Metabolic effects of cocoa extract (CE) on consumption of Low-and High-glycemic index (GI) diets in alloxan induced diabetic rats

The incidence of Diabetes Mellitus (DM) has increased dramatically, particularly among the Malaysian, as well as worldwide. There have many studies suggested of glycemic index (GI) studies for management of diabetes and lack of studies regarding the effect of application of glycemic index diets with the cocoa extract (CE). Hence this study was initiated to determine the metabolic effects of glycemic index diets with cocoa extract in diabetic rats. In the study, the metabolic effects of rats had been evaluated by characteristics of rats (body weight, body mass index (BMI) and food intake), glucose level and lipid profiles. The effects had been determined in rats with and without cocoa extract and the specific diets as selected. Wholegrain and white bread had been used as low-GI (51) and high-GI (77) diets respectively. Cocoa extract supplemented with polyphenols and methylxanthines was significantly (P < 0.05) reduced the glucose level (%‘=25.500), plasma total cholesterol (X²=21.500) and triglycerides (x²=23.000) for 2 weeks treatment with both GI diets in diabetic rats compared with non-supplemented rats. This study suggested that the cocoa extract possess more hypoglycemic and hypocholesterolaemic properties when consumed with low-glycemic index diets compared to high-glycemic index diets.