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Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats

2017; Elsevier BV; Volume: 45; Linguagem: Inglês

10.1016/j.jff.2017.03.047

2214-9414

Érica Aguiar Moraes, Rafaela da Silva Marineli, Sabrina Alves Lenquiste, Valéria Aparecida Vieira Queiróz, Rafael Ludemann Camargo, Patrícia Cristine Borck, Everardo M. Carneiro, Mário Roberto Maróstica,

Pancreatic function and diabetes

The effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and whole sorghum flour decreased fasting glucose, improved glucose tolerance, insulin resistance and reduced insulin secretion. Sorghum showed a slight improvement in antioxidant status. Animals fed with sorghum flour fractions improved liver CAT, GRd and GPx activities and decreased plasma lipid peroxidation. Additionally, whole sorghum flour can be used as a strategy to ameliorate glucose/insulin homeostasis by increasing insulin sensitivity, leading to pancreatic islet function preservation in a prediabetic condition.