Die Nahrung 35 (1991) 1, 47-51

Department of Food Chemistry, Central Food Technological Research Institute, Mysore , India

Effect of cumin, cinnamon, ginger, mustard and tamarind in induced

hypercholesterolemic rats
K. SAMBAIAH
and K. SRMVASAN

The effect of a few common spices - cumin (Cuminwn cyminum), cinnamon (Cinnamomum
zeylanicum), ginger (Zingiber offinale), mustard (Brassica nigra) and tamarind (Tamarindusindica)
- added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats
was studied. These spices did not show any cholesterol lowering effect when included in the diet at about
H o l d the normal human intake level.

Introduction
Spices form important constituents of human diet; they exhibit a wide range of
physiological effects besides enhancing the taste and flavour of foods. Several spices, viz.,
garlic (Allium sativum), onion (Allium cepa), turmeric (Curcuma longa), red pepper
(Capsicum annum), fenugreek (Trigonellafoenumgraecum) and ginger (Zingiber officinale)
have been shown to have beneficial hypolipidemicor hypocholesterolemic properties [ 1 - 71.
Among the other spices, black pepper (Piper nigrum) and coriander (Coriandrum sativum)
have been studied and found to have no hypocholesterolemicaction in normal rats [8,9]. The
present study was undertaken to screen a few other important spices incorporated into the
diet of rats for their effect on serum and liver lipids. The spices studied here are: cumin
(Cuminum cyminum), cinnamon (Ciiiiiciiiiomum zeylanicum), ginger (Zingiber officinale),
mustand (Brassica nigra) and tamarind (Tamarindus indica). These spices have been tested
here for hypocholesterolemic/hypolipidemic activity in both normal and hypercholesterole-
mic rats by including in the diet for 2 months at a level about 5 times the normal human
intake. Ginger has been reported to be hypocholesterolemicwhen included in the diet at 10%
level (71. This spice has been included in the current study in order to reevaluate its
hypocholesterolemic property at a much lesser dose.
The spices studied here are very commonly used in Indian diets and these are known to
have several pharmacological effects. Cumin is used medicinally as a stimulant, an
antispasmodic or a carminative [lo]. Its major use is in seasonings and as an ingredient of
curry powders. Cinnamon, an ingredient of a few curry powders is also used in dental creams
as deodorant. Pharmacologically, it has carminative, stimulant, diuretic, diaphoretic,
deobstruent and lactagogue properties [ 1 11. Ginger is used in a variety of foods and also in
carbonated drinks, besides being used as an ingredient of curry powders. It is valued in
medicine as a carminative and stimulant to the gastrointestinal tract [12]. It is used as a
remedy for flatulence and colic and as an adjunct to many tonics. Recently ginger has been
shown to stimulate bile secretion rate and also to influence its composition [13]. Mustard, a
main ingredient of seasonings is also a component of curry powders. Mustard possesses
48 Die Nahrung 35 (1991) 1

vermicidal, anthelmintic and appetite improving properties [ 1 I]. Tamarind is one of the
common spices in human diet particularly in South India. Tamarind is regarded as a
refrigerant, digestive, carminative, laxative and is useful in diseases supposed to be caused by
deranged bile [14]. Recently we have shown that mustard and tamarind increase bile flow rate
and also biliary secretion of bile acids and cholesterol [15].

