Hypoglycemic and hypolipidemic effect of cumin and coriander on alloxan-induced diabetic rats

Abstract

The effect of cumin (Cuminum nigrum) and coriander ( Coriandrum sativum) on blood sugar and lipids profile in alloxan-induced diabetic male wistar rats was studied. Cumin and Coriander were incorporated into the diet (50 and 62 g / kg ) respectively. Rats were sacrificed after 6 weeks. Glucose, insulin, total lipids (TL), total cholesterol (TC), triacylglycerols (TG), high density lipoprotein – cholesterol (HDL–C) and low density lipoprotein – cholesterol (LDL-C) were determined in serum. Malondialdehyde (MDA) was also measured in serum as index of lipid peroxidation. Liver glycogen was determined in liver samples. Results demonstrated that both of cumin and coriander reduced the blood glucose and increased liver glycogen. Cumin has a reducing effect on TL, TC, TG, and LDL–C and increase HDL-C level, while coriander reduced TL, TC, TG and LDL-C. Level of MDA was reduced in rats fed cumin-supplemented diet, while there was no significant effect in rats fed coriander-supplemented diet