Glycemic profile, inflammatory markers, biochemical and histopathological parameters of mice fed with fermented dairy beverage with clove essential oil

Previous studies have shown that the clove essential oil concentration of 200 mg/kg did not present toxicity and histopathological changes in liver. Based on evidence presented this study, we decided to evaluate vivo ability a previously developed fermented dairy beverage, tested only vitro, which standard chemical preservative, potassium sorbate, was replaced by (2 μl/ml), be functional food. To end, twenty-four male Swiss mice were divided into three groups submitted insulin sensitivity (IST) glucose tolerance (GTT) testing, evaluation physiological biochemical parameters, analysis quantification expression anti-inflammatory pro-inflammatory cytokines liver, after administering daily beverage with or without gavage during 30 days. The group received showed lower glycemic level GTT, higher decay constant rate (Kitt), relation other groups. In parameters there no signs experimental period. (IL-10) (IL1β, IL6 e TNFα) liver mice, significantly affected treatment. These results corroborated bioinformatics demonstrate it can function as substitute for conventional preservatives reduce levels.