This study was carried out to examine the effect of cocoa extract (CE) on plasma glucose levels in hyperglycaemic rats induced with streptozotocin. Three concentrations of CE were used to study its effect on oral glucose tolerance test (OGTT). In the normal group, CE at 0.5 per cent concentration had significantly reduced the glucose level (p<0.05) at 0 and 60 min, 1.0 per cent at 0 (p<0.05), 60 (p<0.01) and 180 min (p<0.01), 3.0 per cent at 60 (p<0.05) and 180 min (p<0.01) as compared to control. In hyperglycaemic group, 3.0 per cent CE had reduced the glucose level significantly (p<0.05) at 60 as compared to control. Based on the results from OGTT, 3.0 per cent concentration was used to evaluate the effect of CE in a 2‐week study. There was no significant difference in reduced plasma glucose levels and lipid profiles in hyperglycaemic and normal rats, which were given basal diet enriched with 3.0 per cent CE extracted from cocoa powder as compared to the control (basal diet).
Amin, I., Faizul, H. and Azli, R. (2004), "Effect of cocoa powder extract on plasma glucose levels in hyperglycaemic rats", Nutrition & Food Science, Vol. 34 No. 3, pp. 116-121. https://doi.org/10.1108/00346650410536737Download as .RIS
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