EFFECT OF BASIL SEEDS (OCIMUM BASILICUM) ON THE GLYCEMIC INDEX AND GLYCEMIC LOAD OF ROOH AFZA: AN INTERVENTIONAL STUDY IN HEALTHY ADULTS

Abstract

associated with a higher risk of type 2 diabetes and cardiometabolic disorders. Rooh Afza, a popular beverage in Pakistan, has not been well studied for its glycemic impact. Basil seeds (Ocimum basilicum) are traditionally used for their medicinal properties and may reduce postprandial glycemic response. This study aimed to determine the glycemic index (GI) and glycemic load (GL) of Rooh Afza and to evaluate the effect of basil seeds on these parameters of Rooh Afza. Methods: Fifteen healthy male participants (mean age 22±0.83 years) were recruited in a non-blind interventional repeated-measures study. On day one, participants consumed 25 g of glucose as a reference food. On day two, they consumed 33 ml of Rooh Afza containing 25 g glucose. On day three, participants were divided into three groups (n=5 each) and consumed Rooh Afza with 1 g, 2.5 g, or 5 g of pre-soaked basil seeds. Capillary blood glucose was measured at 0, 15, 30, 60, 90, and 120 minutes post-consumption. Incremental area under the curve (iAUC) was calculated using the trapezoid method. GI and GL were determined, and statistical analysis was performed using paired t-tests. Results: The GI and GL of Rooh Afza were 82.7 and 20.5, respectively, classifying it as a high GI/GL beverage. Addition of basil seeds significantly reduced both GI and GL. With 1 g basil seeds, GI and GL were 72±16.9 and 20±4.2 (p=0.513). With 2.5 g, GI and GL were 60±15.2 and 15±3.8 (p=0.031). With 5 g, GI and GL were 46.4±12.4 and 11.6±3.1 (p<0.001). The greatest reduction was observed with 5 g of basil seeds. Conclusion: Rooh Afza is a high GI/GL beverage and may contribute to increased risk of type 2 diabetes if consumed regularly. Basil seeds significantly reduce the glycemic response when consumed with Rooh Afza, with 5 g demonstrating the strongest effect. Incorporating basil seeds into high-GI beverages may provide a simple dietary strategy for reducing postprandial glycemia