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J Nephropharmacol. 2016;5(2): 86-90.
PMID: 28197509
PMCID: PMC5297572
  Abstract View: 3872
  PDF Download: 3397


A comparative study on hypoglycemic properties, lipid profile and bioactive components of hydro-alcoholic extracts of cooked and raw Brassica napus

Fatemeh Akbari 1, Samaneh Khodadadi 2, Sedigheh Asgari 3, Hedaytolah Shirzad 1, Mahmoud Mirhoseini 1, Najmeh Shahinfard 1, Mahmoud Rafieian-Kopaei 1 *

1 Medical Plants Research Center, Shahrekord University of Medical Sciences, Sharekord, Iran
2 Nickan Research Institute, Isfahan, Iran
3 Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, Isfahan University of Medical Sciences, Isfahan, Iran
*Corresponding author: Prof. Mahmoud Rafieian-Koopaei, rafieian@gmail.com


Introduction: Many plants with anti-oxidant properties proved to be effective on diabetes treatment. Brassica napus (turnip) is an anti-oxidant plant consumed raw or cooked. In this study, we examined and compared hypoglycemic and hypolipidemic properties of raw and cooked Brassica napus in diabetic rats.

Objectives: Due to measuring bioactive component of Brassica napus as a rich source of flavonoid we investigate the hypoglycemic properties in raw and cooked type.

Material and Methods: For this experimental study, 50 male Wistar rats weighing 200-250 g were designated into five groups of 10 consist of control, diabetic control, diabetic cooked turnip, diabetic raw turnip, and diabetic glibenclamide. The alloxan-induced diabetic rats received extracts orally for 4 weeks. Then, the serum biochemical factors were measured and compared statisticaly by analysis of variance (ANOVA) test.

Results: Serum glucose, triglyceride (TG), cholesterol, and low density lipoprotein cholesterol (LDL-C) were significantly decreased in cooked and raw turnip rats compared to control ones. Cooked and raw Brassica napus extracts both helped high density lipoprotein cholesterol (HDL-C) increase; cooked turnip competency was superior in view of cholesterol and LDL-C decrease as well as HDL-C increase (P < 0.05). The mean difference in glucose and TG decrease was not significant between diabetic cooked turnip and diabetic raw turnip rats.

Conclusion: Improving the blood glucose and lipid levels diabetic rats, in this study, may indicate that both raw and cooked Brassica napus extracts (especially the cooked one) may be beneficial in diabetic patients.

Keywords: Diabetes mellitus, Brassica napus, Insulin

Implication for health policy/practice/research/medical education:

Brassica napus (turnip) is an anti-oxidant plant probably be effective in treatment of diabetes in raw or cooked form.

Please cite this paper as: Akbari F, Khodadadi S, Asgari S, Shirzad H, Mirhoseini M, Shahinfard N, et al. A comparative study on hypoglycemic properties, lipid profile and bioactive components of hydro-alcoholic extracts of cooked and raw Brassica napus. J Nephropharmacol. 2016; 5(‚Äč2):86-90.

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