Spice Foods effects on Body Weight Reductions between Obese Animal Models

Abstract

The aim of this study was determination and identification of phenolic and flavonoids fraction in addition to the antioxidant activities of used herbals (curcumin, black pepper and cumin) by HPLC in addition to evaluating the effects of such different spicy food consumptions on body weight reduction between obese animal models. Rats were randomly divided to ten groups fed; Black Papers, Cumin and Curcumin either alone or in different mixtures additionally to groups fed Orlistat (control body weight loss), Non-obese negative control group (C-ve) and Obese control positive group (C+ve). Blood glucose and body weight levels were measured at the beginning and end of the experimental in addition to rats’ lipid profiles (total cholesterol; triglycerides;, high dense lipoprotein cholesterol; low dense lipoprotein cholesterol; and very low dense lipoprotein cholesterol). Results presented that obese models received (Cumin)  Cu/( Curcumin ) Cur mixture have the biggest effective significant treatment (about -80% body weight reduction  ) followed by both groups fed mixtures of (Curcumin ) Cur/( Black Papers ) Bp  and (Curcumin) Cur/( Black Papers ) Bp/( Cumin ) Cu; decreased by -68.0 and -65.6g respectively. The study could be more valuable causing significant body weight reduction between obese models, however human studies are needed.