Hypoglycemic Effect of a Functional Food Based on Lentil and Capulin Oil in an Experimental Mouse Model with Type 1 Diabetes Mellitus.

Abstract

Introduction: Functional foods have been scientifically proven to have beneficial health effects, which is why this research is carried out to identify the protective effectiveness of lentil in conjunction with capulin oil, due to its physiological benefits for health, related to the prevention of various chronic diseases such as diabetes mellitus.

Objective: To identify the hypoglycemic effect of a functional food formulated from lentil flour with capulin oil, to control type 2 diabetes mellitus, in a murine experimental model.

Materials and methods: 3 formulations of functional foods based on lentil flour and a control diet were made, which were administered for 14 days to 4 groups of mice that were previously induced type 2 diabetes mellitus and blood chemistry analysis.

Results: A weight control was found in the mice that ingested diet A of an average of 0.18 g. In glucose, the groups present high values, for cholesterol diet A (129.12 mg / dl) and C (159.37 mg / dl) maintains a mean within normal limits. Triglycerides are low in diet A (19.25 mg / dl), however, in the case of uric acid, diet A (5.4 mg / dl) presents adequate results, diet 0 (7.88 mg / dl) is found in urea with low parameters and creatinine, diet C (0.61 mg / dl) presents normal clinical results.

Conclusions: The formulation of the functional food with lentil flour and capulin oil show us favorable results, both in weight maintenance and in uric acid control. Diet C made with lentil flour, favors the control of cholesterol, triglycerides, urea, creatinine, it is necessary to carry out studies with a longer time of intake of the diet at 14 days to be able to have more concrete results.