Effects of chlorophyll on body functioning and blood glucose levels

Amnah Mohammed Alsuhaibani, Nora Mohammed ALkehayez, Amal Hassan Alshawi, Nora Abdullah Al-Faris

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Background and Objective: Blood glucose levels can be affected by the various types of chlorophyll. Experiments have proven that chlorophyll has antioxidant activities that are present in various foods. This study aimed to identify the effects of chlorophyll type on blood glucose and body functioning. Methodology: For the study, five different high-chlorophyll products were selected: Mint, broccoli, thyme, grapes and bell peppers. The chlorophyll was extracted from each source. Two types of chlorophyll, chlorophyll a and b, were extracted. The total chlorophyll content was determined. Toxicity tests were conducted using 40 Swiss albino male rats, 6-7 weeks old. The rats were randomly split into 4 groups. The control group was fed ad libitum with a Purina® chow diet. The chlorophyll extracts were ground and mixed with the standard pellets so that the feed contained 15% carbohydrate weight replacement with chlorophyll. Student's t-test and the chi-square test were used to assess the significance of the values obtained in both the treated and the control groups during the study. Results: Body weights increased after feeding with chlorophyll from all sources except bell peppers. The weight before feeding was 334.10±26.5 g, after feeding, it was 318.7±26.96 g, which is interpreted as a low difference. The mean glucose level was monitored 0, 1, 2 and 3 h after the intake of chlorophyll. A diet rich in chlorophyll led to a slight decrease in the number of white blood cells, haematocrit, haemoglobin and an increase in red blood cells compared with control. The results of the treatment did not show any significant changes in the levels of total cholesterol, LDL, HDL, triglycerides, glucose, urea and creatinine among the experimental and control groups. Moreover, there was significant difference (p < 0.05) in the weights of the animals' organs among the groups. Conclusion: It is concluded that chlorophyll extracts from mint, broccoli, thyme and bell pepper are likely to have important implications regarding blood sugar. Bell pepper extracts and juice has benefits in body weight and further studies are warranted.

Original languageEnglish
Pages (from-to)64-70
Number of pages7
JournalAsian Journal of Clinical Nutrition
Volume9
Issue number2
DOIs
Publication statusPublished - 1 Jan 2017

Fingerprint

Chlorophyll
blood glucose
Blood Glucose
chlorophyll
Capsicum
sweet peppers
Thymus Plant
Mentha
Brassica
mint
thyme
Weights and Measures
Control Groups
broccoli
Body Weight
extracts
Diet
Animal Structures
Glucose
Toxicity Tests

Keywords

  • Body functioning
  • Body weight
  • Chlorophyll extraction
  • Juices

Cite this

Alsuhaibani, Amnah Mohammed ; ALkehayez, Nora Mohammed ; Alshawi, Amal Hassan ; Al-Faris, Nora Abdullah. / Effects of chlorophyll on body functioning and blood glucose levels. In: Asian Journal of Clinical Nutrition. 2017 ; Vol. 9, No. 2. pp. 64-70.
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Effects of chlorophyll on body functioning and blood glucose levels. / Alsuhaibani, Amnah Mohammed; ALkehayez, Nora Mohammed; Alshawi, Amal Hassan; Al-Faris, Nora Abdullah.

In: Asian Journal of Clinical Nutrition, Vol. 9, No. 2, 01.01.2017, p. 64-70.

Research output: Contribution to journalArticle

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N2 - Background and Objective: Blood glucose levels can be affected by the various types of chlorophyll. Experiments have proven that chlorophyll has antioxidant activities that are present in various foods. This study aimed to identify the effects of chlorophyll type on blood glucose and body functioning. Methodology: For the study, five different high-chlorophyll products were selected: Mint, broccoli, thyme, grapes and bell peppers. The chlorophyll was extracted from each source. Two types of chlorophyll, chlorophyll a and b, were extracted. The total chlorophyll content was determined. Toxicity tests were conducted using 40 Swiss albino male rats, 6-7 weeks old. The rats were randomly split into 4 groups. The control group was fed ad libitum with a Purina® chow diet. The chlorophyll extracts were ground and mixed with the standard pellets so that the feed contained 15% carbohydrate weight replacement with chlorophyll. Student's t-test and the chi-square test were used to assess the significance of the values obtained in both the treated and the control groups during the study. Results: Body weights increased after feeding with chlorophyll from all sources except bell peppers. The weight before feeding was 334.10±26.5 g, after feeding, it was 318.7±26.96 g, which is interpreted as a low difference. The mean glucose level was monitored 0, 1, 2 and 3 h after the intake of chlorophyll. A diet rich in chlorophyll led to a slight decrease in the number of white blood cells, haematocrit, haemoglobin and an increase in red blood cells compared with control. The results of the treatment did not show any significant changes in the levels of total cholesterol, LDL, HDL, triglycerides, glucose, urea and creatinine among the experimental and control groups. Moreover, there was significant difference (p < 0.05) in the weights of the animals' organs among the groups. Conclusion: It is concluded that chlorophyll extracts from mint, broccoli, thyme and bell pepper are likely to have important implications regarding blood sugar. Bell pepper extracts and juice has benefits in body weight and further studies are warranted.

AB - Background and Objective: Blood glucose levels can be affected by the various types of chlorophyll. Experiments have proven that chlorophyll has antioxidant activities that are present in various foods. This study aimed to identify the effects of chlorophyll type on blood glucose and body functioning. Methodology: For the study, five different high-chlorophyll products were selected: Mint, broccoli, thyme, grapes and bell peppers. The chlorophyll was extracted from each source. Two types of chlorophyll, chlorophyll a and b, were extracted. The total chlorophyll content was determined. Toxicity tests were conducted using 40 Swiss albino male rats, 6-7 weeks old. The rats were randomly split into 4 groups. The control group was fed ad libitum with a Purina® chow diet. The chlorophyll extracts were ground and mixed with the standard pellets so that the feed contained 15% carbohydrate weight replacement with chlorophyll. Student's t-test and the chi-square test were used to assess the significance of the values obtained in both the treated and the control groups during the study. Results: Body weights increased after feeding with chlorophyll from all sources except bell peppers. The weight before feeding was 334.10±26.5 g, after feeding, it was 318.7±26.96 g, which is interpreted as a low difference. The mean glucose level was monitored 0, 1, 2 and 3 h after the intake of chlorophyll. A diet rich in chlorophyll led to a slight decrease in the number of white blood cells, haematocrit, haemoglobin and an increase in red blood cells compared with control. The results of the treatment did not show any significant changes in the levels of total cholesterol, LDL, HDL, triglycerides, glucose, urea and creatinine among the experimental and control groups. Moreover, there was significant difference (p < 0.05) in the weights of the animals' organs among the groups. Conclusion: It is concluded that chlorophyll extracts from mint, broccoli, thyme and bell pepper are likely to have important implications regarding blood sugar. Bell pepper extracts and juice has benefits in body weight and further studies are warranted.

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