International Journal of Clinical Nutrition. 2014, 2(4), 69-73DOI:
Abstract: The possible mechanisms of action of the hypoglycemic effect of ginger are yet to be properly defined and this is of paramount importance in the application of the spice in combating the increasing global prevalence of diabetes mellitus. Also these mechanisms need to be explored in cooked ginger extract because this is the form in which the spice is mostly consumed. This study hereby determined the effect of raw and cooked ginger extracts on serum insulin in normal rats, streptozotocin-induced and high-fat diet (HFD)- induced diabetic rats. Rat models of Type 1 diabetes mellitus was induced with intraperitoneal injection (60 mg/kg body weight) of streptozotocin, Sigma, Germany and Type 2 with 12 weeks HFD consumption. This was followed by four weeks daily oral administration (4 ml/kg body weight) of raw and cooked ginger extracts and anti diabetic drugs in separate groups of animals. Serum insulin was determined before and after diabetes induction, and at the second and fourth weeks of extracts’ administration using Mercodia Rat Insulin ELISA Assay kit, Sweden. ANOVA and LSD were used to compare mean values. Raw and cooked ginger extracts and glibenclamide increased serum insulin significantly (p< 0.05) from 0.050 µg/L in STZ-induced diabetic control to 0.104, 0.122 and 0.303 µg/L respectively but this parameter reduced significantly in HFD-induced diabetic group. Having ascertained that raw and cooked ginger extracts enhanced insulin secretion and reduced hyperinsulinemia in HFD-induced diabetic rats clinical trials with human subjects is hereby recommended.