Materials and methods

Male Wistar rats weighing 100 f 5 g were used in these experiments. Cumin, cinnamon, dry ginger,
mustard and dry tamarind pulp powder were purchased locally and powdered. All the chemicals were of
analytical grade and solvents distilled before use.
Groups of 6 animals were maintained for 8 weeks on spice diets (ad libitum) listed in tables. The basal
diet consisted of [YO]:casein, 21 ;cane sugar, 10; corn starch, 54; hydrogenated fat, 10; vitamin mixture,
I. and salt mixture. 4. The hypercholesterolemia inducing diet consisted of [YO]:casein, 21; cane sugar,
10; corn starch, 52.85; hydrogenated fat, 10; vitamin mixture, 1 ;salt mixture, 4; cholesterol, 1 and bile
acid mixture (Sigma Chem. Co., USA), 0. 15. Spices were incorporated into basal diet or hypercholeste-
rolemia inducing diet substitutingan equivalent amount of corn starch to give various experimental diets
containing: cumin ( I .25%),cinnamon (0.05%),ginger (0.04%), mustard (0.25%)and tamarind (0.5
and 2.5%).At the end of the feeding period, the rats were fasted overnight and sacrificed under light ether
anaesthesia. Blood was drawn from the heart and serum separated by centrifugation. Liver excised
quickly was weighed and stored frozen pending lipid extraction and analysis.
Total lipids were extracted according to FOLCHet al. [I61 and estimated gravimetrically. Cholesterol
[ 171, phospholipids [IS] and triglyceride [I91 contents were determined in the lipid extracts of serum and
liver by standard procedures. Results were statistically evaluted by STUDENT'St-test [20].

Results and discussion

In the present study, spices have been fed to animals at levels corresponding to about
5 times the average human dietary intake of these spices. The levels used here are based on
calculated dietary intake of spices in the form of curry powder and on dietary survey
conducted in India [21]. In the case of tamarind which has been studied at two dietary levels,
the lower level corresponds to the average human dietary intake among South Indian
population. Food intakes were essentially similar in various spices fed groups and
corresponding control groups. Similarly, the gain in body wt. during the experimental period
of 8 weeks under spices treatment was comparable to controls.

Table 1
Influence of dietary cumin, cinnamon, ginger, mustard and tamarind on serum lipids in rats
fed normal diet
__
Additions to the Cholesterol Phospholipid Triglyceride
basal diet
Nil (Control) 41.6 f 3.0 119.6 f 9.4 88.0 f 6.0
Cumin (1.25%) 38.7 f 2.1 119.2 f 10.3 98.8 f 9.4
Cinnamon (0.050/,) 52.2 f 2.0. 136.0 f 19.8 82.0 f 7.8
Ginger (0.04%) 37.0 f 1.9 122.1 f 16.9 80.9 f 8.4
Mustard (0.25%) 44.2 f 2.6 119.4 f 9.9 93.8 f 11.1
Tamarind (0.5%) 40.1 f 3.6 97.1 f 4.8 83.0 f 7.2
Tamarind (2.5%) 39.6 2.0 110.3 f 7.8 73.8 f 7.4

Values [mg/l00 ml] are mean f SEM of 6 animals in each group

* Significantly different from control (P < 0.05)
SAMBAIAH/~RINIVASAN:
Effect of cumin 49

Table 2
Influence of dietary cumin, cinnamon, ginger, mustard and tamarind on serum lipids in rats
fed high cholesterol diet
~~ ~~

Additions to the Cholesterol Phospholipid Triglyceride

hypercholesterolemia
inducing diet *
~

Nil (Control) 176.5 f 20.3 202.3 f 16.5 54.6 f4.3

Cumin (1.25%) 309.0 f 20.1** 153.7 f 10.4** 35.8 f 2.2**
Cinnamon (0.050/) 157.5 f 19.3 139.5 f 17.5** 39.4 f 7.7
Ginger (0.04%) 244.3 f 31.8 191.8 f 13.8 59.7 f 9.7
Mustard (0.25%) 196.8 f 23.7 158.8 f 10.1** 52.7 f 4.4
Tamarind (0.50/)
Tamarind (2.5%)
222.5 f 24.4
186.4 f 17.9
202.8 f 19.4
202.1 f 24.8
*
46.6 4.1
55.6 f 8.3

Values [mg/100ml] are mean f SEM of 6 animals in each group

Diet containing 1% cholesterol
** Significantly different from control (P < 0.05)

