Antihyperglycemic Effects of Fermented and Nonfermented Mung Bean Extracts on Alloxan-Induced-Diabetic Mice
Figure 1
Effect of fermented, nonfermented mung bean and M. charantia extracts on (a) normoglycemic mice, (b) glucose-induced hyperglycemic mice, (c) alloxan-induced hyperglycemic mice, and (d) alloxan-induced hyperglycemic mice after 10 days of treatment. Grouping for (a) and (b) are Group I: normal control; Group II: M. charantia extracts (200 mg/kg); Group III: normal + nonfermented mung bean extracts (1000 mg/kg); Group IV: fermented mung bean extracts (200 mg/kg); Group V: fermented mung bean extracts (1000 mg/kg) while grouping for (c) and (d) are Group 1: normal control; Group 2: diabetic control; Group 3: diabetic + M. charantia extracts (200 mg/kg); Group 4: diabetic + nonfermented mung bean extracts (1000 mg/kg); Group 5: diabetic + fermented mung bean extracts (200 mg/kg); Group 6: diabetic + fermented mung bean extracts (1000 mg/kg).
