黑蒜对实验性糖尿病大鼠降血糖作用的研究

Hypoglycemic Effect of Black Garlic in Experimental Diabetic Rats

目的：研究“黑蒜”（ Blackgarlic ）对链脲佐菌素致实验性糖尿病大鼠体重与血糖的影响，并初步探讨其作用机理。方法：腹腔注射50 mg／kg链脲佐菌素造大鼠糖尿病模型。模型大鼠连续灌胃黑蒜30天，测定灌胃前及30天灌胃结束后大鼠体重与血糖值。结果：剂量为10 g／kg的黑蒜对正常大鼠体重和血糖水平没有显著的影响；对实验性糖尿病大鼠高、中（10 g／kg 、5 g／kg ）剂量组与模型对照组大鼠比较体重均持续下降，血糖值持续升高，其差异无统计学意义。低剂量组（2．5g／kg）与模型对照组大鼠比较体重下降有所缓解，血糖值升高慢于模型对照组，其差异具有统计学意义。结论：适量食用黑蒜有降低血糖值、延缓糖尿病发展的作用，其机制尚需进一步研究。

Objective：Study on the＂black garlic＂（ Black garlic） on streptozotocin induced body weight and blood glucose in diabetic rats, And to explore its mechanism of action .Methods：Intraperitoneal injection of 50mg/kg streptozotocin diabetic rat model .Model in rats by intragastric administration of black garlic for 30 days, 30 days before the determination of gastric lavage and the filling weight and blood glucose in rats after the stomach .Results：The dose of 10g/kg black garlic on normal rat body weight and blood glucose levels have no significant effect on the experimental diabetic rats;high （10g/kg, 5g/kg）, middle dose group and model control group rats weight con-tinued to decline, blood sugar levels continue to rise , and the difference has no statistical significance .Low dose group （2.5g/kg） com-pared weight loss eased with the rats in the model group , blood glucose values increased slowly in the model control group , the difference was significant .Conclusion：Moderate consumption of black garlic reduces blood sugar value , delay diabetes development , its mechanism is still needed further study .