الفهرس 
Definition of Diabetes and PrediabetesOnly 14 pages are availabe for public view
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Abstract
The main target of this work is studying the effect of addition different concentrations (2% and 4%) of basil leaves, burdock as powder and its mixtures on biological, biochemical, histological, and anti-diabetic changes of male albino rats. Study the efficiency of different concentrations of basil leaves and burdock powder and its extract on anti-diabetic changes of male albino rats. Also, some physiological characteristics such as (total cholesterol, triglycerides, liver functions, kidney functions and internal organs weight) in tested albino rats were also measured. Some active compounds such as phenolic compounds and phyochemical of basil leaves and burdock powder and its extract using HPLC will also determine.
The use of (48) male rats type albino weight ranges between (140 ±10g) during the experiment period. Rats will feed 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 as a control negative.
• group (2): - Injected by alloxan a dose of 150 mg per kg of rat’s body weight and used as a positive control group.
• group (3): - A group infected obese is fed on burdock as powder by 2% of the weight of the diet.
• group (4): -A group infected obese is fed on burdock as powder by 4% of the weight of the diet.
• group (5): - A group infected obese is fed on basil leaves as powder by 2% of the weight of the diet.
• group (6): - A group infected diabetic is fed on basil leaves as powder by 4% of the weight of the diet.
• group (7): - A group infected diabetic is fed on mixture of burdock and basil leaves as powder by 2% of the weight of the diet.
• group (8): - A group infected diabetic is fed on mixture of burdock and basil leaves as powder by 4% of the weight of the diet.
The obtained results could be summarized in the following:
6.1. Chemical composition of burdock roots:
1. The results indicated that the moisture, protein, fat, ash, fiber, carbohydrates and energy value contents of burdock roots as dry weight (D/W) were 4.35, 10.49, 19.94, 3.93, 6.32, 59.32 and 458.70 Kcal/100g, respectively.
6.2. Chemical composition of basil leaves:
1. The results indicated that the moisture, protein, fat, ash, fiber, carbohydrates, and energy value contents of basil leaves as dry weight (D/W) were 8.12, 22.75, 2.20, 13.38, 10.94, 50.73 and 313.72 Kcal/100g, respectively.
6.3. Total phenolics, total flavonoids and antioxidant activity content of burdock roots and basil leaves extracts:
1. It is clear to notice that the higher total phenolic and total flavonoids and antioxidant activity content recorded for burdock roots. The values were 34.15 mg GAE/g D/W, 13.20 mg QE. /g D/W and 41.38 mg trolox/100g DM, respectively.
2. On the other hand, the lower total phenolic and total flavonoids and antioxidant activity content recorded for basil leaves. The value was 31.90 mg GAE/g D/W, 9.28 mg QE. /g D/W and 18.60 mg trolox/100g D/W.
6.4. Identification of phenolic compounds burdock roots by HPLC:
1. It is clear to mention that the highest phenolics compounds of burdock roots recorded for Salicylic acid, Benzoic acid and Chlorogenic acid. The values of phenolics compounds of burdock roots were 1428.5, 254.17 and 125.16 mg/g, respectively.
2. While, the lowest value recorded for P. Hydroxy benzoic acid, Quercetin, Caffiene, Cinnamic, Caffeic acid, p-Coumaric acid, Ferulic acid and Cynarin. The values were 92.49, 88.10, 59.26, 42.32, 40.10, 26.40, 14.15 and 0.54 mg/g DW, respectively.
3. On the other hand Cataehei did not detect these conditions.
6.5. Identification of phenolic compounds basil leaves by HPLC:
1. It is clear to mention that the highest phenolics compounds of basil leaves recorded for Rosmarinic acid, p-Coumaric acid and Protocatechuic acid. The values of phenolics compounds of basil leaves were 618.40, 195.70 and 193.10 mg/g DW, respectively.
2. While, the lowest value recorded for Gallic acid, Caffeic acid and Rutin. The values were 100.20, 58.70 and 35.50 mg/g DW, respectively.
3. On the other hand Ferulic acid, Cinnamic acid and Chlorogenic acid were not detected at these conditions.
6.6. Effect of basil leaves and burdock roots and their mixtures on bodyweight gain, feed intake and feed efficiency ratio of diabetic:
1. The obtained results showed that the body weight gain (BWG) % of negative control recorded the highest value when compared with positive control with a significant difference. The mean values were 56.21 and 22.10 %, respectively.
2. from diabetic rats groups, it is clear to notice that the highest (BWG) % recorded for (4%) mixture from basil and burdock roots, while the lowest BWG % recorded for (4%) basil leaves with a significant difference (P≤0.05). The mean values were 48.25 and 39.35%, respectively.
3. In the case of feed intake (FI), it could be noticed that the feed intake of negative control recorded the highest value when compared with positive control with a significant difference. The mean values were 25.75 and 17.45 g/day, respectively.
4. from diabetic rat groups, it is obvious that the highest feed intake recorded for (4%) mixture from basil leaves and burdock roots, while the lowest FI recorded for (4%) basil leaves with a significant difference (P≤0.05). The mean values were 24.15 and 19.15g/day, respectively.
5. The obtained results indicated that the highest feed efficiency ratio (FER) recorded for negative control group, while the lowest value recorded for positive control group with significant differences. The mean values were 0.078 and 0.045%, respectively.
6. On the other hand, the highest feed efficiency ratio of treated group recorded for (4%) basil leaves, while the lowest FER recorded for (2%) basil leaves with significant differences. The mean values were 0.073 and 0.064g, respectively.
6.7. Effect of basil leaves and burdock roots and their mixtures on organs weight of diabetic rats:
1. It is clear to notice that the liver weight of the positive control group recorded the highest value when compared with negative control group with a significant difference (P≤0.05). The mean values were 6.03 and 4.18g, respectively.
2. While, group rats fed on (4%) mixture from basil and burdock roots recorded the highest liver weight, while the lowest value recorded for the (4%) burdock roots with a significant difference (P≤0.05). The mean values were 5.79 and 4.70g, respectively.
3. On the other hand, kidney weight of positive control group recorded the highest value when compared with negative control group with a significant difference (P≤0.05), 1.14 and 0.57g, respectively.
4. While, the group fed on (4%) mixture of basil leaves and burdock roots recorded the highest kidney weight but the lowest value recorded for (4%) burdock roots with a significant difference (P≤0.05). The mean values were 1.08 and 0.62g, respectively.
5. In the case of Heart weight, positive control group recorded the highest value when compared with negative control group, which were 1.34 and 0.44g, respectively.
6. While, the group fed on (4%) mixture of basil and burdock roots recorded the highest heart weight but the lowest value recorded for (4%) burdock roots with a significant difference (P≤0.05). The mean values were 1.03 and 0.55g, respectively.
6.8. Effect of basil and burdock roots and their mixtures on glucose level of diabetic rats:
1. The obtained results indicated that the highest glucose level recorded for positive control group, while the lowest level recorded for negative control group with significant differences (P≤0.05). The mean values were 253.0 and 92.25mg/dl, respectively.
2. On the other hand, rats fed on (4%) mixture of basil leaves and burdock roots recorded the lowest glucose level with significant differences (P≤0.05) being, 119.25mg/dl. While the highest glucose level in diabetic rats was recorded for (2%) burdock roots with significant differences (P≤0.05). The value was 145.0mg/dl. It could be concluded that (5%) mixture of basil and burdock roots showed the