Abstract:
A study \\OJ;, conducted 10 determine the single and combined effects of black cumin and garhc on
streptozorocin (STZ) mduced diabetic rat model, Sixty (60) albino rats at )·4 weeks of age were obtained
from local market and divided 11110five groups. 1110.'groups were normal control (A). diabetic control (9).
diabetic treated \\ irh garlic (Cl. diabetic treated with black cumm (D) and diabetic treated \\ uh black
cumin and garlic (E) extract "I J dose rate of 2S0. SOOand 7S0 mg/kg body weight respccnvely for'
weeks. On day O. 7. 14 and 21 blood samples were collected and blood glucose level was determined
using diabetic kit. The blood glucose level was reduced from 117.5 ± 10.61096.1 ::: 2.4. 18.3.5::: 9.410
101.3 ± 2.5 and 178.6 ± 7.71091.1 .t 1.4 and the average body weight were increased from 257.6 ± 6.3 to
288.1 ± 2.5. 254.3 ± 10.7 to 282.5 ± 8.8 and 257.5 ± 9.0 to 286.8 ± 7.3 in group C. D. E. respectively after
J weeks of treatment. Moreover. blood cholesterol level was reduced from 177.5 ± 10.6 to 96.1 ± 2.4.
183.S ± 9.4 to 101.3 ± 2.S and 17f!.o ± 7.7 to 91.1 ± 1.4 in group C. D. E. respectively after 3 weeks of
treatment. Our findings concluded that the combination of garlic lind black cumin could be used as antidiabetogenic
agent III diet.
