Volume 15, Issue 57 (4-2006)                   J Guil Uni Med Sci 2006, 15(57): 48-53 | Back to browse issues page

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Ravanshad S, Naserollahzadeh J, Sovaid M, Setoudehmaram E. Effect of Sour Orange (Citrus Aurantium L.) Juice Consumption on Blood Glucose and Lipid Profile in Diabetic Patients with Dyslipidemia. J Guil Uni Med Sci 2006; 15 (57) :48-53
URL: http://journal.gums.ac.ir/article-1-480-en.html
Abstract:   (62270 Views)
Abstract Introduction: Sour orange is known as an herbal plant in folk medicine. Previous studies indicate a protective relationship between the consumption of citrus fruits or juices and risk of some chronic diseases. Objective: In this study, the effect of short-term consumption of sour orange juice on blood glucose and lipid profile of diabetic patients was evaluated. Materials and Methods: In a clinical trial study (before and after), thirty-five (10 men and 25 women) dyslipidemic diabetic patients without nephropathy with mean age 53.1 + 7.7 years and serum cholesterol level greater than 220 mg/dl were selected. Each patient consumed 240 ml of sour orange juice daily for 4 weeks. The patients were asked to maintain their usual diet, physical activity and consumption of their oral hypoglycemic agent during the entire experimental period. Body weight and height were measured at baseline and after consumption of 240 ml of sour orange juice daily for four weeks and BMI was calculated. Fasting blood glucose, lipids and ascorbic acid level were measured at the beginning and the wnd of the study. Plasma ascorbic acid concentrations were measured by the 2,4 dinitrophenyl hydrazine method with calorimetric analysis. FBS, TG, and total cholesterol were measured by enzymatic method. A 24 hr dietary recall and food frequency questionnaire were analyzed by Nutrition III soft ware. Data were compared with paired t- test and X2-test as appropriate. Results: there were no statistical significant change in body weight, energy and macronutrient intakes before and after 4 weeks consumption of sour orange juice, but Vitamin C intake significantly (p<0.05) (24%) increased. Fasting blood sugar level significantly decreased) p<0.05) after consumption of sour orange juice (9%). Plasma ascorbic acid level were significantly increased (p<0.001) by 12.7% glycosylated hemoglobin and lipid profile, did not affected after consumption of sour orange juice. Conclusion: Short-term incorporation of sour orange juice in diabetics diet had a lowering effect on fasting blood glucose.
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Type of Study: Research | Subject: Special
Received: 2014/01/18 | Accepted: 2014/01/18 | Published: 2014/01/18

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