The effect of garlic and cumin on blood pressure and glycosylated hemoglobin in patients with type 2 diabetes

摘要

Introduction: Type 2 diabetes is one of the most common?chronic diseases. High blood pressure is seen in 70% of diabetic patients. Garlic is useful for patients with diabetes due to its active compounds. Cumin is one of the medicinal herbs that?is being studied recently with highlighted role in treating diabetes. The aim of this study was to evaluate the effect of cumin and garlic on blood pressure and glycosylated hemoglobin in patients with type 2 diabetes. Methods: A clinical trial including 75 patients with type 2 diabetes?who referred to Imam Khomeini Diabetes Clinic of Zabol?were selected according to entry criteria and randomly divided into 3 groups of 25 individuals. First, glycosylated hemoglobin and blood pressure of the patients were measured. Then, the patients were divided into three groups. The first group?received 300 mg of garlic powder three times a day, the second group received 100 mg cumin extract twice a day, and the control group received placebo for two months. Glycosylated hemoglobin and blood pressure of the patients were re-measured after the intervention. Data were analyzed using paired T-test and ANOVA in SPSS software version 22. Results: Based on the findings in the garlic consumer group and the cumin group, the difference was significant in mean systolic and diastolic blood pressure before and after the intervention (P <0.0001). In the garlic consumer group, the mean of HbA1c before and after the intervention was not statistically significant (P = 0.11). However, the mean difference was significant in the cumin group (P = 0.001).