Author(s)

Sahar Soltan Abdel Magied Soltan

Home Economics (Nutrition & Food Science), Faculty of Specific Education, Fayoum University.

The aim of this study was to investigate the effects of varieties sources of omega-3 on diabetic rats. Fifty six male albi-no rats were divided into 7 group: first group was fed on normal basal diet (maintained at negative control group), group 2 diabetic group fed on 60% fructose, group 3 fed on 60% fructose + 8% fish oil, group 4 fed on 60% fructose + 8% flaxseed oil, group 5 fed on 60% fructose + 4% corn oil + 4% fish oil, group 6 fed on 60% fructose + 4% corn oil + 4% flaxseed oil and group 7 fed on 60% fructose + 4% fish oil + 4% flaxseed oil. Fatty acid composition of investigated oils show that the corn oil contained high levels of omega-6 fatty acid (LA: 56.95%), flaxseed oil contained high level of short chain omega-3 fatty acid (ALA: 56.31%), meanwhile fish oil only has high concentration of long chain omega-3 fatty acid 39.20% (23.98% of EPA and 15.22% of DHA). After 8 week feeding of fish oil, flaxseed oil, corn oil + fish oil, corn oil + flaxseed oil and fish oil + flaxseed oil show reduces levels of glucose by 49.09%, 44.0%, 43.4%. 43.6% and 44.9% respectively. Data revealed significant decrease (P < 0.05%) was observed of TC, TG, LDL and VLDL of all treatment. Urea and creatinine in diabetic rats was increase, in contrast the glutathione reduced was decrease compared to the control group. Fish oil show the highest decrease in urea and creatinene and the highest increase in glutathione levels and insulin compared to other sources of omega-3. Omega-3 fatty acids have potential effect to protect pancreas from up normality changes which induced in diabetic disease. The data suggest that omega-3 fatty acid and fish oil especially may be effective in the prevention of diabetic disease.

Diabetes Mellitus; Omega-3; Fish Oil; Flaxseed Oil; Corn Oil; Insulin; Antioxidant Enzyme

S. Soltan, "The Effects of Varieties Sources of Omega-3 Fatty Acids on Diabetes in Rats," Food and Nutrition Sciences, Vol. 3 No. 10, 2012, pp. 1404-1412. doi: 10.4236/fns.2012.310184.