Potential preventive and protective perspectives of different spice powders and their mixtures in rat model

Abstract

Background: The spices based dietary interventions are in lime light among the scientific community owing to their promising therapeutic perspective. The bioactive components in spices can be used to exert various health promoting functions in human body such as prompting weight loss, inhibit diet-induced obesity, hypercholesterolemia, hyperglycemia, allergies and various other maladies. In current study extraction and in vitro characterization of coriander seed (CS), black cumin seed (BCS) and fenugreek seed (FS) polyphenols was conducted for further development of dietary intervention against lipid and glycemia related abnormalities in experimental Sprague Dowley rats fed with control and different spice powder supplemented diets. Methods: Purposely, extraction of Coriander (CS), Black cumin (BCS) and Fenugreek seeds (FS) were carried out by using water and aqueous methanol (70:30 v/v). Afterwards, the resultant extracts were thoroughly investigated for their antioxidant potential through different indices like TPC, TFC, FRAP and β Carotene Bleaching Assay and ABTS. Furthermore, HPLC quantification were also conducted with special reference to thymoquinone, disogenin, chlorogenic acid, caffeic acid and kaempferol alongside in vitro pancreatic lipase inhibitory activity estimation. Bioevaluation trial was consisting of three modules i.e. study-I (normal diet), study-II (high cholesterol diet) and study-III (high sucrose diet). Furthermore, rats were subdivided in five groups in each module on the basis of diet provision including T 0 (control), T 1 (Diet containing CS), T 2 (Diet containing BCS), T 3 (Diet containing FS) and T 4 (Diet containing CSP + BCSP + FSP). At the beginning of trial, some rats were dissected to evaluate the baseline values whilst rest of the rats was killed at the termination (56th day). Feed and drink intakes were quantified on daily bases whereas, body weight was calculated weekly. Cholesterol level, serum low density lipoproteins (LDL), high density lipoproteins (HDL), triglycerides, glucose concentration and insulin level of collected sera was measured by standard procedures.

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

“…Also, cumin extracts decreased glycosylated hemoglobin in diabetic patients (28). It was proved that coriander seeds extract had hypoglycemic effect in streptozotocin-nicotinamide diabetic rat model in addition to its ability to increase insulin release from pancreas due to the presence of linalool and other active constituents (1) such as flavonoids, polyphenols, β-carotenoids, tannins, monounsaturated fatty acids and polyunsaturated fatty acids (29) which may contribute to the hypoglycemic effect of the formulated duqqa. Sesame seeds also contributed in the hypoglycemic effect of duqqa due to their content of some anti-diabetic lignans such as sesamin (30), phenolic compounds and dietary fibers (31).…”

Evaluation of Leaves, Flowers, and Seeds of Coriander (Coriandrum sativum L.) through Microwave Drying and Ultrasonic-Assisted Extraction, for Biologically Active Components

“…According to recent studies, coriander seed extracts in ethanol and methanol were equally found exhibiting rich phytochemical profiles with high contents of phenolics and flavonoids, having high antioxidant potential. Flavonoids (quercetin and isoquercetin), polyphenols (rutin, caffeic acid derivatives, ferulic acid, gallic acid, and chlorogenic acid), carotenoids, and tannins were all present in the coriander seeds [1,45]. Extractions through assistance of different technologies have become a desirable environmentally friendly, economically viable, and highly bioactive yielding approach by which desired bioactives are released with preserved or improved efficacy.…”

“…Spices can be used to promote health in a variety of ways, including by helping people lose weight and preventing diseases including hypercholesterolemia, hyperglycemia, allergies, and obesity caused by food. The inclusion of numerous active phytochemicals, such as phenolics, flavonoids, carotenoids, vitamins, and minerals, is what gives spices their antioxidant potential [1][2][3]. Recently, there has been a resurgence of interest in using more natural items to improve fitness and health.…”

Research for Rural Development 2023 : annual 29th international scientific conference proceedings

“…In stevia composition, there are irreplaceable amino acids, fatty acids and other favourable bioactive combinations including flavonoids, phenolic compounds, phytosterols, chlorogenic acids, and hydrocarbons (Wölwer-Rieck, 2012). Stevia is 200-400 times sweeter than fructose (Hameed et al, 2020). Recommended daily intake for steviol glycosides that is allowed to consume is 4 mg kg -1 of body mass (Swiader et al, 2019).…”