الفهرس 
Diabetes mellitus (DMOnly 14 pages are availabe for public view
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Abstract
This study was conducted to study the effect of green and brown lentil as powder on biological, biochemical and anti-diabetic changes of male albino rats. Study the efficiency of two concentrations (5 and 10 %) of green and brown as powder and anti-diabetic side effect changes of male albino rats.
Also, some physiological characteristics such as BWG, FI, FER and internal organs weight are determined.
Some biochemical parameters (blood glucose, liver functions, kidney functions, TC, TG, HDL, LDL, VLDL) and hematological parameter (RBC, WBC and hemoglobin) in tested albino rats were also measured.
Chemical composition and Anti-nutritional factors of green and brown lentil such as (tannins, phytates, oxalates, saponins and trypsin inhibitor) were determined.
Active compounds in green and brown lentils such as phenolic compounds, total flavonoids, and antioxidant activity of using HPLC and spectrophotometric methods were also determined.
The use of (48) male rats type albino weight ranges between (140-150 g ±10g) during the experiment period.
• Rats fed on basic meal for 7 consecutive days to make adjustment and rats are divided into 8 groups, each group which consists of six rats as follows:
group (1): -
Rats will feed on basal diet used as a control negative.
group (2): -
Injected rats by 150 mg/1 kg body weight to induce diabetes mellitus used as a positive control group.
group (3): -
A group of inflicted diabetics fed on the green lentil as powder by 5% of the weight of the diet.
group (4): -
A group inflicted diabetic is fed on the green lentil as powder by 10% of the weight of the diet.
group (5): -
A group inflicted diabetics fed on the brown lentil as powder by 5% of the weight of the diet.
group (6): -
A group inflicted diabetic is fed on brown lentils powder by 10% of the weight of the diet.
group (7): -
A group inflicted diabetic is fed on the mixture of green and brown lentils as powders by 5% of the weight of the diet.
group (8): -
A group inflicted diabetic is fed on the mixture of green and brown lentils as powders by 10% of the weight of the diet.
The experiment will take 28 days, at the end of the experimental period each rat weight separately then, rats are slaughtered and collect blood samples.
The obtained results could be summarized in the following:
6.1. Chemical composition of green and brown lentil
1. The moisture, protein, fat, ash, fiber, carbohydrates and energy value contents of green lentile as dry weight (DW) were 12.55, 24.60 ,1.87, 2.50, 23.30, 35.18% and 310.15 kcal/100g, respectively.
2. The moisture, protein, fat, ash and energy value of brown lentils as dry weight (DW) were 10.70, 25.29, 2.05, 2.78, 21.41, 37.77% and 331.70 kcal/100g, respectively.
6.2. Phytochemicals characteristics of green and brown lentils:
1. Green lentils have higher total phenols, total flavonoids, and scavenging activity contents. The mean values were 85.80 mg GAE / 100 g DW, 71.10mg CAT/100g DW and 42.40%, respectively.
2. Brown lentils were recorded lower total phenols, total flavonoids and scavenging activity contents. The mean values were 55.37mg GAE / 100 g DW, 60.74mg CAT/100g DW and 35.61%, respectively.
6.3. Phenolic compounds of green lentils fractionation by HPLC analysis:
1. The highest phenolic compounds in green lentil recorded for quercetin, vanillic and ferulic acid. The mean values were 291.05, 63.25 and 55.41 mg/g on dry weight basis, respectively.
2. While the lowest phenolic compounds in green lentil recorded for sinapic acid P- coumaric acid and p-hydroxybenzoic. The mean values were 0.10, 2.05 and 13.25 mg/g on dry weight basis, respectively.
6.4. Phenolic compounds of brown lentils fractionation by HPLC analysis:
1. The highest phenolics compounds in brown lentil recorded for quercetin, vanillic and ferulic acid. The mean values were 287.35, 60.17 and 53.10 mg/g on dry weight basis, respectively.
2. While the lowest phenolic compounds in recorded for brown lentil recorded for sinapic acid, P-coumaric acid and p-hydroxybenzoic. The mean values were 0.07, 1.41 and 10.75 mg/g on dry weight basis, respectively.