A COMPARATIVE STUDY ON THE EFFECTS OF GARLIC (ALLIUM SATIVUM), INSULIN, AND COMBINATION OF BOTH ON BLOOD GLUCOSE LEVELS OF SWISS MICE
- 17 NO. PAGES
16 Swiss mice were chosen as subject and were divided into 4 groups; each group were given different treatment garlic, insulin, garli-insulin combination, and distilled water which was given to the control group. The subjects were acclimatized for one week, and fed with the same diet. Prior to experimentation, the subjects had undergone fasting for 8 hours. Upon determination of FBS, hyperglycemia was induced upon the subjects by intubating them with 0.4 ml of glucose solution (100 gm.240 ml). Upon determination of hyperglycemic values of each subject, they were given their respective treatment assigned to their groups. 0.01 ml of insulin were given to Group A, 0.1 cc of garlic were given to Group B, 0.01 ml of insulin and 0.1 ml of garlic were given to Group C, and 0.4 ml of water were given to Group D. The blood glucose level of each of the subjects were monitored every hour until the 3rd hour. The result of the experiment showed that garlic reduced blood glucose level from the first hour up to the third hour. The group which was treated with the combination of garlic and insulin had the largest decrease in blood sugar level relative to their hyperglycemic values. It was concluded that garlic has a hypoglycemic action.