The effect of guar gum and ispaghula on blood glucose tolerance, serum insulin and lipid levels in non-insulin dependent diabetics. | [Pakistan Journal of Medical Research • 1995]

Author(s):

1. Javed Ahmed: Faculty of Pharmacy, Punjab University, Lahore, Pakistan, PMRC Research Centre, Fatima Jinnah Medical College, Lahore, Pakistan

2. Sh. M. Afzal: Faculty of Pharmacy, Punjab University, Lahore, Pakistan, PMRC Research Centre, Fatima Jinnah Medical College, Lahore, Pakistan

3. Mussarat Jabeen: Faculty of Pharmacy, Punjab University, Lahore, Pakistan, PMRC Research Centre, Fatima Jinnah Medical College, Lahore, Pakistan

4. Shameem Ahmad Siddiqui: Faculty of Pharmacy, Punjab University, Lahore, Pakistan, PMRC Research Centre, Fatima Jinnah Medical College, Lahore, Pakistan

5. Fayyaz-Ud-Din: Faculty of Pharmacy, Punjab University, Lahore, Pakistan, PMRC Research Centre, Fatima Jinnah Medical College, Lahore, Pakistan

Abstract:

The effect of addition of 2.5 gm of guar gum and 7 gm of ispaghula to 50 gms of glucose in 250 ml of water on blood glucose, serum insulin and lipid levels were studied in a total of 21 non-insulin dependent diabetics and 22 normal healthy volunteers. Guar gum siginificantly lowered the blood glucose during the GTT but not significantly effect the serum insulin level 3 hoursafter the ingestion of guar gum with oral glucose load in both normal volunteers and non insulin dependent ingestion of guar gum with oral glucose load in both normal vounteers and non insulin dependent diabetics. Ispaghula on the other hand did not significantly effect the blood glucose or serum insulin level in the normal volunteers and NID diabetics. Guar nor ispaghula significantly changed the lipid levels. Guar is useful in lowering the post-prandial blood glucose and may provide anti diabetic therapy.

Page(s): 82-87

DOI: DOI not available

Published: Journal: Pakistan Journal of Medical Research, Volume: 34, Issue: 2, Year: 1995

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