الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Red cabbage is one of important colorful vegetables. It has anti-oxidant,
anticarcinogenic, antihyperglycaemic and antihypercholesterolemic activity. It
contains anthocyanin pigments that are described as free radical scavenging and
antioxidant agents. Moreover, it contains vitamins A, B and C all of which have
protective roles against oxidative damage.
Therefore, this study was carried out to evaluate the effect of
supplemented diets with dry red cabbage at (10% and 15% of diet weigh) on
the improving of lipid profile, glucose level, liver function and kidney function
of diabetic and hypercholesterolemic rats.
Samples of red cabbage are collected and dried to determine the
chemical composition, anthocyanin, total antioxidant activity and total phenols.
Forty two adult Male albino rats, weighing (150 ±5) g of Sprague
Dawley strain. Rats were fed the standard diet for one week then divided into
three groups according to the following:
First group: negative control (6 rats)
Rats fed on standard diet only.
Second group (diabetic rats):18 rat for groups
Diabetic rats were divided into three sub groups (6 rats for each) as the
following:
Group 1. Rats fed on standard diet as the positive control.
Group 2. Rats fed on standard diet containing 10% of dried red
cabbage.
Group 3. Rats fed on standard diet containing 15% of dried red
cabbage.
Third group (hypercholesterolemic rats): 18 rat for groups
Hypercholesterolemic rats were divided into three sub groups (6 rats for
each) as the following:
Group 1. Rats fed on standard diet as the positive control.
Group 2. Rats fed on standard diet containing 10% of dried red
cabbage.
Group 3. Rats fed on standard diet containing 15% of dried red
cabbage.
At the end of experimental period (30 days), animal weight and
percentage of organs weight (liver, heart, kidneys, spleen and lungs) to body
weight were measured. Also, blood samples were collected to determine glucose
level, lipid profiles, liver and kidney function. Moreover, histopathological
changes on liver and kidney were studied.
The obtained results can be summarized as follows:
First: chemical composition, total phenols, total antioxidant
activity and anthocyanin of dried red cabbage.
1. Proximate chemical composition of dried red cabbage was 10.03, 16.03,
1.97, 23.04, 4.92 and 54.03 %on dry weight for moisture, protein, fat,
fiber, ash and carbohydrate respectively.
2. Total phenol, total antioxidant activity and anthocyanin of dried red
cabbage were 2.59 mg/g, 16.4 mg/g and 130.75 mg/100g respectively.
Second: Biological Changes:
1. There were significant increases in body weight gain between diabetic
rats which supplemented with dried red cabbage at (10% and 15%) as
compared with positive control group. Moreover, the group that
supplemented with 15% dried red cabbage showed the best treatment in
body weight gain between diabetic rats but there were no significant increases in body weight gain between all treated hypercholesterolemic
rats.
2. Significant increase was observed in feed intake at the diabetic group that
supplemented with 15% dried red cabbage but no significant increase at
both of the group that supplemented with 10% dried red cabbage and at
all hypercholesterolemic rats that supplemented with dried red cabbage
at (10% and 15%).
3. Supplementation with dried red cabbage at (10% and 15%) to diabetic
and hypercholesterolemic rats caused no significant increase in the
organs weight to body weight than positive control group except lung of
diabetic rats.
4. Consumed dried red cabbage at two levels (10% and 15%) on diets
revealed that no significant histopathological changes in liver and
kidney of diabetic and hypercholesterolemic rats as compared with the
positive control groups.
Third: Blood analysis:
1. There were significant decrease in the level of blood glucose for all
treated diabetic groups at two levels (10 and 15% of dried red cabbage)
as compared with positive control group. The highest reduce of glucose
level was for diabetic rats fed with 15% dry red cabbage.
2. The levels of TC and TG were significant decreased after
supplementation with dried red cabbage (10% and 15%) as compared
with positive control group in the diabetic and hypercholesterolemic rats.
3. Diabetic and hypercholesterolemic rats showed significant decreased in
HDL level but supplementation with dried red cabbage improved it. The
most significant effected group was that contains 15% dry red cabbage.
However LDL had the same trend with VLDL but showed the opposite
trend with HDL were significant decreased.
The levels of AST, ALT and ALP were increased in diabetic and
hypercholesterolemic rats while there were significant decreases in the
activity of these enzymes after supplementation rats with dried red
cabbage at (10% and 15%).
5. Significant decrease in the uric acid and creatinine concentration for
diabetic and hypercholesterolemic rats treated with (10% and 15% dried
red cabbage) as compared with the positive control groups.
These results suggest that supplementation with dried red cabbage to
diabetic and hypercholesterolemic individuals reduced the signs of symptoms
which accompanied with diabetes mellitus and cardiovascular disease.