Year: 2019 | Month: June | Volume 9 | Issue 3
Effect of Three Spices on Oral Glucose Tolerance and Biochemical Parameters in Experimentally Induced Type-II Diabetes: A Comparative Study
Abstract:
The aqueous seed extract of black cumin, fenugreek, garlic and combination of these three extracts were evaluated for its antidiabetic potential by estimating biochemical parameters and glucose tolerance level on normal and Streptozotocin-Nicotinamide induced diabetic rats. The rats were divided into six groups as normal, diabetic control and four aqueous extracts (black cumin, fenugreek, garlic and combination of these three) treated groups. In this experiment, the aqueous extracts were administered to STZ-NT induced diabetic rats at the doses of 500 mg/kg BW P.O. per day for 30 days. The comparative effect of extracts on oral glucose tolerance test and ALT, AST, ALP, cholesterol, BUN, Uric acid, creatinine, and glucose level were evaluated. The statistical data indicated there was a significant increase in glucose, ALT, AST, ALP, cholesterol, BUN, Uric acid and creatinine level in diabetic rats as compared to normal rats. Comparative effect of aqueous treated group indicates that black cumin and fenugreek extract treated groups had better glucose tolerance as compared to other extract treated groups in diabetic rats. Conclusively, the aqueous extracts of black cumin, fenugreek, garlic, and their combination had beneficial effects in producing hypoglycemic effect along with significantly alleviating the altered biochemical enzymes in STZ-NT induced diabetic rats.
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