AMELIORATIVE IMPACT OF CINNAMON (CINNAMONUM VERUM J. PRESL) ON THE BLOOD GLUCOSE, LIPID PROFILE AND MARKER ENZYMES IN CIRRHINUS MRIGALA
Rosmin M. T., Meera Gopi and Pawlin Vasanthi Joseph*
The increasing rate of diabetes and other non communicable diseases is driven by a combination of factors such as rapid urbanization, rich lifestyles, unhealthy food and tobacco usage. The total number of people with diabetes is expected to rise from 171 million in 2000 to 366 million in 2030. An unidentified factor isolated from cinnamon has been termed as insulin potentiating factor (IPF). This insulin potentiating factor may be involved in the alleviation of the signs and symptoms of diabetes and other diseases related to insulin resistance. The aim of the present work is to study the effects of oral administration of cinnamon on the biochemical and enzyme profile of the fish. The experimental set up includes one control and three experimental tubs marked as 1g, 3g and 5g. Fishes in the control were fed with the basal diet whereas the experimental fishes were fed with the basal diet and cinnamon of concentrations 1, 3, 5g/ 100g of basal feed respectively. Serum blood glucose level, Total serum cholesterol, serum triglyceride, HDL, Low density lipoprotein SGOT and SGPT activity were estimated after 45 days of treatment. A decrease was observed in the blood glucose level, Total serum cholesterol, serum triglyceride, Low density lipoprotein SGOT and SGPT and an increase in the HDL level. Cinnamon is found to have a major role in insulin sensitivity, which improves insulin efficiency and decreases the levels which are needed for equivalent metabolic effect. More recently, scientific attention has also been paid to the insulin potentiating capabilities of cinnamon, which may prove beneficial for diabetic patients.
Keywords: Diabetes mellitus, cinnamon, Serum blood glucose level, Total serum cholesterol, serum triglyceride, HDL, Low density lipoprotein, SGOT and SGPT.
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