Anti-hyperglycemic and anti-hyperlipidemic effect of spices (Thymus vulgaris, Murraya koenigii, Ocimum gratissimum and Piper guineense) in alloxan-induced diabetic rats

摘要

This research was carried out to access the phytochemical and proximate composition of four spices (Thymus vulgaris, Piper guineense, Murraya koenigii and Ocimum gratissimum) and to determine the effect of their orally administered aqueous extract on lipid profile in alloxan-induced diabetic rats. The animals were grouped into six of 5 rats each. Groups B to F were induced diabetes by intraperitoneal injection of alloxan monohydrate with a dose of 170mg/kg body weight. Crude aqueous extracts (500mg/kg body weight) of each of the spices were orally administered to the rats. The result of phytochemical analysis showed the presence of flavonoid, alkaloid, saponin and tannin in all the spices and flavonoid was observed to be in highest quantity in all the spices. Proximate analysis revealed the presence of moisture, ash, proteins and carbohydrate. Thymus vulgaris showed very low moisture because it was purchased as a dry product. Fasting blood sugar, total cholesterol, low density lipoproteins (LDL), very low density lipoproteins (VLDL) and triacylglycerol significantly (p<0.05) decrease while high density lipoproteins (HDL) showed significant increase (p<0.05) compared to diabetic control and only total cholesterol was significantly (p<0.05) lowered compared to normal control rats. This study showed that these spices extracts can be used to control diabetes and reduce risk of cardiovascular complications arising from metabolic disease such as diabetes.