The Effect of Spice and Herbs Mixture on Electrolytes and Liver and Renal Function in Patients with Type ۲ Diabetes Mellitus

Background: Diabetes has a prevalent nature and still presents a significant public health challenge. This study investigated the effect of spice and herbs on serum biochemical parameters in type ۲ diabetes mellitus (T۲DM).Methods: The spice and herbs procured from local market were processed by cleaning, washing, crushing, freeze-drying, formulating, and encapsulating in doses of ۲, ۴, and ۶ grams. Thirty patients with T۲DM were assigned to ۳ equal groups to receive each mentioned dose fed for ۳۰ days. On day ۱ and ۳۱, fasting blood samples were collected and analyzed for electrolytes (Na, K and Cl), urea, creatinine, liver enzymes (AST: aspartate aminotransferase, ALT: Alanine aminotransferase, ALP: alkaline phosphatase), fasting blood glucose (FBG), and lipid profile. The data were further statistically analyzed.Results: The electrolytes, urea, creatinine, and liver enzymes remained within the normal ranges after the consumption of spices and herbs. There was a reducing trend for HbA۱c level after intake of spices and herbs. Total cholesterol and low-density lipoprotein cholesterol (LDL-C) decreased by -۱۰.۰۸-۷.۳۶% and high-density lipoprotein cholesterol (HDL-C) increased in ۲ and ۶ gram consuming groups; whereas it decreased in the ۳ gram consuming group. The concentration of triglycerides (TG) decreased notably with increasing doses of spices and herbs.Conclusion: Consumption of spices and herbs mixture was demonstrated to have beneficial effects on kidney and liver function, blood glucose level and lipid profile in T۲DM patients. These findings suggest the potential therapeutic value of incorporating spices and herbs into the management of T۲DM.

کلیدواژه ها:

Spice ، Herb ، Type ۲ diabetes mellitus ، Renal function ، Liver function