It is envisaged that these spice extracts would primarily act as inhibitors of HMG-CoA reductase and thereby lower serum total cholesterol (TC) levels, and/or would exhibit a secondary effect by scavenging reactive oxygen species produced during hypercholesterolaemia and therefore mitigate in vivo lipid peroxidation in the animals. The gene discussed is HMGCR; the disease is Hypercholesterolemia.