Beneficial Effects of Kombucha Tea on Alloxan-Induced Hyperglycemia in Rats

Recently people have started consuming kombucha tea as a healthful substitute to conventional fizzy drinks. The beneficial effects of kombucha tea on alloxan-induced hyperglycemia in rats is the aim of this research. In this study, kombucha tea was prepared using green and red tea, kambucha "mushroom and sugare. A total of 30 adult male Wistar Albino rats divided into 6 groups (5 rats each) were used in the current study. One group was fed basal diet only for 45 successive days and used as non-diabetic negative control group, while the other groups were used for induction of diabitic model after intraperitoneal injection of alloxan at a dose level of 150 mg/kg b.wt. One of the diabetic rat groups received only basal diet for the same period and used as positive control group, however other 4 diebtic groups were fed on 250 and 500 mg/kg b. wt., of kumbucha red and green tea, respectively. The obtained results revealed that all hyperglycemic rats then orally administered with kombucha red and green tea at two doses (250 and 500mg/kg b.wt.) showed significant increases in BWG, FER and HDL, whereas significant decreases in serum glucose, T.C, T.G, LDL, VLDL, AST, ALT, ALP, creatinine, urea and uric acid as compared to control positive group. The investigation concluded that kombucha red and green tea had hypoglycemic properties and could be used as folk remedies for hyperglycemia.