Experimental investigation on materialistic attributes of Ocimum basilicum seed supplementation on diabetic subjects

Abstract

Ocimum basilicum seeds known widely as basil or sabja seeds in raw and processed forms were supplemented to randomly selected subjects with diabetes and dyslipidemia for a period of 45 days. The body mass index, fasting and post-prandial blood sugar levels, glycated haemoglobin level, blood lipid profile levels before and after the supplementation periods were assessed. The clinical trials showed that the Body Mass Index has significantly reduced on supplementation with 20% raw seed. The results of the supplementation of 20% of raw, roasted and steamed O. basilicum seed on blood glucose levels depicted that the raw seed supplementation has benefited more, while the lipid levels have depicted that the raw seeds have decreased the triglyceride levels to a great extent, the roasted seeds have reduced the levels of cholesterol and the steamed seed supplementation has reduced the levels of Low Density Lipoprotein and increased the levels of High Density Lipoprotein. The difference in the lipid values with the raw, roasted and steamed seeds was significant at 1% level.