Researchers tested whether cumin and coriander seeds—common kitchen spices—could help reduce weight and improve cholesterol levels. They fed rats a fatty diet for two weeks, then added either cumin seeds or coriander seeds to their regular food for four weeks. The rats that ate cumin seeds lost weight, had less belly fat, and showed improvements in their cholesterol numbers. While these results are promising, this study was done in rats, so we need more research in humans before we know if the same benefits apply to people.

The Quick Take

  • What they studied: Whether eating cumin seeds and coriander seeds could help rats lose weight, reduce belly fat, and improve their cholesterol levels
  • Who participated: 18 male rats that were fed a high-fat diet to mimic unhealthy eating habits in humans
  • Key finding: Rats eating cumin seeds lost about 37 grams of weight and had better cholesterol numbers, especially higher levels of ‘good’ cholesterol (HDL) and lower levels of ‘bad’ cholesterol (LDL)
  • What it means for you: Cumin seeds may help with weight loss and cholesterol, but this study was only in rats. Humans would need similar studies before we can say these spices work the same way for people. It’s too early to make strong claims, but it’s an interesting area for future research.

The Research Details

Scientists took 18 male rats and first fed them a fatty diet for 14 days to create unhealthy cholesterol levels, similar to what happens in people who eat poorly. Then they divided the rats into three groups: one group continued eating regular food (control group), one group ate regular food mixed with cumin seeds, and one group ate regular food mixed with coriander seeds. This continued for four weeks. The researchers measured the rats’ weight and blood cholesterol levels at the start and then every week to track changes over time.

After the four-week period ended, the scientists examined the rats’ bodies after death to measure how much fat had accumulated in their abdomens. This allowed them to see not just weight changes, but also where the fat was being stored in the body.

This type of study design helps researchers understand whether a food or spice might have health benefits before testing it in humans. By controlling exactly what the rats eat and measuring specific health markers regularly, scientists can see cause-and-effect relationships more clearly. However, rat studies are preliminary—they show promise but don’t prove the same results will happen in people.

This is a small study with only 18 rats, which limits how much we can trust the results. The study didn’t mention whether the researchers were blinded (meaning they knew which rats got which diet), which could introduce bias. Some statistical results showed ‘P>0.05,’ which means the differences weren’t statistically significant—basically, the results could have happened by chance. The study is recent (2025) and published in a peer-reviewed journal, which is positive, but the journal’s impact factor wasn’t provided, so we can’t assess its prestige level.

What the Results Show

Rats that ate cumin seeds showed the most impressive results. They lost weight, dropping from an average of 178 grams to 141 grams—a loss of 37 grams over the four-week period. When scientists examined their bodies, rats in the cumin group had noticeably less fat stored in their abdominal cavity (belly area) compared to both the control group and the coriander group.

Both cumin and coriander seeds improved cholesterol levels, but cumin performed better overall. The ‘good’ cholesterol (HDL) increased in both groups—cumin rats went from 72.3 to 88.0 mg/dl, and coriander rats went from 63.2 to 88.0 mg/dl, while the control group stayed at 55.0 mg/dl. The ‘bad’ cholesterol (LDL) and total cholesterol decreased more noticeably in the cumin group compared to controls.

These improvements happened relatively quickly, with most changes visible between day 14 and day 35 of the study. The researchers noted that cumin seeds appeared to be the more effective of the two spices tested.

Coriander seeds also showed some benefits, particularly in raising good cholesterol levels to the same final level as cumin (88.0 mg/dl). However, coriander didn’t produce the same weight loss or belly fat reduction as cumin. This suggests that while both spices have some positive effects on cholesterol, cumin may have additional properties that help with weight management and fat storage.

Previous research has suggested that cumin and coriander contain compounds with potential health benefits, but human studies are limited. This rat study provides some experimental evidence supporting what traditional medicine has suggested for centuries. However, most previous human studies on these spices have been small or inconclusive. This research adds to growing evidence that these common kitchen spices deserve more serious scientific investigation.

The biggest limitation is that this study was conducted in rats, not humans. Rats’ bodies work differently from ours, and results that work in rats often don’t translate directly to people. The sample size of 18 rats is quite small, which means the results are less reliable. Some of the cholesterol improvements (particularly for coriander) weren’t statistically significant, meaning they could have occurred by chance. The study didn’t measure how the spices might work in the body or what compounds were responsible for the effects. Additionally, we don’t know if the rats’ improved cholesterol would have lasted longer or if the weight loss would continue beyond four weeks.

The Bottom Line

Based on this rat study alone, we cannot recommend cumin or coriander seeds as a weight-loss or cholesterol treatment for humans. However, these spices are safe, inexpensive, and already used in cooking, so adding them to your diet won’t hurt and might provide some benefit. If you have high cholesterol or weight concerns, talk to your doctor about proven treatments. Think of cumin and coriander as potentially helpful additions to a healthy diet, not replacements for medical treatment. Confidence level: Low (based on animal study only).

People interested in natural approaches to health, those with high cholesterol or weight concerns, and researchers studying herbal remedies should pay attention to this research. However, people with existing heart disease or high cholesterol should not rely on spices alone and should follow their doctor’s advice. This research is too preliminary for anyone to make major health decisions based on it.

In the rat study, changes appeared within 2-3 weeks. If similar effects occurred in humans, you might expect to see results within 4-6 weeks of regular consumption, but this is speculative. Weight loss and cholesterol improvements typically take longer in humans than in rats, so realistic expectations would be 8-12 weeks of consistent use before noticing significant changes.

Want to Apply This Research?

  • Track daily cumin and coriander seed consumption (measured in teaspoons or grams) and correlate with weekly weight measurements and energy levels. Set a goal of 1-2 teaspoons of cumin daily and monitor changes over 8-12 weeks.
  • Add cumin seeds to at least one meal daily—sprinkle on eggs, rice, soups, or roasted vegetables. Start with small amounts (½ teaspoon) and gradually increase to 1-2 teaspoons daily. Log each time you add the spice to track consistency.
  • Weigh yourself weekly at the same time of day and log it in the app. Take body measurements (waist circumference) monthly. If possible, get cholesterol levels checked before starting and after 8-12 weeks of regular consumption. Track how you feel—energy levels, digestion, and appetite—as secondary indicators.

This study was conducted in rats and has not been tested in humans. The results cannot be directly applied to people without further research. Cumin and coriander seeds should not be used as replacements for prescribed medications or medical treatment for high cholesterol, obesity, or heart disease. If you have high cholesterol, weight concerns, or cardiovascular disease, consult with your healthcare provider before making dietary changes or starting any supplement regimen. While these spices are generally safe for cooking, some people may have allergies or interactions with medications. Always discuss new dietary additions with your doctor, especially if you take blood-thinning medications or have existing health conditions.