Antidiabetic Effect of Functional Foods Containing Ipomoea batatas and Cinnamomum burmanii In Alloxan Induced Diabetic Rats

Abstract

Introduction: Diabetes Mellitus (DM) is a heterogeneous disease with signs of chronic hyperglycemia. Patients with DM must continue to consume sufficient food so that their nutritional needs are met. In this study, a functional food product was made in the form of biscuits made from purple sweet potato and cinnamon, which have been widely proven to contain anthocyanins and polyphenols that can affect blood glucose levels.

Objectives: This research used 25 Sprague Dawlay rats aged 2-3 months which were then divided into 5 test groups and then intervened based on group division for 21 days

Methods: The treatment dose 1,5 g/kg BW and 3,0 g/kg BW was carried out for 21 days calculated from 3 days after the induction of alloxan 150 mg/kg BW single dose, then the examination of blood sugar levels was carried out on day 12. After entering day 21, rats were taken blood for measurement parameters

Results: The results of the histological picture on pancreas organs of diabetic rats given both experimental doses also regenerate cells in the islets of Langerhans. Functional food in the form of biscuits containing of purple sweet potato and cinnamon,  can have a significant effect in reducing blood glucose, cholesterol, triglycerides, creatinine, SGOT and SGPT levels and can repair damage to the pancreas of diabetic rats.

Conclusions: Giving biscuit functional food preparations from Cinnamomum burmanii and Ipomoea batatas at a dose of 3.0 g / kg BW has a better effect on reducing blood glucose levels, improving lipid profiles, improving liver function, improving kidney function and can improve the histology of pancreatic islet cells of Langerhans diabetic rats.