Adeniyi P.O.^{1, 2,}, Sanusi R.A.¹, Obatolu V.A.²

The mechanism for the blood glucose lowering effect of different ginger extracts is yet to be clearly understood, that of raw ginger extracts has been sparsely explored while the mechanism for the cooked ginger extract, the form in which it is mostly consumed, has not been delved into. This study was therefore designed to determine the effect of raw and cooked ginger (Zingiber officinale Roscoe) extracts on glucose uptake by the muscle and adipose of normal, streptozocin-induced and high-fat diet-induced diabetic rats. Fresh ginger rhizomes were washed, peeled, milled and sieved without adding water to obtain the raw extract. A portion of this was boiled for 1 hour to give the cooked extract. Matured male albino rats (140) were divided into two major groups with 70 rats in each group. Group A was further divided into 7 sub-groups (n=10) 40 of which were rendered diabetic with intraperitoneal injection of streptozocin (60mg/kg body weight) to mimic Type 1 diabetes while in Group B Type 2 diabetes was induced with a 12 week consumption of High-Fat Diet (HFD). The remaining 30 rats in each group were left to remain non-diabetic/ normal. Ginger extracts were administered as a daily oral dose for 4 weeks after diabetes induction. The animals were the sacrificed and glucose uptake by the muscle and adipose tissue was determined using standard analytical procedure. Mean data were compared using Least Significant Difference at p¡Ü 0.05. It was clearly evidenced that both raw and cooked ginger extracts significantly enhanced and increased glucose uptake by the muscle and adipose tissues even in the absence of insulin, hence, mimicking insulin action. Ginger in both raw and cooked forms may therefore be beneficial in the prevention and management of diabetes mellitus. Human trial is hereby recommended.

raw ginger extract, cooked ginger extract, glucose uptake, diabetes mellitus