Supplementation of Mixed Spices for Thirty Days Improved Blood glucose levels and lipid profiles in a group of T2DM patients – A Quasi-Experimental Study Design

Abstract

Background: This study was designed to explore the potential efficacy of cloves, ginger, onion, lemon grass, coriander, curry leaves, holy basil, and bunching onion, in the management of T2DM patients. Methods: The spices and herbs were procured from the local market and immediately processed involving cleaning, washing, crushing, freeze-drying, formulating, and encapsulating, in doses of 2, 4, and 6 grams. In the meantime, type 2 diabetes mellitus (T2DM) patients (N = 30) were recruited from the Medical Outpatient Department of Hospital Tengku Ampuan Afzan, Kuantan, Pahang. The prepared doses of mixed spices and herbs were fed to T2DM patients for 30 days. On Day 31, fasting blood samples were collected. The blood samples were analyzed (using appropriate kits) for fasting blood glucose (FBG), post-prandial blood glucose (PPBG), glycosylated haemoglobin (HbA1c), and lipid profile. The data were compiled and statistically analyzed. Pearson correlation analysis determined the association between the doses and the blood parameters. Findings: The data analysis reveals that the FBS, PPBG, and HbA1c concentrations were negatively associated with the doses with the correlation coefficients r = -0.12, r = -0.11, and r = -0.02, respectively. There was a stronger negative association for total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-c) with the doses with the r = -0.34 and r = -0.41 respectively. A negative association was also found with triglycerides (TG) with r = -0.06. Conclusion: An increasing dose of mixed spices and herbs is associated with improved blood glucose and lipid profile.