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Abstract
In Egypt diabetes mellitus is widely distributed, and nearly one of
each 10 person is diabetic. Nowadays, several medicinal plants have
found potential use as hypoglycemic in traditional medicine. This lead to
processing of functional foods. In this concern, the present work deals
with processing of sausages with herbs, known to a meliorate
hyperglycemia, namely mulbery leaves and juniper. In the added herbs
formation other two herbs were added rosemary & rhubarb, which are
known to be of potent anti-oxidation action, since most side effects of
diabetes are related to the pronounced oxidation process in body. A total
number of 40 Prague Dawley rats were used in present study, being
distributed on 6 groups, control (-), control (+) (alloxan injected rats), 3
groups fed on 10, 20, or 30 %. Plain sausage and 3 groups fed on 10, 20
and 30 % sausage with 5 % herbal formulation. Alterations of
biochemical, biological and histopathological changes were determined in
experimental animals.