Antioxidants, Antidiabetic and Antihyperlipidemic Effects of the Spice Ginger Rhizome (Zingiber officinale) and Cinnamon (Cinnamomum zeylanicumon) in Diabetic Rats

This study aimed to evaluate the effects of two medicinal plants, ginger rhizome (Zingiber officinale) and cinnamon bark (Cinnamomum zeylanicum), on reducing blood sugar, triglycerides, cholesterol, and LDL-cholesterol levels. The analysis of the phenolic compounds in these plants revealed that both ginger rhizome and cinnamon bark are rich in antioxidants, containing high levels of hypoglycemic and hypocholesterolemic phenolic acids, such as cinnamic acids. The study found that ginger rhizome and cinnamon bark could be added at concentrations of 1% and 2%, respectively, to a basal diet. Diabetic rats were fed a diabetic diet for 5 weeks, with the normal control (G1) receiving the basal diet. The results showed that the addition of ginger rhizome and cinnamon bark to the diabetic diet significantly reduced serum glucose and improved the lipid profile (cholesterol, triglycerides, LDL, and VLDL cholesterol). Furthermore, HDL cholesterol levels increased in all treatment groups, while LDL- cholesterol levels significantly decreased compared to the positive control.