The purpose of this study was to investigate the improvement effect of 5% turmeric (Curcuma longa L.) on the blood glucose and lipid metabolism function of streptozotocin (STZ, 45 mg/kg body weight)-induced diabetic rats. Seven-week-old male rats were divided into four groups (n=6), and fed experimental diets containing turmeric meal [basal diet+5% turmeric (BT), basal diet+STZ+5% turmeric (ST)], and control (BD), BS groups (basal diet+STZ). The results of this study, turmeric diet groups (BT, ST) in lipid component as evidenced from the significantly reduction of serum total cholesterol, low density lipoprotein-cholesterol (LDL-cholesterol), atherosclerotic index (AI), cardiac risk factor (CRF), triglyceride (TG), phospholipid (PL), free cholesterol, cholesteryl ester, uric acid, blood glucose, non esterified fatty acid (NEFA), and elevation of high density lipoprotein-cholesterol (HDL-cholesterol). The serum albumin and globulin contents were increased in turmeric supplementation diet than STZ-induced diabetic rats (p<0.05). Concentrations of sodium (Na) and chlorine (Cl) in sera were lower in the turmeric diet than diabetic group. Total calcium (T-Ca), phosphorus (Pi) and potassium (K) concentrations in sera were higher in the BT, ST and BD groups than BS group. In vivo experiments with Sprague-Dawley rats showed that ingestion of turmeric (Curcuma longa L.) were effective in the blood glucose and lipid metabolism functional improvement.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 실험 재료
  2.2. 실험 동물
  2.3. 식이조성 및 실험군
  2.4. 실험 동물의 처치
  2.5. 혈청의 생화학적 지표성분 분석
  2.6. 총 단백질, 알부민 및 글로불린 농도의 정량
  2.7. 전해질 농도의 정량
  2.8. 통계 처리
 3. 결과 및 고찰
  3.1. 혈당 농도
  3.2. 총 콜레스테롤 및 HDL-콜레스테롤 농도와 AI 및CRF
  3.3. LDL-콜레스테롤, 중성지질 및 인지질 농도
  3.4. 유리 콜레스테롤 및 콜레스테롤 에스테르 농도와콜레스테롤 에스테르 비
  3.5. 유리 지방산 농도
  3.6. 요산 농도
  3.7. 총 단백질, 알부민 및 글로불린 농도와 A/G 비
  3.8. 전해질 농도
 4. 결 론
 REFERENCES

• 오다영(부산대학교 식품공학과) | Da-Young Oh (Department of Food Science and Technology, Pusan National University)
• 강동수(전남대학교 해양바이오식품학과) | Dong-Soo Kang (Department of Marine Bio Food Science, Chonnam National University)
• 이영근(부산대학교 식품공학과) | Young-Geun Lee (Department of Food Science and Technology, Pusan National University)
• 김한수(부산대학교 식품공학과) | Han-Soo Kim (Department of Food Science and Technology, Pusan National University) Corresponding author