The Effect of Tapioca Starch Modified with Green Tea and Red Guava Leaf Polyphenol on Rats Blood Glucose and Pancreatic Lange,hans Islet

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DC Field	Value	Language
dc.contributor.author	Elisa Diana Julianti
dc.contributor.author	Deddy Muchtadi
dc.contributor.author	Nurheni Sri Palupi
dc.contributor.author	Dewi Ratih Agungpriyono
dc.date.accessioned	2014-04-24T04:14:37Z
dc.date.available	2014-04-24T04:14:37Z
dc.date.issued	2014-04-24
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/68651
dc.description.abstract	The aim of this research was to determine the effect of tapioca starch modified with green tea and red guava leaf polyphenol on rats blood glucose and pancreatic Langer-hans islet. Ration containing tapioca starch modified with 4% green tea and 4% guava leaf extracts were fed to strep-tozotocin induced diabetic Sprague dawley rats. After 35 days of experiment, the blood glucose level and pancreatic Langerhans isIets were assayed The result showed that the tapioca starch modified with 4% green tea and 4% guava leaf extract diets could lower blood sugar levels in diabetic rats and increase the population of beta cells of pancreatic islets	en
dc.language.iso	id
dc.title	The Effect of Tapioca Starch Modified with Green Tea and Red Guava Leaf Polyphenol on Rats Blood Glucose and Pancreatic Lange,hans Islet	en
dc.type	Article	en
dc.subject.keyword	green tea	en
dc.subject.keyword	red guava	en
Appears in Collections:	Food Science and Technology

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