetes is a disease characterized by a hyperglycemic stage that leads to a chronic inflammatory state. We evaluated the in vivo effect of a diet supplemented with 25 % cooked black bean cultivar Negro 8025 (N8025) flour in streptozotocin-induced diabetic rats. The effect was assessed before (preventive-treatment) and after (treatment) the onset of diabetes. There is a significant decrease of total phenolic, tannins and anthocyanins content after cooking, and the concentration of most of the single phenols analyzed are only slightly decreased. The treatment group showed a significant reduction of glucose (22.8 %), triglycerides (21.9 %), total cholesterol (29.9 %) and LDL (56.1 %) that correlates with a protection of pancreatic ß-cells. The diet with N8025 flour before the induction of diabetes did not exert a protective effect (glucose levels are similar to the diabetic control) but they have low levels of total cholesterol (47.5 %) and LDL (56.1 %). The preventive-treatment group did not inhibit the increase of TNF-α and IL-1β, whereas the treatment group did, compared to the diabetic control. Therefore, N8025 bean supplementation can be recommended to control diabetes. |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ | |