The Effect of Swimming Training at Different Temperatures with Cinnamon Consumption on Avoidance Memory and Aerobic Power in Streptozotocin- Induced Diabetic Rats

Diabetes is a metabolic disease that causes cognitive disorders in addition to physical injuries. The role of physical activity and medical plants in improving memory and physical function has been reported, but the interactive effect of training at different temperatures with Cinnamon consumption has not been known yet. Therefore, the present study aimed to investigate the effect of swimming (S) training in water at 5 ° C (S5C) and 35 ° C (S35C) with cinnamon (Cin) consumption on avoidance memory, spatial memory and aerobic power of diabetic rats.

In this experimental study, 48 diabetic rats (55 mg/kg streptozotocin) were divided into 1) diabetic control (CD), 2) S5C, 3) S5C+Cin, 4) S35C, 5) S35C+Cin and 6) Cin groups. Eight rats were placed in the healthy control (HC) group to investigate the effects of diabetes induction on the research variables. Swimming trainings were performed at 2±5 ° C and 36±2 ° C for eight weeks, 3 days per week and 2-4 minutes in each session. The aqueous extract of cinnamon was 200 mg/kg/day dissolved in drinking water. 48 hours after the last training session, the research variables were measured.

S5C and S35C significantly caused the increase in step through latency (STL), percentage of alteration (PA) and aerobic power as well as decreased time spent in dark compartment (TDC) and repeat dark entrances (RDE) (P≤0.05). Cin caused a significant increase in PA and aerobic power as well as significant decrease in TDC (P≥0.05). Also, S5C+Cin and S35C+Cin significantly increased STL and PA and decreased TDC in diabetic rats (P≥0.05).

It seems that swimming training at different temperatures and consuming cinnamon have beneficial effects on the memory and learning of diabetic rats, but since Cin moderated the effects of training, further studies at the molecular- cellular level are recommended.