HYPOGLYCEMIC AND HYPOLIPIDEM IC EFFECT OF ASH GOURD (Benincasa hispida) AND CURRY LEAVES (Murraya koenigii)
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Date
2011
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Abstract
Diabetes mellitus and cardiovascular diseases represent an enormous, medical, social and
economic burden to the public. Many genetic and lifestyle factors are involved in the etiology of
these diseases. Hence, the present study was undertaken with an objective to select and study the
background information and nutritional status of hyperlipidemic diabetics, elicit details on
medical history and to study the impact of ash gourd and curry leaves on the blood glucose and
lipid profile. A group of 200 diabetics were selected initially. Salad was prepared by using
100gm of ash gourd and one gram of curry leaves (10 curry leaves) and five grams of skimmed
milk powder (made into curd) and pepper and salt are added for taste. This salad was freshly
prepared every day and distributed personally to the selected hyperlipidemic diabetics in
experimental group (N=20) as mid morning for a period of three months (90 days) to find out the
effect of supplementation of ash gourd and curry leaves. Supplementation of ash gourd and curry
leaves had significant hypoglycemic and hypolidemic effect and it had reduced the blood glucose
level (both fasting and post prandial), within the period of three months.