Effect of oral intervention of ‘Spice mixture’ on lipid profile and body composition of obese females

Abstract

Obesity increases dramatically and is related to a variety of complications, such as type 2 diabetes, hypertension, stroke, and hyperlipidemia etc. The aim is to evaluate the use of spice mixture as a dietary intervention for 4 months to reduce excess weight
and improve the lipid profile on overweight /obese individuals. Spice mixture contains Cumin (Cuminum cyminum), Garlic (Allium sativum), Curry Leaves (Murraya koenigii), Cinnamon (Cinnamomun zeylanicum) and Pepper (Piper nigram). Lipid profile, Hb %, SGPT and Serum Creatinine (SC) were considered as biomarkers. Blood samples were analyzed at the National Diabetic Centre, Rajagiriya and Asiri Hospitals Ltd. A significant weight reduction (p < 0.01) with the improvement of lipid profile was observed after the intervention. The total cholesterol, triglycerides, LDL and VLDL were reduced significantly (p < 0.05) after the intervention. HDL level was significant and within the normal range. The level of haemoglobin was significant (p < 0.01) and increased after the intervention. SGPT and SC showed a change towards a normal level. The study concluded that the intervention of the spice mixture reduces the excess weight and also improves the lipid profile, increases the Hb % and not affect the liver or renal function of the study participants.