INVESTIGATION OF CORIANDER SATIVUM LEAVES IN THE MANAGEMENT OF HYPERGLYCEMIA IN A PARTICIPANT WITH PREDIABETES

The study evaluated the relationship between incorporating coriander leaves into meals and postprandial glucose levels in a participant with prediabetes. A pre-diabetic male participant consumed meals prepared from the same batches of home-cooked spilt pigeon peas soup with rice (Food Group 1) and tofu with roti (Food Group 2) on separate evenings for three days, either with or without coriander leaves. Mean blood glucose levels were measured using a glucometer before each meal and at 2, 4, and 13 hours (fasted glucose levels) after the meal. In both food groups, glucose levels peaked at 2 hours and then decreased toward baseline. Postprandial glucose levels at 2 and 4 hours were lower when coriander leaves were consumed with the meals (38.9% and 59.4% reduction over 2 and 4 hours, respectively, in the Food group 1 and 35.5% and 10.1% reduction over 2 and 4 hours, respectively, in Food group 2). Overnight fasted glucose levels were not affected by consumption of coriander leaves.
This single-participant study provides preliminary evidence that incorporating fresh coriander leaves into regular meals may help reduce spikes in postprandial blood glucose levels in a participant with prediabetes, consistent with the observations from earlier animal studies.