【摘 要】
：
目的:研究“黑蒜”(Black garlic)对链脲佐菌素致实验性糖尿病大鼠体质量与血糖的影响,并初步探讨其作用机理.
方法:腹腔注射50mg/kg链脲佐菌素造大鼠糖尿病模型.模型大
【机 构】
：
黑龙江省科学院大庆分院生物新技术研究所,大庆163319黑龙江省科学院,哈尔滨,150001黑龙江农垦职业学院,黑龙江哈尔滨150025
【出 处】
：
中国生物工程学会第六次全国会员代表大会暨第九届学术年会
论文部分内容阅读
目的:研究“黑蒜”(Black garlic)对链脲佐菌素致实验性糖尿病大鼠体质量与血糖的影响,并初步探讨其作用机理.
方法:腹腔注射50mg/kg链脲佐菌素造大鼠糖尿病模型.模型大鼠连续灌胃黑蒜30天,测定灌胃前及30天灌胃结束后大鼠体质量与血糖值.
结果:剂量为10g/kg的黑蒜对正常大鼠体质量和血糖水平没有显著的影响;对实验性糖尿病大鼠高、中(10g/kg、5g/kg)剂量组与模型对照组大鼠比较体质量均持续下降,血糖值持续升高,其差异无统计学意义.低剂量组(2.5g/kg)与模型对照组大鼠比较体质量下降有所缓解,血糖值升高慢于模型对照组,其差异具有统计学意义.
结论:适量食用黑蒜有降低血糖值、延缓糖尿病发展的作用,其机制尚需进一步研究.
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