Cinnamon essential oil controlled lipid profile and glucose concentration in Streptozotocin-induced diabetic rats

Introduction: Diabetes is one of the fifth major leading causes of death in the world which needs more attention. Today, researchers are trying to find natural products, such as herbs and their derivations, for treatment of different disorders and diseases. For long time ago natural antioxidants, such as essential oils, have been interested because they decrease the risk of chronic diseases and encourage human health. Because of its special aroma, Cinnamon (Cinnamomum zylenicum) is commonly used in the food industry. In addition, it has strong antibacterial properties, antioxidant and hypocholesterolemic activities, and regulates the lipogenesis. This study was conducted to evaluate the effects of cinnamon essential oil (CEO) on lipid profile and glucose concentration in Streptozotocin-induced diabetic rats. Materials and methods: Male Wistar rats, weighing 250 ± 50 g, were made diabetic by single i.p. injection of streptozotocin (STZ) (60 mg/kg body weight). After diabetes induction, CEO injected i.p at doses 0, 50, 100 and 150 mg/kg for 28 days. Each group consisted of 10 rats. The group receiving of 0 mg/kg served as control. Results: Our findings showed that CEO, 100 and 150 mg/kg reduced the serum concentration of glucose, triglycerides, cholesterol and LDL-C (P<0.05) compared to the other groups. Conclusion: At the high levels, CEO has a therapeutic properties for treatment of diabetes

کلیدواژه ها:

Cinnamon ، Glucose ، Rat ، Streptozotocin ، Triglycerides