文章基本信息

标题：Analysis of the Effect of Fish Bars Made of Bilih Fish (Mystacoleuseus padangensis Blkr) Flour to Reduce Oxidative Stress in a Diabetic Rat Model
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作者：Deni ELNOVRIZA ; Hadi RIYADI ; Rimbawan RIMBAWAN 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2020
卷号：66
期号：Supplement
页码：36-40
DOI：10.3177/jnsv.66.S36
出版社：Center for Academic Publications Japan
摘要：This study aims to analyze the effect of Bilih fish bars (BFB) on oxidative stress based on the levels of MDA and SOD in diabetic rat models. This study used a Randomized Complete Design (RCD). Forty white male rats of the Sprague-Dawley strain were placed into the following five groups: normal and diabetic rats that were fed either the standard feed and metformin, BFB, BFB, and metformin or BFF with a zinc dose of 0.54 mg. A single dose of STZ (40 mg/kg) was used to induce diabetes in the rats. The intervention lasted for 30 d. The differences in MDA and SOD levels between groups were determined with one-way ANOVA followed by Duncan’s New Multiple Range Test, and the significance of the statistical level was set at p 0.05). BFB and BFF lowered blood sugar levels and decreased the oxidative stress levels based on MDA levels in a diabetic rat model.
关键词：blood glucose;oxidative stress;Bilih fish;MDA;SOD