Spices and condiments: safer option for treatment of hyperlipidemia

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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DOI: https://doi.org/10.30750/ijpbr.3.3.5


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