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Articles by N.C. Ugwu
Total Records ( 1 ) for N.C. Ugwu
  E.I. Ugwuja , A.N. Nwibo , N.C. Ugwu and C. Aloke
  With increasing use of spices worldwide in the face of increasing burden of Diabetes Mellitus (DM), especially type 2, coupled with claims about the favourable effects of spices on some health conditions, the present study investigated the effect of aqueous extract of spices mixture containing curry, garlic and ginger on plasma glucose and lipids in alloxan induced diabetic rats, a type 2 DM model. The animals were assigned into six groups (I-VI) of six animals per group. Group I-III animals were made diabetic by intraperitoneal administration of alloxan while group IV-VI were non diabetic. Groups I & II and V & VI were administered 300 mg and 600 mg/Kg body weight respectively, of the extract by oral compulsion for four weeks while groups III and IV acted as diabetic and non-diabetic control respectively. Plasma glucose and lipid profile were analyzed by standard laboratory methods. The extract had no significant effect on body weights of the animals irrespective of their diabetic status. However, the extract had significant (p<0.05) hypoglycaemic effect on both diabetic and non-diabetic rats, with plasma glucose lower in the groups (diabetic and non-diabetic) treated with 600 mg/kg body weight of the extract in comparison to those treated with 300 mg/kg body weight (4.43±0.56 vs. 5.03±0.50 and 4.08±0.13 vs. 4.41±0.22 mmol/l respectively). While plasma High Density Lipoprotein-Cholesterol (HDL-C) was comparable among the animal groups, plasma Total Cholesterol (TC), Triglyceride (Tg) and Low Density Lipoprotein-Cholesterol (LDL-C) were significantly (p<0.05) lower in the groups (diabetic and non-diabetic alike) treated with the extract when compared with those untreated. This effect however appeared to be abolished at higher concentration of the extract as evidenced by lower decreases in the lipid fractions at the concentration of 600 mg/kg body weight against that at 300 mg/kg body weight. In conclusion, intakes of curry, garlic and ginger concurrently at culinary dose exerts beneficial effects on plasma glucose and lipids in health and disease. It also reaffirms the safety of spices combinations as practiced currently.
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