A comparative study of the effect of Kombucha prepared from green and black teas on the level of blood glucose and lipid profile of diabetic rats

Diabetes is a chronic and progressive disease which causes disability and premature mortality. Moreover, lipid disorder is one of the most common disorders in this disease, which causes the emergence and intensification of its short-and long-term side effects. The present study was aimed to compare the effect of kombucha prepared from green tea and kombucha from black tea on the level of blood glucose and lipid profile in diabetic rats. Animals were randomly divided into five groups: receiving black tea, diabetic group receiving kombucha prepared from black tea, green tea kombucha, black tea kombucha, green tea, and black tea. A daily rate of 5 mL/kg for four weeks were given to the animals of the groups five, four, three, and two, while group one was gavaged with water as the control or blank group. Then, the animals were anesthetized and the blood samples from the heart were collected and the serums were prepared. The glucose level and lipid profiles including low density lipoprotein (LDL), high density lipoprotein (HDL), very low density lipoprotein (VLDL), triglycerides, and total cholesterol were measured. The serum glucose level in the group 3 was significantly lower than the group 5. In addition, the group 3 showed increased level of HDL compared with other groups. Furthermore, the group 3 showed significant reduction in the mean concentrations of VLDL, total cholesterol and triglycerides was more significant in; however, the decreased VLDL concentration was not considerable in this group. Compared with black tea kombucha, consumption of kombucha prepared from green tea significantly reduced blood glucose and lipid parameters, LDL, total cholesterol, and triglyceride and also increased the HDL. Therefore, after asserting its effectiveness in humans, it can be used in the treatment of diabetes and lipid disorders.