Influence of Feeding Pasta Fortification with Mallow (Malva parviflora L.) Leaves Powder on Obese Diabetic Experimental Rats

Diabetes mellitus is a challenge for individuals today, affecting their health and quality of life because of its known complications. So, this study aimed to study the effect of feeding obese diabetic rats on diets containing 60% pasta fortification with In various levels of mallow(Malva parviflora L.)powder(0, 4, 8, and 12%). Compartmental rats were induced by a high-fat diet(HFD)afterwards injected by a low-dose of streptozotocin. Results showed an increasing levels of mallow leave powder in pasta, protein, fat, ash and fiber are progressively increased, but carbohydrates contents are progressively decreased.Also, total flavonoids and total phenols content and DPPH radical scavenging activity are gradually increased.Moreover, the result of feeding obese diabetic rats as increasing levels of mallow powder are significantly improved in nutritional indicator, decreased in relative organs weight, and reduced in blood glucose, glucosalated heamoglobin (HbA1c %), insulin resistance (IR),triglycerides (TG),total cholesterol(TC),very low-density lipoprotein cholesterol (VLDL-c),low-density lipoprotein cholesterol (LDL-c,atherogenic index and renal and liver function indicators. Result also, indicated that there are improved in plasma insulin, high-density lipoprotein cholesterol, and both of liver and kidney antioxidant enzymes but there are decreased in malondialdehyde (MDA)levels. So, the rat group which fed on a diet containing 12% mallow leaves powder has the best indicators in compared with the others.This may be due to nutritional and phytochemical of mallow and legume flour. Thus, this study recommend to incorporate mallow leaves powder in the daily diet to protect blood glucose, renal and liver functions and to avoid oxidative stress biomarkers and its related diseases.