[Effect of sour orange [citrus aurantium l.] juice consumption on blood glucose and lipid profile in diabetic patients with dyslipidemia]

Introduction: Sour orange is known as an herbal plant in folk medicine. Previous studies indicate a protective relationship between the consumption of citrus fruits or juices and risk of some chronic diseases

Objective: In this study, the effect of short-term consumption of sour orange juice on blood glucose and lipid profile of diabetic patients was evaluated

Materials and Methods: In a clinical trial study [before and after], thirty-five [10 men and 25 women] dyslipidemic diabetic patients without nephropathy with mean age 53.1 + 7.7 years and serum cholesterol level greater than 220 mg/dl were selected. Each patient consumed 240 ml of sour orange juice daily for 4 weeks. The patients were asked to maintain their usual diet, physical activity and consumption of their oral hypoglycemic agent during the entire experimental period. Body weight and height were measured at baseline and after consumption of 240 ml of sour orange juice daily for four weeks and BMI was calculated. Fasting blood glucose, lipids and ascorbic acid level were measured at the beginning and the wnd of the study. Plasma ascorbic acid concentrations were measured by the 2,4 dinitrophenyl hydrazine method with calorimetric analysis. FBS, TG, and total cholesterol were measured by enzymatic method. A 24 hr dietary recall and food frequency questionnaire were analyzed by Nutrition III soft ware. Data were compared with paired t- test and X2-test as appropriate

Results: there were no statistical significant change in body weight, energy and macronutrient intakes before and after 4 weeks consumption of sour orange juice, but Vitamin C intake significantly [p<0.05] [24%] increased. Fasting blood sugar level significantly decreased] p<0.05] after consumption of sour orange juice [9%]. Plasma ascorbic acid level were significantly increased [p<0.001] by 12.7% glycosylated hemoglobin and lipid profile, did not affected after consumption of sour orange juice

Conclusion: Short-term incorporation of sour orange juice in diabetics diet had a lowering effect on fasting blood glucose

Effects of garlic on blood sugar, plasma lipids and blood pressure in type 2 diabetic patients with hyperlipidemia

Diabetes, hypercholesterolemia and hypertension are three major risk factors that lead to the increased incidence of cardiovascular disease. Historically, there has been great interest in the role of garlic in reducing cardiovascular risk factors. In this study we evaluated effects of garlic tablet in type 2 diabetic patients with hyperlipidemia. A clinical trial [before and after] was performed in a group of 50 type 2 diabetic patients with hyperlipidemia [39 women, 11 men, cholesterol concentration greater than or equal to 220 mg/dl] to assess the effect of garlic powder tablet on blood glucose, lipid profiles and blood pressure. Each patient received tablets which contain 300 mg of garlic powder [Garcin] 3 times per day for 6 weeks. In the beginning of study and after 6 weeks supplementation of garlic powder tablets, blood pressure, fasting blood glucose, glycated hemoglobin and lipid profiles were measured. 24 hr dietary recalls were used to evaluate nutritional status of patients. Data were collected by using Spss soft ware and analyzed by paired t test. Nutritional data was analyzed by Nutritionist III [NIII] software. Our results indicate 6 weeks supplementation with garlic powder tablets were significantly decreased total cholesterol [p < 0.01] and LDL-C [p < 0.001]. HDL-C was significantly increased [p <0.02] and systolic blood pressure was significantly decreased [p < 0.03]. There were no significant changes in diastolic blood pressure, fasting blood sugar, serum triglycerides and HbA1c. Also there were no significant changes in diet composition. We concluded that 900 mg/day gar1it powder tablets for 6 weeks will significantly decreased total cholesterol, LDL-C, systolic blood pressure and increase HDL-C in type II diabetic patients with hyperlipidemia. We propose that other studies also should be performed on this product to assess quality, efficacy and safety of this product before it is recommended to patients

Effect of vitamin C supplements on patients with hypertension

High blood pressure is among the established risk factor for cardiovascular disease. Vitamin C may modulate other established risk factors and processes, thereby reducing the risk of overt disease. To investigate the relationship between antioxidant vitamin C supplementation and blood pressure level in hypertensive subjects. In an experimental study [before and after study] we selected 35 hypertensive patients. Anthropometric indices were measured and BMI was calculated. Fasting blood samples were collected before and after the one-month administration of 500mg vitamin C/day. Plasma vitamin C concentration was measured using 2, 4 dinitrophenyl hydrazine and UV/vis spectrophotometer. Blood pressure was measured by 24 hr holter monitoring. A mean 3-day food records and food frequency questionnaire was analyzed by Nutrition III soft ware. The results indicated that following the one-month consumption of 500mg vitamin C/day, both SBP [p< 0.005] and DBP [p<0.003] were significantly decreased. At the same time, plasma ascorbic acid concentration showed a significant increase [p<0.005]. There was an inverse correlation between the change in SBP and the change in ascorbic acid concentration [p<0.006]. The data suggested that the consumption of 500mg ascorbic acid/day reduces both SBP and DBP in hypertensive subjects