Antidiabetic effect of combined spices of Allium sativum, Zingiber officinale and Capsicum frutescens in alloxan-induced diabetic rats

Abstract

Allium sativum (garlic), Zingiber officinale (ginger) and Capsicum frutescens (cayenne pepper) are common dietary spices also traditionally used in the treatment of various diseases including diabetes mellitus. The antidiabetic activity of each individual spice is well documented, but their effect when combined is unknown. Polyherbalism is of current interest because polyherbal formulations enhance therapeutic action and reduce the concentrations of single herbs, thereby reducing adverse events. This study evaluated the hypoglycaemic activity of aqueous extract of combined garlic, ginger and cayenne pepper (GGCP) at different doses in alloxan-induced diabetic rats. Diabetic rats were treated with GGCP at 200 mg and 500 mg/kg body weight/day, or glibenclamide (5 mg/kg body weight/day) for 7 days. GGCP extract significantly (p < 0.05) lowered the elevated fasting blood glucose, lipid and haematological indices. The mixture markedly attenuated cellular toxicity, and reduced tubular degeneration and necrosis in the kidney, fatty degeneration and necrosis in the liver and pancreatic hyperplasia in diabetic rats. These effects were more pronounced at 500 mg/kg and equipotent with glibenclamide, suggesting that in addition to its hypoglycaemic activity, GGCP protects the blood, kidney, liver and pancreas against diabetic injury. This is the first pilot study to evaluate a possible role for this spice mixture in the treatment of diabetes.