ANTIOXIDANT, ANTIDIABETIC AND LIPID LOWERING EFFECTS OF CINNAMON AND VITAMIN C IN HYPERGLYCEMIC RABBITS

Abstract

The study was done to evaluate the antioxidant effects of cinnamon and vitamin Cin controlling hyperglycemia and their effect on lipid profile in male rabbits incomparison with the effects of insulin therapy and control animals.Twenty four diabetic rabbits by the injection of alloxan 100 mg/kg body weightin the marginal vein of the ear. These diabetic rabbits were divided randomly into 4groups Number of animals in each group = 6:Group 1: Was given 2 I.U/ animal of insulin subcutaneously daily. Group 2: Wasgiven ground cinnamon orally 300 mg/kg body weight dissolved in 5 ml normalsaline daily. Group 3: Was given vitamin C orally 200 mg/kg body weight dissolvedin 5 ml normal saline daily. Group 4: Received orally 5 ml normal saline (0.9% Nacl)daily and considered as control group. All animal groups were treated for five weeks.Blood samples were taken from these groups weekly for biochemical analysis toestimate: Blood glucose, Lipid profile (include total cholesterol (TC), triglyglyceride(TG), high density lipoprotein (HDL), low density lipoprotein (LDL) and very lowdensity lipoprotein(VLDL) and serum malondialdehyde (MDA).The results showed high glucose and lipid concentration associated with anincreased oxidant stress alloxan induces on diabetic animals.The statistically analysis showed that a cinnamon and vitamin C significant (P<0.05) reduction in glucose and lipid profile (TC, TG, HDL, LDL and VLDL) inconcordance with a significant elevation in HDL (P<0.05). The level of MDA wasalso significantly reduced (P<0.05) in all period comparison with period beforetreated with vit. C and Cinnamon extract.It may conclude that, cinnamon and vitamin C have antioxidant activities to causean important role in reduction of blood glucose level and lipid profile inhyperglycemic animals.