NCT06423248

Culinary Spices in Metabolic Syndrome.

The Effect of Therapeutic Doses of Culinary Spices in Metabolic Syndrome: a Randomized Controlled Trial.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 120 (actual)
• Sponsor: United Arab Emirates University · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Not accepted

Summary

This double blind, placebo controlled randomized controlled trial aims to evaluate the effect of three commonly used culinary spices - ginger (Zingiber officinale), cinnamon (Cinnamomum) and black seed (Nigella sativa) on the cardiometabolic parameters of individuals with risk factors of metabolic syndrome. Participants consume their assigned treatment for 12 weeks, and key cardiovascular and glucometabolic parameters are recorded at baseline, week 6, and week 12 of the study.

Conditions

• Metabolic Syndrome

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Ginger	3g of dried powdered Ginger daily for 12 weeks
DIETARY_SUPPLEMENT	black seed	3g of dried powdered Black Seed daily for 12 weeks
DIETARY_SUPPLEMENT	cinnamon	3g of dried powdered Cinnamon daily for 12 weeks.
OTHER	Placebo	3g of powdered corn starch daily for 12 weeks.

Timeline

• Start date: 2015-05-10
• Primary completion: 2016-11-13
• Completion: 2016-11-13
• First posted: 2024-05-21
• Last updated: 2025-03-30

Locations

1 site across 1 country: United Arab Emirates