American Journal of Pharmacology and Toxicology

The Efficacy of Karkadeh Tea in Controlling Post-Prandial Blood Glucose Levels

Adrian Paul Harrison, Ross Gordon Cooper, Moustafa Ahmed Suliman and Usama AlAlami

DOI : 10.3844/ajptsp.2009.151.157

American Journal of Pharmacology and Toxicology

Volume 4, Issue 4

Pages 151-157

Abstract

Problem statement: Increasing interest from the general public to use herbal remedies, exposes a considerable need to document ancient medical practices, as well as to investigate the efficacy of “ancient” compounds currently reputed to have medicinal benefits for such diseases as diabetes and obesity. Approach: In order to investigate the efficacy of “karkadeh” Roselle-Hibiscus sabdariffa tea as a means of reducing post-prandial blood glucose levels in human subjects, 10 g of dried karkadeh was brewed in 500 mL of water, allowed to infuse for 60 min and imbibed along with a high glycemic index food. Results: Data showed that in one individual, karkadeh tea taken in connection with a carbohydrate based breakfast meal resulted in a significant increase (17%; p<0.01) in blood glucose level cf. an ordinary breakfast tea 60 min after ingestion. Moreover, in a study involving eight individuals, a slower rise to maximum levels and a greater Area Under the Curve (AUC) in terms of blood glucose was noted for the karkadeh tea plus a high glycemic index food cf. that of water imbibition with an identical high glycemic food. Conclusion/Recommendations: Karkadeh tea appears to have an effect in terms of slowing the rate of rise in blood glucose following consumption of a high glycemic index food, but that ultimately it induces a greater degree of glucose absorption cf. other types of imbibed fluids.

Copyright

© 2009 Adrian Paul Harrison, Ross Gordon Cooper, Moustafa Ahmed Suliman and Usama AlAlami. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.