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:: Volume 9, Issue 1 (Spring 2014) ::
Iranian J Nutr Sci Food Technol 2014, 9(1): 1-10 Back to browse issues page
Effect of ginger consumption on glycemic status, insulin resistance, and inflammatory markers in patients with type 2 diabetes mellitus
Aryaeian , Arablou , Sharifi , Hosseini , Valizadeh *
Abstract:   (9101 Views)
Background and objective: Diabetes mellitus is a common metabolic disorder characterized by high blood glucose concentrations. The present study assessed the effect of ginger consumption on glycemic status, insulin resistance, and inflammatory markers in patients with type 2 diabetes mellitus. Materials and methods: This was a randomized, double-blind, placebo-controlled clinical trial. The 70 type 2 diabetic patients were randomly allocated to an intervention (ginger) group (n=35) or control group (n=35). The intervention group consumed 1600 mg powdered ginger and the control consumed 1600 mg wheat flour placebo (2 capsules of 800 mg) daily for 12 wk. Fasting plasma glucose, hemoglobin A1C, insulin, HOMA index, prostaglandin E2, and TNFα were measured and compared using statistical tests before and after intervention. Results: The results of 63 patients were analyzed (intervention group, n = 33 control, n=30). The analysis showed that the consumption of ginger decreased fasting plasma glucose (p = 0.02), hemoglobin A1C (p=0.01), insulin (p=0.00), HOMA index (p=0.00) and prostaglandin E2 (p=0.00) significantly over the control. Conclusion: The consumption of ginger increased the glycemic status and insulin resistance, and decreased the inflammatory marker for prostaglandin E2 in type 2 diabetic patients. Keywords: Ginger, Type 2 diabetes, Blood sugar, Insulin resistance, Inflammation
Keywords: Ginger, Type 2 diabetes, Blood sugar, Insulin resistance, Inflammation
Full-Text [PDF 211 kb]   (3562 Downloads)    
Article type: Research | Subject: nutrition
Received: 2014/04/27 | Accepted: 2014/04/27 | Published: 2014/04/27
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Aryaeian, Arablou, Sharifi, Hosseini, Valizadeh. Effect of ginger consumption on glycemic status, insulin resistance, and inflammatory markers in patients with type 2 diabetes mellitus. Iranian J Nutr Sci Food Technol 2014; 9 (1) :1-10
URL: http://nsft.sbmu.ac.ir/article-1-1606-en.html


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Volume 9, Issue 1 (Spring 2014) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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