Treatment With Saffron Extract of the Diabetogenic Rats Induced by the Food Colorant Tartrazine

摘要

This study evaluated the antidiabetic and antidiabetogenic effect of saffron against diabetes induced by artificial dye Tartrazine on normal male rats. Rats were divided into 5 groups consisted of six rats and treatment was performed daily and orally. Levels of blood glucose and body weight have been evaluated every 10 days and clinical demonstrations and metabolic parameters were evaluated at the end of experiment. Results showed that treatment with Tartrazine and saffron did not affect body weights, metabolic parameters but changed the blood glucose levels after 105 days of administration. The levels of glucose and creatinine were significantly increased in group2 and group3 compared to control group. Treatment with saffron decrease creatinine level. The outcomes suggest that saffron has curative (antidiabetic) and protective (antidiabetogenic) effect against diabetes induced by Tartrazine via reducing blood glucose level and creatinine. Therefore, it should be considered in future therapeutic researches.