الفهرس 
Definition of the Diabetes MellitusOnly 14 pages are availabe for public view
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Abstract
This study was carried out to evaluate the effect of different levels of boiled and non-boiled green and black tea as a source of anti-oxidant and phenolic compounds on body weight gain (BWG %), feed intake, feed efficiency ratio, lipid profile, glucose, Insulin, liver function, kidney function and antioxidant enzymes on diabetic rats. Fifty male albino rats were divided into two main groups; the first group (5rats) fed basal diet used as negative control group. The second group (45rats) diabetic rats. where diabetes was induced by Streptozotocin (40 mg/Kg) in rats. Diabetic were divided into 9 sub-groups (5per each) sub group (1) served as positive control group, sub group 2,3 were fed basal diet and given orally non-boiled black tea in a dose of 1.5 and 3 ml, respectively. Sub group 4, 5 were fed basal diet and given orally boiled black tea in a dose of 1.5 and 3 ml, respectively. Sub group 6, 7 were fed basal diet and given orally non-boiled green tea in a dose of 1.5 and 3 ml, respectively. Sub group 8, 9 were fed basal diet and given orally boiled green tea in a dose of 1.5 and 3 ml, respectively. The results indicated that treatments significantly decreased the levels of BWG%, FER FI, T.G, cholesterol, LDLc, VLDLc, liver enzymes (ALT and AST) and MDA as compared with positive control group. On the other hand, the treatments significantly increased HDL, CAT, GSH and SOD as compared with positive control. In conclusion, boiled green tea can improve serum glucose level, lipid profile, liver function and antioxidant enzymes at the dose of 3 ml.
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