International Journal of Clinical Nutrition. 2014, 2(2), 32-35DOI:
Abstract: The increasing global prevalence of diabetes mellitus requires a holistic approach which is easy and cheap to apply for acceptability and affordability by all categories of people, hence, the use of spices to combat this social ill needs to be explored. In view of this, this study aimed at determining the effect of raw and cooked ginger juice on blood glucose in normal and streptozotocin-induced diabetic rats as a first phase of experimental study of its possible use as an anti diabetic food adjunct in human subjects. Male Albino rats (70) of weight range 143-180 g were divided into 7 groups and were treated thus: NT1S- normal control, NT1R- normal rats given 4 ml/kg body weight raw ginger juice, NT1Co- normal rats given cooked ginger juice, T1S- diabetic control, T1R- diabetic rats given raw ginger juice, T1Co- diabetic rats given cooked ginger juice and T1D- diabetic rats given glibenclamide (5 mg/kg body weight). Fasting blood glucose (FBG) was taken from overnight fasted rats before and after diabetes was induced (with 60 mg/kg body weight intra peritoneal injection) and at the end of the second and fourth weeks of ginger administration using ACCUCHEK Active Glucometer, Roche, Germany. ANOVA and Least Significant Difference were used for statistical analyses. The FBG was reduced to normal by raw and cooked ginger extracts and glibenclamide (p<0.05) in diabetic rats while it was significantly lower than normal (p< 0.05) in normal rats given ginger extracts. There was no significant difference (p< 0.05) between FBG in normal rats given raw ginger and cooked ginger extracts. It can be inferred from this study that the active hypoglycemic component of ginger was not affected by heat, hence, the consumption of ginger in raw and cooked forms in different cuisines may be an effective regimen in the management of diabetes. Also, consumption of ginger by normal subjects may not cause hypoglycemia but further study is recommended in this area.