The Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger in Pre-Diabetic Male Wistar Rat Model

Abstract

Spices (turmeric (T), ginger (GI), and garlic (GA) (TGG)) have been used for centuries for food preservation, flavors, and medicinal properties. Research suggests that TGG contain potent antioxidants that may prevent and/or delay chronic diseases such as cancer, diabetes, and heart diseases. Heat treatment of spices may potentially increase antioxidative activity by modifying the inherent chemical structure of potent antioxidative compounds in spices. The purpose of this study was to determine the anti-diabetic potential of thermally treated TGG on Wistar male rats. Two-week-old male Wistar rats were randomly assigned to 8 groups (N = 24, n = 3) including control AIN-93G Diet (C) and high fat (HFD) and high sugar (HS) (glucose 10%) diet and treatment HFD/HS diets containing T, GA, GI (1% and 2%) singly for 11 weeks. Weekly feed intake, body weight, and blood glucose levels were recorded. Rats were sacrificed at 13 wks. by CO 2 asphyxiation. Liver, pancreas, adipose (thigh), cecum, femur, urine, and serum samples were collected for quantitative determination of detoxification and antioxidative enzyme analysis, bone mineralization, and cholesterol using standard protocol. Of spice-incorporated diets, rats fed turmeric (1%) exhibited the lowest reduction in blood glucose levels at 90 mg/dL compared to the control 58 mg/dL. Additionally rats fed TGG at both concentrations resulted in an induction of antioxidant (GSH) and antioxidant enzyme (GPx) activity with significantly (p ≤ 0.05) higher levels compared to the control. Serum total cholesterol levels were lower in spice-incorporated diets compared to control HFD/HS fed rats. Therefore, the use of thermal application on spices presents promise in potentiating the antioxidant effects and thereby their potential health promoting properties.

An electron microscopic and biochemical study of the potential protective effect of ginger against Cadmium-induced testicular pathology in rats

“…Several natural herbal compounds were investigated for their protective and possible therapeutic effects against Cd-induced tissue damage ( Liu L. et al, 2015 ; Rafiee et al, 2019 ). Ginger extract has potent anti-inflammatory, antioxidant ( Arablou et al, 2014 ), and anti-diabetic properties ( Hester et al, 2018 ) comparable to pharmacological agents ( Marettová et al, 2015 ). Our study showed a significant protective effect of ginger administration on testicular functions as evidenced by reduced testicular-weight loss and higher plasma testosterone, FSH and LH levels compared to Cd-exposed rats.…”

Phenolic Bioactives From Plant-Based Foods for Glycemic Control

“…Previously, thermally treated (toasted in conventional stove-top) spices (ginger- Zingiber officinale , garlic- Allium sativum , and turmeric- Curcuma longa ) showed high phenolic linked antioxidant and enhanced α-glucosidase enzyme inhibitory activity ( 116 ). In another study, Hester et al ( 115 ) found induced antioxidant activity in Wistar male rat following feeding with thermally treated garlic, ginger, and turmeric. Thermally treated onion ( Allium cepa ) extracts also showed improvement in anti-hyperglycemic functional qualities by suppressing carbohydrate absorption via inhibition of intestinal sucrose ( 117 ).…”

Prevention Effects of Spices on Hyperglycemia and Diabetes Mellitus

“…Turmeric, ginger, and garlic were found to be beneficial to the diet, and blood glucose levels were reduced when turmeric at 90mg/dL was fed versus the control group. [11] The insulin resistance, oxidative stress, biochemical parameters, and anthropometric results of 40 T2 D patients taking metformin and/or glibenclamide were evaluated with rosemary tea (2 g / 1 litre per day) as a supplementary therapy. This treatment is notable for lowering glycosylated hemoglobin percentage, insulin resistance, and pancreatic -cell function.…”