Table 1 documents serum lipid concentrations in rats fed spices supplemented basal
cholesterol-free diet. The inclusion of spices - cumin, cinnamon, ginger, mustard and
tamarind in the normal diet had no influence on serum cholesterol, phospholipid and
triglyceride contents, except for a 25% increased cholesterol value in cinnamon fed animals.
None of the spices tested here appeared to counteract the increment in serum cholesterol
induced by cholesterol feeding (Table 2). On the contrary, dietary cumin markedly elevated
the serum cholesterol levels above the control value in rats fed hypercholesterolemiainducing
diet. However, the spices - cumin, cinnamon and mustard - showed a definite tendency to
counteract the hyperphospholipidemiainduced by cholesterol feeding (Table 2), while serum
triglyceride levels were mainly unaffected by the spices tested.
The liver weigths and liver lipids - total lipids, cholesterol, phospholipid and triglyceride
- were unaffected by these spices supplementationin rats fed normal diet (Table 3). With the
hypercholesterolemia inducing diet, only mustard tended to lower liver weight, but this effect
was rather small (Table 4). Cumin lowered liver triglyceride concentration significantly.

Table 3
Influence of dietary cumin, cinnamon, ginger, mustard and tamarind on liver lipids in rats fed
normal diet
~~

Additions to the Liver weight Total lipids Cholesterol Phospholipid Triglyceride

basal diet [% body wt.] [mg/g h e r ] [mglg liver] [mg/g liver] [mg/g liver]
~

Nil (Control) 3.37 f 0.07 48.6 f 2.2 2.93 f 0.12 29.9 f 1.0 7.04 f 0.68
Cumin (1.25%) 3.21 f 0.11 50.3 f 1.8 3.05 f 0.12 31.4 f 0.8 7.22 f 0.72
Cinnamon (0.05%) 3.49 f 0.04 49.5 f 3.7 3.16 f 0.15 34.5 f 3.2 7.94 f 0.96
Ginger (0.04%) 3.60 f 0.12 49.7 f 2.1 3.16 f 0.10 32.9 f 1.2 8.64 f 0.96
Mustard (0.25%) 3.46 f 0.03 44.5 f 2.4 2.77 f 0.07 28.1 f 1.0 6.00 f 1.09
Tamarind (0.5%) 3.83 f 0.26 44.6 f 1.8 2.81 f 0.11 33.2 f 1.4 7.04 f 0.90
Tamarind (2.5%) 3.60 f 0.13 47.4 f 2.1 3.34 f 0.18 31.6 f 1.7 7.23 f 1.02

Values are mean fSEM of 6 animals in each group

4 Die Nahrung 35 (1991) 1

50 Die Nahrung 35 (1991) 1

Table 4
Influenceof dietary cumin, cinnamon, ginger, mustard and tamarind on liver lipids in rats fed
high cholesterol diet
-. -. __
Additions to the Liver weight Total Lipids Cholesterol Phospholipid Triglyceride
hypercholesterolemia [YObody wt.] [mg/g liver] [mg/g liver] [mg/g liver] [mglg liver]
inducing diet *
~ - -.

Nil (Control) 4.72 f 0.08 189.9 f 10.7 51.7 f 1.0 23.2 f 0.8 20.7 & 2.9
Cumin ( I .25%) 4.78 f 0.24 202.6 f 13.4 61.5 f 4.3 27.6 f 1.1** 12.1 f 1.8**
Cinnamon (0.05%) 4.68 f 0.07 231.1 f 24.4 48.8 f 3.9 25.1 f 2.4 27.6 f 4.0
Ginger (0.04%) 4.46 f 0.13 193.0 f 10.3 52.3 f 7.6 30.5 f 5.5 15.7 f 3.2
Mustard (0.25%) 4.34 f 0.12** 171.3 f 12.7 46.4 f 3.8 23.6 f 0.3 15.6 f 2.4
Tamarind (0.5%) 4.77 f 0.07 213.0 f 26.9 59.0 f 2.8 22.4 f 0.8 21.1 f 2.7
Titmarind (2.5%) 4.76 f 0.09 225.9 f 23.5 59.2 f 3.7 21.7 f 1.7 22.1 f 3.8

Values are mean fSEM of 6 animals in each group

* Diet containing I % cholesterol
** Significantly different from control (P c 0.05)

