Traditional Sri Lanakan Spices for Dyslipidemia, International Journal of Scientific and Research Publications

Abstract

Sri Lanka is a country where has efficacious food cultures related to their traditional life styles. In traditional food recipes native spices such as Garcinia cambogia or Garcinia zeylanica (Goraka or Malabar Tamarind), Tamarindus indica (Siyambala or Tamarind), Piper nigrum (Gammiris or Pepper), Trigonella foenum-graecum (Uluhal or fenugreek) and Cinnamomum zeylanicum (Kurundu or Cinnamon) are enriched. Recent advances in global perspectives on non-communicable diseases reconsidering traditional foods including spices for health prevention and promotion. Therefore, the current study aims to review ethnomedicinal value of aforementioned spices considering its biochemical effect on lipid profile including total cholesterols, triglycerides, low density lipoproteins and high density lipoproteins at cell biology and effect on biochemistry in cellular level. The study was designed as a literature review through primary and secondary literature sources which are available online with utmost attention to peer reviewed and indexed journal articles. Thirty articles were considered as references while reviewing fifty two related research studies. Biochemical modifications in cellular sites relevant to management of serum lipid values were identified in each of spices. Biochemical effect on lipogenesis and lipid metabolism in each variety were identified. The study suggests that the consumption of spices is beneficial in lipid level management.