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Purpose: Oxidative stress in diabetes coexists with a reduction in the antioxidant status, which can increase the deleterious effects of free radicals. Many plant extracts and plant products have been shown to have significant antioxidant activity. The role of antioxidant plants in diabetes has not been studied. Food additives like spices, which have free radical scavenging activity, may also be useful in maintaining normal glucose levels in diabetic patients. The objective of the study is to evaluate the aqueous extracts of selected umbelliferous fruits for hypoglycaemic and antidiabetic activities in normal and diabetic rats respectively. Methods: All the aqueous extracts of (Caraway) CA, (Coriander) CO, (Cumin) CU, (Dill) DI and (Fennel) FE were administered at dose levels of 300 mg/kg body weight orally to different groups each containing 5 animals. A control group was also maintained simultaneously and received distilled water orally.Blood samples were collected from retro-orbital plexus of each rat before and at 2, 4, 6 and 8 h after extract administration and were analyzed for glucose content by using glucose oxidase peroxidase (GOD-POD) method using a visible spectrophotometer at 505 nm. Results: In normal rats only caraway extract produced significant hypoglycaemic action. The rest of the extracts produced hypoglycaemia, which was not significant different from that of control animals. In diabetic rats also the caraway was found to be the best among the extracts. Conclusion: The study indicates that since the umbelliferous fruits are used in the preparation of foods, they may be useful in the control of postprandial rise of blood glucose particularly in diabetic condition. Additionally, their daily use may help in reducing complications associated with chronic diabetes.

Evaluation of the Blood-Glucose Reducing Effects of Aqueous Extracts of the Selected Umbelliferous Fruits Used in Culinary Practices