Dietary Supplement Containing Mixture of Raw Curry, Garlic, and Ginger Powder Exerts Both Hypoglycaemic and Hypolipidaemic Effect

Abstract

In a bid to determine the effect of spices mixture on some haematological and biochemical parameters, 20 normal albino rats (all male) weighing 91.9-124.84g assigned into groups I-III and controls and fed on dietary supplement containing 1%, 2%, 5% and 0%, W/W mixture of raw curry, garlic and ginger powder were investigated. Supplementation at all levels had no significant (p > 0.05) effect on body weight, haematological parameters (PCV, Hb and WBC), and serum total protein. However, the spices mixture exerted significantly (p < 0.05), both hypoglycaemic and hypolipidaemic effect at 2% w/w of the supplement beyond which there was significant increases in both mean plasma glucose and serum total cholesterol. Conclusion: While spice mixture containing raw curry, ginger and garlic powder are beneficial at culinary doses, its benefits and safety at higher doses remain unclear.