Except for these changes, spices tested here havc shown no tendency to lower the hepatic lipid
concentrations when incorporated into hypcrcholesterolemia inducing diet (Table 4).
Ginger at very high level of intake, viz., 10% dry ginger or 0.5% ginger oleoresin in the
diet. has been shown to reduce cholesterol induced serum cholesterol levels [6,7].The 0.04%
ginger level used here in the current study, itself corresponds to about 5 times the average
human intake; and feeding ginger for 8 weeks at this level appears to have no beneficial
hypocholesterolemic effect.
Feeding ginger, mustard and tamarind for 1 month at 0.04%. 0.25% and 2.5% levels
respectively has been found to stimulate rate of bile flow and also cause higher secretion of
bile acids in the bile, suggesting a stimulation of cholesterol catabolism by these spices [ 13,
151. Contrary to what would beanticipated, the present study hasshown that theabove spices
a l the dietary levels tested have no hypocholesterolemic action either in normal or in
hypercholesterolemic rats. This suggests that the cholesterol lowering effect of dietary
ingredients may not be solely related to their stimulation of cholesterol catabolism. In the
case of spices/spice principles known to be hypocholesterolemic, viz., onion, fenugreek,
curcumin (turmeric) and capsaicin (red pepper), the anticipated stimulation of cholesterol
conversion to bile acids and hence higher rate of bile acid secretion has been observed [ 13, 15,
221. Similarly, black pepper and its active principle - piperine which are not hypocholestero-
lemic [8]- are shown to have no influence on biliary bile acid secretion when fed to rats [23].
Thus, the results of the present study indicate that the spices - cumin, cinnamon, ginger,
mustard and tamarind - do not have any beneficial cholesterol lowering effect when
consumed at dietary levels tried. These along with black pepper and coriander form a group
of spices that are not hypocholesterolemic.
Acknowledgement
The authors arc grateful to Dr. N. CHANDRASEKHARA
for useful suggestions.

Zusammcnlassung
K. SAMUAIAH und K. SRINIVASAN: EinfluD von Kummel, Zimt. Ingwer, Senf und Tamarinde bei
induzierter Hypercholesterolaemie in Ratten
SAMBAIAH/SRINIVASAN:
Effect of cumin 51

Es wird der EinfluS einiger Gewiirze -

Kiimmel (Cuminurn cyminum), Zimt (Cinnamomum
zeylanicum), lngwer (Zingiber officinale), Senf (Brussica nigra) und Tamarinde ( Tamarindus indica)
- als Zugabe zu normaler und Hypercholesterolaemie induzierender Diat auf den Cholesterolgehalt im
Serum und in der Leber von Ratten untersucht. Diese Gewurze zeigen keinen Cholesterol erniedrigenden
EinfluO, wenn sie der Nahrung in solchen Mengen zugefuhrt werden, die etwa dem 5fachen Niveau der
normalen Aufnahme beim Menschen entsprechen.

Pe3m~e
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a b n s a ~ ~ orwnepxonecTeponeMm
il y KPMC
MccnenoBanocbBnHIIHWe HeKoTopbrx npnHocTefi - T M H H ~(Cuminurn cyminum), Kopnubr (Cinnamo-
u ~ 6 e p a(Zingiber officinale), ropYwub4 (Brassica nigra) n TaMapeHnbi ( Tomurindus
num ie~~/unicunt),
indica) - K P K no6aera K HOpM&lbHOfi H Bbl3blBa€OUefi rH~epXOneCTepOJIeMH€OAUeT Ha COnepXaHHe
XOJleCTepOJla B CblBOpOTKe KpOBH H neYeHH KpblC. % 3TWMU npRHoCTRMH He ~a6nloflanocb
cwixamuero xonecreponb BnnnHnR, ecnw OHH fl06aBnII~1UCb K KOPMY B Konwecmax CooTBecrBylouIux
5 KPaTHOMY YpOBHlo HOpManbHOrO nOTpe6neHUII y YeJIOBeKa.

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Dr. K. SRINIVASAN,Department of Food Chemistry, Central Food Technological Research Institute,

Mysore-570 013, India

Received February 19, 1990