The Hypoglycemic Properties of BAE Maca Max Preparation
Edward V. Krizhanovsky, Kamila B. Tursunova, Lim Kwong Choong and Ng Chee Ping
DOI : 10.3844/ojbsci.2009.17.20
OnLine Journal of Biological Sciences
Volume 9, Issue 1
Problem statement: Considering an urgency of a question of diabetes treatment and decrease the side effects of hypoglycemic therapies, there is a necessity to elaborate a new approaches to this problem. This study was directed on estimation of possibilities of a preparation of naturally modified BAE maca max product for improvement of semeiology of diabetes and reduce the glucose level in the blood. Approach: Experiment was carried out on not purebred rats, received from Rappolovo (Russia) nursery, with use of alloksan preparation for creation of models of type 1 and type 2 forms of diabetes. During the basic experiment animals have been divided into three groups: First group was made with control animals; second group, represented type 2 form of diabetes and third group represented animals with type 1 form of diabetes. Animals received BAE Maca Max preparation, which consists of two major active ingredients which are Maca and Tribulus Terresteris plants, in the form of drink, dissolved in 200 mL potable water from standard drinking bowls (after development of hyperglycemia). Glucose level defined before consumption of preparation, for 3rd day, 7th day and 10th day of consumption. Results: Result of experiences established that: Glucose level in blood of healthy animals for 10 day of experiment was in 1,26 times below than initial level (remaining in the range of norm); in group of animals with type 2 form of diabetes glucose level has reduced in 1,2 times; in the second group of animals with type 1 form of diabetes glucose level reduced in a range from 9,8±0,8-8,3±0,8 mmol L-1. Conclusion: Results of experiments showed that BAE maca max preparation possesses ability to statistical significant reduce the level of glucose in both type 1 and 2 forms of diabetes.
© 2009 Edward V. Krizhanovsky, Kamila B. Tursunova, Lim Kwong Choong and Ng Chee Ping. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.