Effects of fermented and non-fermented garlic as an anti-diabetic on blood glucose levels of wistar rat

Background. Garlic (Allium sativum Liin) is a root vegetable crop that widely grown in different countries the world. has chemical contents are useful to health, like phytochemicals anti-diabetics, including flavonoids and saponins. Flavonoids saponins have function of deferring absorption carbohydrates so glucose levels within blood diminish. Objective. This research aims compare effect fermented garlic (FG) non-fermented (NFG) on insulin levels. Materials Methods. study an experimental laboratory completely randomized design. The was completed Biochemistry Laboratory Universitas Airlangga. sample population this 25 white male Wistar rats. dosage FG NFG used 75mg/kg BW. Data analysis Tukey HSD test with 95% confidence level. average comparison for each group carried out using significant (P<0.05) manova test. Results. results indicate extract at dose 75 mg/kg BW can effectively decrease levels, reduce malondialdehyde, do not increase Conclusions. All all, antioxidant antidiabetic properties