1. Volume 22, Issue 4, Pages 195-201 (December 2015)
Dietary supplementation with fermented legumes modulate hyperglycemia and acetylcholinesterase activities in Streptozotocin-induced diabetes 
Adedayo O. Ademiluyi, Ganiyu Oboh, Aline A. Boligon, Margareth L. Athayde 
Pathophysiology 
Volume 22, Issue 4, Pages (December 2015)
DOI: /j.pathophys
Copyright © 2015 Elsevier B.V. Terms and Conditions

2. Fig. 1
The effect of some fermented legume condiment supplemented diets on (a) α-amylase and (b) α-glucosidase activities in STZ—induced diabetic rats. Values represent mean±standard deviation (n=6). Group I—Normal rats fed with basal diet only, Group II—Diabetic control rats fed with basal diet only, Group III—Diabetic rats received metformin and fed with basal diet only, Group IV—Diabetic rats fed with basal diet supplemented with 10% fermented Bamabara groundnut and Group V—Diabetic rats fed with basal diet supplemented with 10% fermented African locust bean. #P<0.05 compared to Normal control (group I) and *P<0.05 compared to diabetic control (group II).
Pathophysiology  , DOI: ( /j.pathophys )
Copyright © 2015 Elsevier B.V. Terms and Conditions

3. Fig. 2
The effect of some fermented legume condiment supplemented diets on acetylcholinesterase activity in STZ—induced diabetic rats. Values represent mean ± standard deviation (n=6). Group I—Normal rats fed with basal diet only, Group II—Diabetic control rats fed with basal diet only, Group III—Diabetic rats received metformin and fed with basal diet only, Group IV—Diabetic rats fed with basal diet supplemented with 10% fermented Bamabara groundnut and Group V—Diabetic rats fed with basal diet supplemented with 10% fermented African locust bean. #P<0.05 compared to Normal control (group I) and *P<0.05 compared to diabetic control (group II).
Pathophysiology  , DOI: ( /j.pathophys )
Copyright © 2015 Elsevier B.V. Terms and Conditions

4. Fig. 3
Representative HPLC–DAD chromatography profile of phenolic constituents of fermented (a) Locust bean, and (b) Bambara groundnut. Gallic acid (peak 1), catechin (peak 2), gallic acid derivative (peak 3), caffeic acid (peak 4), caffeic acid derivative (peak 5), naringin (peak 6), epicatechin (peak 7), rutin (peak 8), isoquercitrin (peak 9), quercitrin (peak 10), quercetin (peak 11), kaempferol (peak 12), kaempferol rhamnoside (peak 13) and flavonol derivative (peak 14), based on UV/DAD spectra.
Pathophysiology  , DOI: ( /j.pathophys )
Copyright © 2015 Elsevier B.V. Terms and Conditions