الفهرس 
. Classification of diabetes mellitusOnly 14 pages are availabe for public view
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Abstract
This study was conducted to study the effect of pumpkin and sunflower seeds on biological, biochemical and anti-diabetic changes of male albino rats. Study the efficiency of different concentrations (2.5 and 5 %) of pumpkin and sunflower seeds as powder and anti-diabetic changes of male albino rats. Pumpkin and sunflower seeds were added in different proportions to the biscuits, and a sensory evaluation was conducted, and the results showed that a concentration of 2.5% and 5% gave the best result. Also, some physiological characteristics such as BWG, FI, FER and internal organs weight were determined. Some biochemical parameters (glucose levels, liver functions, kidney functions, TC, TG, HDL-c, LDL-c, VLDL-c) and hematological parameters (RBC, WBC, hemoglobin and platelet) in tested albino rats were also measured. Active compounds in pumpkin and sunflower seeds such as total phenolic compounds, flavonoids, and DPPH and identification of phenolic compounds using HPLC, and spectrophotometric methods will also determine.
The use of (48) male albino rats weight ranges between (140-150 g ±10g) during the experiment period. Rats will feed on basal diet prepared according to (AIN, 1993) for seven consecutive days to make adjustment and rats are divided into 8 groups each group that consists of six rats as follows:
group (1: Rats were feed on basal diet as a control negative.
group (2): Rats were injected with alloxan 40mg /kg b.w. and used as positive control group.
group (3): group infected diabetes and was feed on biscuits + pumpkin seeds powder at does 2.5% of the weight of the diet.
group (4(: group infected diabetes was feed on biscuits + pumpkin seeds powder at does by 5% of the weight of the diet.
group (5): group infected diabetes was feed on biscuits + sunflower seeds power by 2.5% of the weight of the diet.
group (6): group infected diabetes was feed on by biscuits + sunflower seeds power 5% of the weight of the diet.
group (7): group infected diabetes was feed on basal diet and mixture (1:1) of biscuits fortified with pumpkin and sunflower seeds by 2.5% of diet with 250mg/kg Metformin.
group (8): group infected diabetes was feed on basal diet and mixture (1:1) of biscuits fortified with pumpkin and sunflower seeds by 5% of diet with 500 mg/ kg Metformin.
During the experimental period, the body weight and feed intake were estimated weekly and the general behavior of rats was observed.
The experiment will take 28 days, at the end of the experimental period each rat weight separately then, rats are slaughtered and collect blood samples.
The obtained results could be summarized in the following: 6.1. Chemical composition of pumpkin seeds:
The moisture, protein, fat, ash and energy value of pumpkin seeds as dry weight was 5.74%, 5.49 %, 41.58%, 33.72%, 4.20%, 9.27% and 433.26 kcal/100g, respectively.
6.2. Chemical composition of sunflower seeds:
The moisture, protein, fat, ash and energy value of sunflower seeds as dry weight was 5.12%, 3.72 %, 44.65%, 20.56%, 8.20%, 17.75% and 487.73 kcal/100g, respectively.
6.3. Phenolic compounds of pumpkin seeds fractionation by HPLC analysis:
1. The highest phenolic compounds in pumpkin seeds recorded for chlorogenic acid, gallic acid and ellagic acid. The mean values were 8.10, 2.68 and 2.42 µg /g on dry weight basis, respectively.
2. While, the lowest phenolic compounds in pumpkin seeds recorded for syringic acid, naringenin and caffeic acid. The mean values were 0.10, 0.17 and 0.26 µg /g dry weight basis, respectively.
6.5. Phenolic compounds of sunflower seeds fractionation by HPLC analysis:
1. The highest phenolic compounds in sunflower seeds recorded for quercetin, rosmarinic acid and chlorogenic acid. The mean values were 6526.31, 265.78 and 149.01 µg /g on dry weight basis, respectively.
2. While the lowest phenolic compounds in sunflower seeds were recorded for coumaric acid, apigenin and cinnamic acid. The mean values were 0.17, 0.44 and 2.28 µg /g on dry weight basis, respectively.