Volume 3, Issue 2 (May 2018)
JNFS 2018, 3(2): 70-78 |
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School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
Abstract: (3044 Views)
Background: Diabetes mellitus is one of the most common chronic metabolic disorders. Nowadays there is an uprising trend toward new approaches in type 2 diabetes management. In this study the effect of Ginger supplementation on blood pressure in type 2 diabetic patients was examined. Methods: 81 patients with type 2 diabetes who were referred to Yazd Diabetes Research Center participated in this randomized clinical trial. Patients were randomly divided into two groups; Placebo (PG) and ginger supplemented (GG) groups. GG were supplemented with 3 ginger capsules (1 g ginger powder in each capsule) and PG received placebo. Systolic blood pressure (SBP), diastolic blood pressure (DBP), Pulse pressure (PP) and mean arterial pressure (MAP) were measured before the intervention, 2nd week, 4th week, 6th week, and at the end of the study (8th week). Results: The SBP, DBP, PP and MAP were decreased significantly in the GG
(P = 0.001) group at the end of week 8 and significantly decreased at the end of the study compared to the beginning of the study. No significant changes were observed in the PG. However, its mean was statistically different between two groups at the end of intervention. Conclusion: This study indicated that daily consumption of 3 g of ginger powder in capsules for 8 weeks by patients with type 2 diabetes decreases SBP, DBP, PP and MAP.
(P = 0.001) group at the end of week 8 and significantly decreased at the end of the study compared to the beginning of the study. No significant changes were observed in the PG. However, its mean was statistically different between two groups at the end of intervention. Conclusion: This study indicated that daily consumption of 3 g of ginger powder in capsules for 8 weeks by patients with type 2 diabetes decreases SBP, DBP, PP and MAP.
Type of article: orginal article |
Subject:
public specific
Received: 2018/05/1 | Published: 2018/05/1 | ePublished: 2018/05/1
Received: 2018/05/1 | Published: 2018/05/1 | ePublished: 2018/05/1
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