Year: 2019 | Month: April | Volume 9 | Issue 2

Comparative Anti-Oxidative Effect of Spices in Experimentally Induced Type-II Diabetes in Rats

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Nigella sativa, Allium sativum and Trigonella foenum-graecum are common dietary spices also traditionally used in the treatment of various diseases including diabetes mellitus. Clinical research has confirmed the efficacy of several spices extract in the modulation of oxidative stress associated with diabetes mellitus (DM). The therapeutic activity of each individual spice is well documented, but their effect when combined is unknown. Polyherbalism is of current interest because polyherbal formulations enhance therapeutic action and reduce the concentrations of single herbs, thereby reducing adverse events. This study evaluated the hypoglycaemic and anti oxidative activity of aqueous extract of black cumin, garlic, fenugreek individual and its combination at different doses in STZ-NT-induced diabetic rats. Diabetic rats were treated with aqueous extract for 30 days. These extract significantly (p<0.05) lowered the elevated fasting blood glucose, oxidative parameters but no effect seen in haematological indices. This oxidative stress was related to a decreased superoxide dismutase activity in diabetic rats. We suggested that black cumin, garlic, fenugreek and its combination could be used as antidiabetic complement in case of Type II diabetes mellitus.

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