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ObjectiveTo study hypoglycemic, hypolipemic and antioxidant effects of purple sweet potato flavonoids (PSPF).Methods1. PSPF was extracted by ultrasonic extraction technology.2. Diabetes mellitus (DM) was induced in rats by intraperitoneal injection of streptozotocin (STZ,65 mg·kg-1)aftet 12 hours of fasting.All the rats were divided into six groups randomly, including normal control group, diabetic model group, metformin group(90 mg·kg-1), PSPF high-dose (240 mg·kg-1), medium dose (120 mg·kg-1) and low dose group (60 mg·kg-1), weight, food and fluid intake were monitored every day, fasting blood glucose (FBG) was measured every 2 W and at the end of the experiment, GSP, TC, TG, HDL-C, LDL-C, MDA, GSH, T-SOD changes were tested. Also, blood glucose 2 hours after meal (2 hBG) was measured.Results①The best conditions for procedure were extracting for 35 min at 60℃and 560W ultrasonic power with 35 times of 70% ethanol. ②Compared with diabetic model group, diabetic symptoms were ameliorated after rats were fed with PSPF. The levels of GSP were decreased.③High, medium dose group were effective in loweringTC、TG、LDL-C levels, increasing serum HDL-C level (P<0.01);④The levels of MDA were decreased and serum T-SOD, GSH were increased remarkably in the groups of PSPF 60,120 and 240 mg·kg-1 (P<0.01)⑤One-factor-correlation anaysis of blood glucose index and blood lipid index GSP、MDA、TC、TG、LDL-C and 2 W FBG、4 W FBG was positively correlated(P<0.01); T-SOD、GSH、HDL-C and 2 W FBG、4W FBG was negatively correlated(P<0.0001).Statistical analysis was significantly correlated.ConclusionPurple sweet potato flavonoids can decrease the blood glucose, lipids levels and increase antioxidant capacity of diabetic rats.
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