Nutraveris
Thursday, September 22, 2016
Category : News, INGREDIENTS, INNOVATION, CLINICAL EVIDENCE | Author : experts
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NOL, Nutraveris Online, the most efficient data solution to create, keep up-to-date and launch your products in the 28 EU member states, informs you:

 

The objectives of this randomized, single-blind, controlled clinical trial were to investigate the effects of chamomile tea consumption on glycemic control and antioxidant status in 64 subjects, between 30 and 60 years, with type 2 diabetes mellitus.

The supplemented group (n=32) consumed either chamomile tea (3 g/150 mL hot water) 3 times per day immediately after meals or a water regimen (n=32, controlled group) for 8 weeks. Fasting blood samples, anthropometric measurements, and 3-days, 24-h dietary recalls were collected at the baseline and at the end of the trial.

According to the results, chamomile tea significantly decreased concentration of glycosylated hemoglobin, serum insulin levels, homeostatic model assessment for insulin resistance, and serum malondialdehyde, compared with control group (all p < 0.05).

 

graphe-camomille

Figure: Effects of chamomile tea on serum insulin.

Data are present as means ± SE for 32 diabetic patients in each group.

*P < 0.05 for between group comparisons (ANCOVA adjusted for baseline value, intake of oral hypoglycemic agents, and changes of weight and calorie during the study and duration of diabetes).

 

Total antioxidant capacity, superoxide dismutase, glutathione peroxidase, and catalase activities were significantly increased by 6.81%, 26.16%, 36.71% and 45.06% respectively in chamomile group compared with these variables in control group at the end of the intervention (all p < 0.05). In conclusion, short term intake of chamomile tea has beneficial effects on glycemic control and antioxidant status in patients with type 2 diabetes mellitus.

 

Zemestani M, Rafraf M, Asghari-Jafarabadi M. Chamomile tea improves glycemic indices and antioxidants status in patients with type 2 diabetes mellitus. Nutrition. 2016 Jan;32(1):66-72.

 

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