Review on Anti-diabetic Research on Two Important Spices: Trachyspermum ammi and Pimpinella anisum

Review on Anti-diabetic Research on Two Important Spices: Trachyspermum ammi and Pimpinella anisum Amar Godavari Manicka Moorthi Arvindganth Rajasekar Abstract

Diabetes mellitus (DM) arises from a cascade of factors, primarily stemming from defective insulin secretion by the pancreas and emergence of insulin resistance. These alterations disrupt lipid and protein metabolism, which may lay the foundation for hyperglycemia. The efficacy and safety of spice herbs from traditional medicine have long been regarded for the potential to treat this condition. Remarkably, many of the drugs we rely on today have origins, either directly or indirectly, in the realm of plant sources. The exploration of hypoglycemic potential extends beyond the boundaries of herbs and spices, embracing a diverse tapestry of food extracts. Among the spices, Trachyspermum ammi and Pimpinella anisum are plants in the Umbelliferae family, and their fruits are used traditionally as carminatives, aromatics, disinfectants, and galactogogues. In this comprehensive review the published scientific articles related to antidiabetic properties of both seeds are discussed.