Effects of fermented and non-fermented garlic as an anti-diabetic on blood glucose levels of wistar rat

Abstract

Background: Garlic (Allium sativum Liin) is a root vegetable crop that is widely grown in different countries in the world. Garlic has chemical contents that are useful to health, like phytochemicals that are anti-diabetics, including flavonoids and saponins. Flavonoids and saponins have the function of deferring the absorption of carbohydrates so that glucose levels within the blood diminish. Objective: This research aims to compare the effect of fermented garlic (FG) and non-fermented garlic (NFG) on insulin levels. Materials and Methods: This study is an experimental laboratory in a completely randomized design. The study was completed in the Biochemistry Laboratory of Universitas Airlangga. The sample population in this study was 25 white male Wistar rats. The dosage of FG and NFG used in this study is 75mg/kg BW. Data analysis used the Tukey HSD test with a 95% confidence level. The average comparison test for each group was carried out using the significant (P0.05) manova test. Results: The results of this research indicate that the FG and NFG extract at a dose of 75 mg/kg BW can effectively decrease blood glucose levels, reduce malondialdehyde, and do not increase insulin levels. Conclusions: All in all, garlic has antioxidant and antidiabetic properties and can decrease blood glucose levels in Wistar rats.

Keywords

• anti-diabetic
• fermented garlic
• insulin levels
• non-fermented garlic