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http://dx.doi.org/10.3746/jkfn.2015.44.10.1415

Effects of Puffed Red Ginseng Power and Drink on Blood Glucose and Serum Lipid Profile in Streptozotocin-Induced Diabetic Rats  

Shim, Gun-Sub (Green Bio Co., Ltd.)
Seong, Ki-Seung (Korea Food Research Institute)
Lee, Kyoung-Won (Korea Food Research Institute)
Cho, Chang-Won (Korea Food Research Institute)
Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University)
Han, Chan-Kyu (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.10, 2015 , pp. 1415-1421 More about this Journal
Abstract
This study was performed to investigate the effects of puffed-red ginseng (PRG) powder and drink on blood glucose level and serum lipid profile in streptozotocin (STZ)-induced diabetic rats. For the experimental design, STZ-induced diabetic rats were fed PRG powder-supplemented diets (0.3%, 0.6%) and diluted drinks (0.14%, 0.28%) for 6 weeks. Concentrations of blood glucose during the experimental period decreased to 18.3 mg/dL in the 0.6% PRG diet group and 15.1 mg/dL in the 0.14% PRG drink group. Average reduction rate of blood glucose in the last week compared to reference blood glucose concentration decreased by 19.2% (A group), 37.4% (B group), 18.7% (C group), and 17.3% (D group) in the PRG treatment groups, respectively. These results indicate that PRG affects blood glucose via ginseng saponins administered in diet or drinking water, thereby suggesting that PRG has the ability to prevent increasing blood glucose in mild-induced diabetic rats.
Keywords
puffed-red ginseng; blood glucose; STZ-induced diabetic rats; ginsenoside; serum lipid profile;
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Times Cited By KSCI : 7  (Citation Analysis)
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