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. 2016 Feb 24;8(3):95.
doi: 10.3390/nu8030095.

Nigerian Honey Ameliorates Hyperglycemia and Dyslipidemia in Alloxan-Induced Diabetic Rats

Omotayo O Erejuwa  1 , Ndubuisi N Nwobodo  2 , Joseph L Akpan  3 , Ugochi A Okorie  4 , Chinonyelum T Ezeonu  5 , Basil C Ezeokpo  6 , Kenneth I Nwadike  7 , Erhirhie Erhiano  8 , Mohd S Abdul Wahab  9 , Siti A Sulaiman  10
Affiliations

Nigerian Honey Ameliorates Hyperglycemia and Dyslipidemia in Alloxan-Induced Diabetic Rats

Omotayo O Erejuwa et al. Nutrients. .

Abstract

Diabetic dyslipidemia contributes to an increased risk of cardiovascular disease. Hence, its treatment is necessary to reduce cardiovascular events. Honey reduces hyperglycemia and dyslipidemia. The reproducibility of these beneficial effects and their generalization to honey samples of other geographical parts of the world remain controversial. Currently, data are limited and findings are inconclusive especially with evidence showing honey increased glycosylated hemoglobin in diabetic patients. It was hypothesized that this deteriorating effect might be due to administered high doses. This study investigated if Nigerian honey could ameliorate hyperglycemia and hyperlipidemia. It also evaluated if high doses of honey could worsen glucose and lipid abnormalities. Honey (1.0, 2.0 or 3.0 g/kg) was administered to diabetic rats for three weeks. Honey (1.0 or 2.0 g/kg) significantly (p < 0.05) increased high density lipoprotein (HDL) cholesterol while it significantly (p < 0.05) reduced hyperglycemia, triglycerides (TGs), very low density lipoprotein (VLDL) cholesterol, non-HDL cholesterol, coronary risk index (CRI) and cardiovascular risk index (CVRI). In contrast, honey (3.0 g/kg) significantly (p < 0.05) reduced TGs and VLDL cholesterol. This study confirms the reproducibility of glucose lowering and hypolipidemic effects of honey using Nigerian honey. However, none of the doses deteriorated hyperglycemia and dyslipidemia.

Keywords: alloxan; diabetes mellitus; dyslipidemia; honey; hyperglycemia; hyperlipidemia; lipid profile; rats.

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Figures

Figure 1
Figure 1
Effect of honey on % change in BW of diabetic rats. Data are expressed as mean ± SEM. ** & *** A significant decrease (p < 0.01 & p < 0.001) when compared with non-diabetic control.
Figure 2
Figure 2
Effect of honey on BG concentrations of diabetic rats. Data are expressed as mean ± SEM. * A significant decrease (p < 0.05) when compared with initial BG concentrations within the same group.
Figure 3
Figure 3
Effect of honey on % change in BG of diabetic rats. Data are expressed as mean ± SEM. * A significant decrease (p < 0.05) when compared with non-diabetic control; † A significant decrease (p < 0.05) when compared with diabetic control.
Figure 4
Figure 4
Effect of honey on triglycerides of diabetic rats. Data are expressed as mean ± SEM. * A significant increase (p < 0.05) when compared with non-diabetic control; † A significant decrease (p < 0.05) when compared with diabetic control.
Figure 5
Figure 5
Effect of honey on HDL cholesterol of diabetic rats. Data are expressed as mean ± SEM. † A significant increase (p < 0.05) when compared with diabetic control.
Figure 6
Figure 6
Effect of honey on non-HDL cholesterol of diabetic rats. Data are expressed as mean ± SEM. * A significant increase (p < 0.05) when compared with non-diabetic control; † A significant decrease (p < 0.05) when compared with diabetic control.
Figure 7
Figure 7
Effect of honey on VLDL cholesterol of diabetic rats. Data are expressed as mean ± SEM. * A significant increase (p < 0.05) when compared with non-diabetic control; † A significant decrease (p < 0.05) when compared with diabetic control.
Figure 8
Figure 8
Effect of honey on coronary risk index of diabetic rats. Data are expressed as mean ± SEM. * A significant increase (p < 0.05) when compared with non-diabetic control; † A significant decrease (p < 0.05) when compared with diabetic control.
Figure 9
Figure 9
Effect of honey on cardiovascular risk index of diabetic rats. Data are expressed as mean ± SEM. * A significant increase (p < 0.05) when compared with non-diabetic control; † A significant decrease (p < 0.05) when compared with diabetic control.
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