Planta Med 2007; 73 - P_598
DOI: 10.1055/s-2007-987378

Evaluation of Indian food spices for their beneficial hypoglycemic activity

A Seema 1, M Akbar 2, A Shamshad 3, I Mohammad 1
  • 1Regional Research Institute of Unani Medicine, (Central Council for Research in Unani Medicine, the University of Kashmir Campus, Srinagar, J&K 190006 India
  • 2Department of Biochemistry, the University of Kashmir, Srinagar, J&K 190006, India
  • 3Central Council for Research in Unani Medicine, New Delhi, India

Aqueous homogenates (10% w/v) of components of Indian dietary spices Allium cepa (onion), Allium sativum (garlic), Curcuma longa (turmeric, 1% w/v) and Zingiber officinale (ginger) when administered with 0.5ml/kg body weight in alloxan induced hyperglycemic male Wistar rats showed significant antihyperglycemic activity 30 minutes after glucose loading in rats under OGTT. The activity continued even after 2 hours. The fall of glycemia was in the range of 15–35% as compared to controls with minimum and maximum being with Curcuma longa and Allium cepa treated animals, respectively. Combinational (2, 3 and 4 plant extracts) studies did not show any significant additive effects.