Spices and condiments: safer option for treatment of hyperlipidemia

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R Pandit
I Khatri
S Sawarkar


Hyperlipidemia is a lipoprotein metabolic disorder characterized by high serum Low density Lipoprotein and blood cholesterol. It is a major risk factors in the development and progression of atherosclerosis that eventually lead to cardiovascular diseases. This poses a major problem to majority of society because of the close correlation between cardiovascular diseases and lipid abnormalities. There are various features which are associated directly or indirectly as etiological factors viz. heredity, age, obesity, sex, diet, physical inactivity, hypertension, lifestyle disorders and various stress factors. For alleviation and treatment there are many ways such as allopathic medications, alternative systems like Ayurvedic, Diet control, lifestyle discipline etc. Recently Spice therapies are seen useful and effective. In India, Ayurveda and other Indian literature mentions the use of various plants and spices. Spices in diet are useful as they play effective role in the functioning of various body systems such as gastrointestinal, cardiovascular and nervous system. Along with proper food habits, diet which contains variety of spices which have been proved as hypolipidemic, can be effective in controlling hyperlipidemia. Spices used in day-to-day life as food, can also be used in the treatment of various human ailments. Along with the taste, flavor, colour and preservative property, spices also possess hypolipidemic effects. This review is focused mainly on the beneficial hypolipidemic effect of five spices (Dill, Garlic, Fenugreek, Ginger, Coriander) in the management of hyperlipidemia. This article is based on the traditional knowledge, mechanism of action for hypolipidemic activity and some experimental scientific studies done to support the use of these spices in the management of hyperlipidemia.

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How to Cite
Pandit R, Khatri I, Sawarkar S. Spices and condiments: safer option for treatment of hyperlipidemia. IJPBR [Internet]. 30Sep.2015 [cited 26Sep.2020];3(03):24-. Available from: http://ijpbr.in/index.php/IJPBR/article/view/868
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