Effect of processed Berberis vulgaris in apple vinegar on blood pressure and inflammatory markers in type 2 diabetic patients
M. Golzarand, M. Ebrahimi-Mamaghani, Sr Arefhosseini, A. Ali Asgarzadeh
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Background
Hypertension and increased inflammatory markers in type 2 diabetic patients are two major risk factors of cardiovascular diseases. Therefore, management of these two cardiovascular diseases risk factors is of the first magnitude in type 2 diabetic patients. This study was aimed to determine effect of processed Berberis vulgaris on blood pressure and inflammatory markers in type 2 diabetic patients.
Methods
Type 2 diabetic patients were recruited into a clinical trial (n =57) and randomly assigned into 3 groups: 1) processed B. vulgaris (n =19), daily consumption of 1 Tsp processed B.vulgaris in apple vinegar, 2) apple vinegar group (n =19), daily consumption of 2 Tsp apple vinegar and 3) control group with no intervention. Nutritional intake, anthropometric indices, inflammatory markers and systolic- and diastolic blood pressure were measured at the baseline and the end of 8th week.
Results
At the end of 8 weeks, mean of nutritional intake, anthropometric indices, hs CRP concentration, systolic- and diastolic blood pressure did not change in processed B.vulgaris, apple vinegar and control groups significantly. Interleukin-6 concentration did not shift in processed B.vulgaris and control groups but in apple vinegar group decreased significantly.
Conclusion
These findings had shown processed B.vulgaris had no effect on systolic- and diastolic blood pressure but apple vinegar had positive effect on interleukin-6. Nevertheless, further investigations about B.vulgaris effect on blood pressure and inflammatory markers are necessary.
Keywords:
Berberis, Systolic Pressure, Diastolic Pressure, Interleukine 6