Islamic Azad University, Marvdasht , alihoseini_57@yahoo.com
Abstract: (5011 Views)
Background and Objectives: Diabetes disease can have destructive effects on different organs such as the liver. At this situation, alanine aminotransferase and aspartate aminotransferase increase in the blood. This study aimed to review the effect of aloe vera with swimming training on alanine aminotransferase and aspartate aminotransferase levels of streptozotocin induced diabetic rats.
Materials and Methods: 84 rats divided into seven groups; -week healthy control, fourth-week healthy control, first-week diabetic control, fourth-week diabetic control, Aloe Vera extract, swimming training, and swimming training with Aloe Vera extract. The training program included 30 minutes of swimming, three times per week, for 4 weeks. At the end, alanine aminotransferase and aspartate aminotransferase levels were measured by gathering blood samples from the heart. One-way ANOVA and Tukey post hoc tests were used for statistical analysis of data (α = 0.05).
Results: The results showed that induction of diabetes significantly increases alanine aminotransferase and aspartate aminotransferase (p= 0.001) Also swimming training and Aloe Vera consumption for four weeks have significant effect on reduction of alanine aminotransferase and aspartate aminotransferase (p= 0.001), whereas the four-week swimming training together with Aloe Vera consumption has more effect on the reduction of alanine aminotransferase and aspartate aminotransferase (p=0.001).
Conclusion: It can be concluded that although swimming training and Aloe Vera consumption separately have lowering effect on alanine aminotransferase and aspartate aminotransferase, but swimming training together with Aloe Vera consumption has more effect on the reduction of alanine aminotransferase and aspartate aminotransferase.
Hoseini A, Zar A, Mansouri A. Effect of Aloevera with Swimming Training on the Alanine Aminotransferase and Aspartate Aminotransferase Levels of Diabetic Rats. Iranian J Nutr Sci Food Technol 2017; 11 (4) :29-38 URL: http://nsft.sbmu.ac.ir/article-1-2156-en.html