摘要：High-fat diet is considered as a factor reducing insulin sensitivity. The purpose of this study was to evaluate the alleviation effect of the combination of tempeh and red ginger flour towards the insulin sensitivity represented by triglyceride-high density lipoprotein ratio in rats treated high-fat diet. Sprague Dawley male rats (n=30; body weight 150-200 g) were randomly divided by 5 groups (n=6), consisted K(-) group: group fed by normal diet (laboratory standard diet) as a control; K(+) group: group fed by high-fat diet; P1 group: group fed by high-fat diet and treated by tempeh flour/200 g body weight 1.9 g; P2 group: group fed by high-fat diet and treated by red ginger flour/200 g body weight 0.036 g; and P3 group: group fed by high-fat diet and treated by a combination tempeh flour/200 g body weight 0.95 g and red ginger 0.018 g. The treatments were given for 21 days. There was a significantly difference of the blood glucose and triglyceride-high density lipoprotein ratio (P<0.001), and P3 group was also showed the lowest level of glucose (96.21 mg/dL) and triglyceride-high density lipoprotein ratio (1.41) compared to K(+) (158.552±6.02 mg/dL; 6.02±0.36), P1 (103.71±1.79 mg/dL; 1.66±0.08), and P2 (108.46±2.61 mg/dL; 2.2±0.07). The combination of tempeh and red ginger flour promoted the improvement of blood glucose level and triglyceride-high density lipoprotein ratio better than the sole treatment.
关键词：glucose level; insulin sensitivity; red ginger; tempeh
