Assessing the Impact of Processed Nigella sativa and Chia Seed Powder on Nutrient Bioavailability and Metabolic Health in Wister Rats

Abstract

This experiment compared the impact of eight weeks of dietary supplementation of processed Nigella sativa and chia seeds (5% w/w) on the bioavailability of nutrients and metabolic health indicators among Wistar rats. Thirty male Wistar rats were randomized into three groups (n=10 each): control, Nigella sativa supplemented and chia seed supplemented. Apparent digestibility coefficients were used to determine nutrient digestibility, and serum samples were examined concerning nutrient profiles, glycemic control, lipid parameters, as well as antioxidant enzyme activities. The digestibility of proteins and lipids was significantly better in both treatment groups than control (p<0.05) with Nigella sativa having highest protein digestibility (78.7%), chia seed highest lipid digestibility (85.3%), and fiber digestibility (61.7%). Chia seed almost doubled the serum omega-3 fatty acids and elevated the n-3/n-6 ratio of 0.12 to 0.31 and also raised vitamin E levels by 50% by Nigella sativa. Fasting glucose reduced by 12 and 18 percent (Nigella sativa) and 46.6 and 33.6 percent (p<0.01) of HOMA-IR. The change in total cholesterol was 15.9 per cent and 20.4 per cent, in the LDL cholesterol was 21.6 per cent and 28.8 per cent, and in the HDL cholesterol, 20.8 per cent and 33.6 per cent respectively. There was a significant improvement in antioxidant enzyme activity, with SOD (Nigella sativa) and MDA (28.9, p<0.01) being improved by 55.5 and 28.9 percent respectively. There was a 18.0% and 23.6% decrease in body weight increase without changes in food intake. Chia seed and processed Nigella sativa powders have a great effect on nutrient bioavailability and glycemic control, lipid profile, antioxidant level, and weight homeostasis in Wistar rats, making them the prospective useful functional food components to metabolic health promotion.