الفهرس 
Review of literatureOnly 14 pages are availabe for public view
Abstract
Background: Diabetes mellitus (DM) is a metabolic disorder
whose complications effect widely on the quality of life, longevity
and healthcare costs. The potential of various anti-diabetic herbal
which are tested for its antidiabetic efficacy have been also
extensively illustrated. Coffee is one of the most consumed
beverages worldwide and is one of the main sources of chlorogenic
acid (CGA) especially in its green form with various biological
benefits so it’s expected to reduce the damaging effect of DM in
parotid salivary gland.
Objectives: The aim of the present study was to evaluate the
possible effect of green coffee beans aqueous extract on parotid
salivary gland of streptozotocin induced diabetic albino rats.
Material and methods: Forty two adult male albino rats were
divided equally into 3 main groups (14 rats each). group I (control)
rats received 0.2-0.25ml. citrate buffer. This group was divided
equally into 2 subgroups IA, IB in which rats were sacrificed
corresponding to their experimental subgroups. group II (diabetic)
rats injected by single dose of STZ (40mg\kg). group III (diabetic
treated) rats received green coffee at a dose of 93mg/kg in form of
aqueous extract 1.24-1.55ml. orally once a day from the
development of diabetes till the day of sacrifice. In group II and III
rats were divided into subgroup A and B (rats sacrificed after 1 and
2 weeks of development of diabetes, respectively). Parotid glands
were dissected and examined histologically and
immunohistochemically.
Results: Caspase-3 area% and interacinar space area% showed
significant increase in rats’ parotid gland of diabetic subgroup IIB,
while caspase-3 area% and interacinar space area% showed
significant decrease in rats’ parotid gland of diabetic treated
subgroup IIIB.
Conclusions: Green coffee aqueous extract can decrease the
deteriorative effects of diabetes on parotid salivary glands in time
dependent manner