Abstract

Spices have been used to preserve food, enhance their flavour and as remedies for a long list of ailments and are effective in controlling serum lipids. The objectives were to analyze the nutritive value and active principles of cinnamon and garlic, prepare the respective spice capsules and to supplement the diets of hyperlipidemics with the spice capsules for a period of three months. A group of 45 mild to moderate hyperlipidemics were selected for the supplementation study was divided into three groups (15 each), two supplementation and one control group. To one group, cinnamon in the form of capsules and to the other garlic capsules was supplemented. Cinnamon and garlic after a series of processing steps were made to capsules of 500 mg each. Clinical examination and biochemical parameters were analysed before and after supplementation. The results revealed that the clinical symptoms experienced by the cinnamon supplemented group disappeared whereas only few symptoms disappeared in garlic supplemented groups. Cinnamon supplemented group of hyperlipidemics showed a maximum decrease in total cholesterol, triglycerides, LDL and VLDL cholesterol and an increase in the HDL cholesterol which were significant at 1% level. No change was observed in the control group.

Key words: Spices, cinnamon, garlic, hyperlipidemics.