The Anti-Diabetic Potential of Thermally Treated Garlic, Turmeric, and Ginger in Pre-Diabetic Male Wistar Rat Model

Spices (turmeric (T), ginger (GI), and garlic (GA) (TGG)) have been used for centuries for food preservation, flavors, and medicinal properties. Research suggests that TGG contain potent antioxidants that may prevent and/or delay chronic diseases such as cancer, diabetes, and heart diseases. Heat treatment of spices may potentially increase antioxidative activity by modifying the inherent chemical structure of potent antioxidative compounds in spices. The purpose of this study was to determine the anti-diabetic potential of thermally treated TGG on Wistar male rats. Two-week-old male Wistar rats were randomly assigned to 8 groups (N = 24, n = 3) including control AIN-93G Diet (C) and high fat (HFD) and high sugar (HS) (glucose 10%) diet and treatment HFD/HS diets containing T, GA, GI (1% and 2%) singly for 11 weeks. Weekly feed intake, body weight, and blood glucose levels were recorded. Rats were sacrificed at 13 wks. by CO2 asphyxiation. Liver, pancreas, adipose (thigh), cecum, femur, urine, and serum samples were collected for quantitative determination of detoxification and antioxidative enzyme analysis, bone mineralization, and cholesterol using standard protocol. Of spice-incorporated diets, rats fed turmeric (1%) exhibited the lowest reduction in blood glucose levels at 90 mg/dL compared to the control 58 mg/dL. Additionally rats fed TGG at both concentrations resulted in an induction of antioxidant (GSH) and antioxidant enzyme (GPx) activity with significantly (p ≤ 0.05) higher levels compared to the control. Serum total cholesterol levels were lower in spice-incorporated diets compared to control HFD/HS fed rats. Therefore, the use of thermal application on spices presents promise in potentiating the antioxidant effects and thereby their potential health promoting properties.