Effect of Plant Spices (Thymus vulgaris, Murraya koenigii, Ocimum gratissimum, Piper guineense) on Hemoglobin Glycation, Selected Enzymes and Red Blood Cell Indices in Alloxan-induced Diabetic Rats

Aim: The aim of this study was to determine the effect of plant spices (Thymus vulgaris, Murraya koenigii, Ocimum gratissimum and Piper guineense) on hemoglobin glycation (HbA1c), lactate dehydrogenase (LDH), glucose-6-phosphate dehydrogenase (G6PD) and red blood cell (RBC) indices in alloxan- induced diabetic rats.

Study Design: The animals were grouped into six of 5 rats each. Groups II, III, IV, V and VI were induced diabetes by intraperitoneal injection of alloxan monohydrate with a dose of 170mg/kg body weight. Group I was the control, group II diabetic control and group III to VI were the experimental group. Crude aqueous extracts (500mg/kg body weight) of the spices were orally administered to the rats.

Methodology: Blood samples were collected by cardiac puncture after fasting overnight and standard methods were used for the extraction of spices and, determination of biochemical and hematological parameters.

Place and Duration of Study: The study was carried out at Enugu State University Teaching Hospital from September 2012 to January 2013.

Result: The result showed that glycated hemoglobin, fasting blood sugar and lactate dehydrogenase decreased significantly (P<0.05) while, glucose-6-phosphate dehydrogenase increased significantly (P<0.05) compared to diabetic control group but, no significant difference (P<0.05) was observed compared to normal control group. There were no significant differences (P<0.05) in red blood cell indices compared to diabetic control and normal control.

Conclusion: This study suggested that the spices extracts can be used to control diabetes and prevent its complications on antioxidant enzymes.