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has been cited by the following article:

• TITLE: The Effects of Varieties Sources of Omega-3 Fatty Acids on Diabetes in Rats

  AUTHORS: Sahar Soltan Abdel Magied Soltan

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

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.10, October 12, 2012

  ABSTRACT: 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