Efficiency of a formulated condiment (duqqa) in mitigation of diabetes and its complications induced by streptozotocin-nicotinamide in rats

Abstract

Introduction: Duqqa is a condiment, consisting of black pepper, cumin, sesame, coriander and high amount of salt. Reducing salt and adding other beneficial items to traditional duqqa can make it suitable dietary supplement for diabetes management. The current study aimed to assess the effect of a modified duqqa on diabetes and its complications in diabetic rats. Methods: The modified duqqa was formulated by mixing grounded fermented wheat, sesame, coriander, cumin, chicory leaves, cinnamon, turmeric and date seeds powder and studied in diabetic rats which were developed by streptozotocin-nicotinamide injection. Thirty-two rats were divided into four groups (n = 8) including non-diabetic, diabetic control and the other two groups fed on balanced diet supplemented with either 10 or 20% of duqqa prior the induction of diabetes (for one week) to the end of the experiment (8 weeks). Results: The dietary supplementation with 10 and 20% of the formulated duqqa prior the induction of diabetes did not delay the onset of diabetes in rats but produced reduction (32.56% and 50.47%, respectively) in the glucose levels of diabetic rats. Also, diabetic rats fed on the formulated duqqa showed insulin concentrations higher than that of diabetic control rats. Feeding diabetic rats on the formulated duqqa reversed the elevation of kidney lipid peroxidation and nitric oxide, limited the disturbance in the lipid profile as well as liver and kidney functions and elevated both serum and femur magnesium concentrations. Conclusion: The results indicated the hypoglycemic effect of the formulated duqqa and its efficiency in delaying diabetes complications.

Unveiling Antimicrobial and Antioxidant Compositional Differences between Dukkah and Za’atar via SPME-GCMS and HPLC-DAD

“…i.e., vegetables, fruits, whole grains, nuts, and seeds [ 4 , 5 ]. Among plant-based diets, Egyptian dukkah and Syrian za’atar are two common examples made entirely of plant ingredients and of potential food (food ingredient, snack, crust; or topping for meals and seasoning for salad) and health benefits (anti-inflammatory, hypolipidemic, and anti-diabetic effects) [ 6 , 7 ].…”

“…It dates back to ancient Egypt but is today extremely popular throughout the Middle East. In Egypt, the term “eeish we dua’ah” is commonly denoted, which literally translates to bread and dukkah, i.e., if someone is experiencing hunger, he or she can always depend on a loaf of bread and some dukkah for dipping [ 7 ]. In addition to its nutritional value as a condiment or spice, dukkah has demonstrated a hypoglycemic impact and effectiveness in delaying diabetic complications [ 7 ].…”

“…In Egypt, the term “eeish we dua’ah” is commonly denoted, which literally translates to bread and dukkah, i.e., if someone is experiencing hunger, he or she can always depend on a loaf of bread and some dukkah for dipping [ 7 ]. In addition to its nutritional value as a condiment or spice, dukkah has demonstrated a hypoglycemic impact and effectiveness in delaying diabetic complications [ 7 ]. While there is no single “traditional” recipe for dukkah, there are some widely accepted foundational ingredients.…”