Effects of Cinnamon, Cardamom, Saffron, and Ginger Consumption on Markers of Glycemic Control, Lipid Profile, Oxidative Stress, and Inflammation in Type 2 Diabetes Patients | Zendy

Paria Azimi | Zendy; Reza Ghiasvand | Zendy; Awat Feizi | Zendy; Mitra Hariri | Zendy; Behnood Abbasi | Zendy

Open Access

Effects of Cinnamon, Cardamom, Saffron, and Ginger Consumption on Markers of Glycemic Control, Lipid Profile, Oxidative Stress, and Inflammation in Type 2 Diabetes Patients

Author(s) -

Paria Azimi,

Reza Ghiasvand,

Awat Feizi,

Mitra Hariri,

Behnood Abbasi

Publication year - 2014

Publication title -

the review of diabetic studies

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.701

H-Index - 41

eISSN - 1614-0575

pISSN - 1613-6071

DOI - 10.1900/rds.2014.11.258

Subject(s) - medicine , glycemic , lipid profile , traditional medicine , type 2 diabetes , diabetes mellitus , anthropometry , oxidative stress , randomized controlled trial , blood sugar , endocrinology

Type 2 diabetes (T2D) may be caused by elevated oxidative stress, inflammation, and hyperglycemia. The phytochemicals in several herbal medicines are reported to effectively improve diabetes and to ameliorate diabetic complications. The aim of the present study was to determine the effects of cinnamon, cardamom, saffron, and ginger as supplementary remedies in T2D.

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