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The main purpose of the study was to reveal the hypoglycemic effect of a combination of some selected spices along with the evaluation of nutritional values. A sum of fourteen different types of spices at different percentages were taken into consideration to propel the research activities forward, viz; ginger, garlic, onion, red chili, turmeric, cumin, cinnamon, clove, coriander, fenugreek, black pepper, nigella, carom seed and cardamom. The healthy experimental wistar albino rats were made diabetic by injecting alloxan monohydrate intraperitoneally a dose of 150 mg/kg body weight. The rats of Group-D and Group-E were treated with the sample, mixed spices at a dose of 100 mg/kg and 200 mg/kg body weight respectively with the lab diet while in case of Group-C, glibenclamide at a dose of 0.5 mg/kg body weight was introduced with the lab diet for a total period of 21 days where as for the same days span, Group-A and Group-B were continued feeding with only lab diet. Data suggest that the mixed spices of both doses applied in Group-D and Group-E had exerted effects significantly (p < 0.05) in lowering the blood glucose level. On 22nd day, in Group-D and Group-E, the FBG level was found to be reduced by around 40.66% and 41.18% respectively compared to their respective initial days where in Group-C, the reduction was around 51.90% in comparison to its initial day. Again, in case of 2hPG level measurement, on 22nd day, both the groups, Group-D and Group-E were found with the decreased level of around 19.38% and 39.11% respectively compared to their respective initial days while the Group-C was shown with the reduced of 44.26% in comparison adopting same manner. Furthermore, various analyses confirm the presence of several micro and macro nutrients and high amount of dietary fiber in the spices mix. Thus the result affirms that this combined spice possesses strong hypoglycemic properties.

journal of diabetes mellitus

Hypoglycemic Effect Study of a Combination of Some Stipulated Spices in Alloxan Induced Diabetic Wistar Albino Rats along with Nutritional Value Evaluation