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

Many plants with anti-oxidant properties proved to be effective on diabetes treatment. (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 in diabetic rats. Due to measuring bioactive component of as a rich source of flavonoid we investigate the hypoglycemic properties in raw and cooked type. 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. 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 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. Improving the blood glucose and lipid levels diabetic rats, in this study, may indicate that both raw and cooked extracts (especially the cooked one) may be beneficial in diabetic patients.