419
insulin that was found. Taghizadeh et al. (2016) determined the effects of omega-3
fatty acids and vitamin E co-supplementation on glucose homeostasis parameters
and lipid concentrations among women with gestational diabetes. Patients were
randomly allocated to take either 1000 mg of omega-3 fatty acids from flaxseed oil
plus 400 IU of vitamin E supplements or placebo for 6 weeks. After 6 weeks of
intervention, changes in fasting plasma glucose serum insulin concentrations, estimated insulin resistance, estimated beta cell function, and quantitative insulin sensitivity check index in the omega-3 fatty acids plus vitamin E group were
significantly different from the placebo group. Overall, it was demonstrated that
omega-3 fatty acids and vitamin E co-supplementation in gestational diabetic
women had beneficial effects on glucose homeostasis parameters, serum triglycerides, VLDL- cholesterol, and HDL-cholesterol concentrations, but it did not influence total-cholesterol and LDL-cholesterol levels.
Like the Polyunsaturated fatty acids, the fat-soluble vitamins, essential oils, flavonoids also exhibited the hypoglycemic effect and anti diabetic activity. Singh and
Verma (2016) studied the effect of Vitamin A on blood glucose level and its possible
interactions with oral antidiabetic agents such as glimepiride, gliclazide, and metformin in hyperglycemia-induced albino rats. Vitamin A significantly lowered the
blood glucose level but antagonized the effect of oral antidiabetic agents in coadministration therapy. High doses of Vitamin A produced antioxidant effects in
diabetic patients. Similarly, Suksomboon et al. (2011) evaluated the effect of vitamin E supplementation on glycemic control in type 2 diabetes. The treatment effect
was estimated with the mean difference in the changes of HbA1C (glycated hemoglobin) from baseline to final assessment between the vitamin E and the control
groups. It was effective only in a subgroup of patients with inadequate glycemic
control at baseline (HbA1C) ≥ 8%) and in those whose baseline serum vitamin E
levels were below normal ranges. The pooled mean difference in the changes of
HbA1C was −0.58% which was the same for both subgroups of patients. The evidence suggested no beneficial effect of vitamin E supplementation in improving
glycemic. However, HbA1C may decrease with vitamin E supplementation in
patients with inadequate glycemic control or low serum levels of vitamin E. Udupa
et al. (2013) evaluated the effects of antioxidants; alpha lipoic acid (ALA), omega 3
fatty acid and vitamin E on parameters of insulin sensitivity (blood glucose and
HbA1c) in patients of type 2 diabetes mellitus with documented insulin resistance.
Fasting blood glucose and HbA1c were measured at the first visit and after 90 days
of intervention. There was a statistically significant decrease in HbA1C levels in
Group I (alpha lipoic Acid), Group II (omega 3 fatty acid) and Group III (vitamin E)
after 90 days compared to visit 1.
Kangralkar et al. (2010) elucidated the hypoglycemic effect of the essential oil of
Citrus reticulata and its interaction with glibenclamide in euglycemic and hyperglycemic rats. Euglycemic and alloxan induced hyperglycemic rats were orally administered with the essential oil and glibenclamide (0.9 mg/kg), and at subhypoglycemic
dose (0.45 mg/kg). The blood glucose was estimated using glucometer at 0, 2, 4, 6,
8 and 12 hrs. The essential oil of Citrus reticulata exhibited significant hypoglycemic activity, while it did not potentiate the hypoglycemic activity of glibenclamide.
Nutraceutical Properties of Lipids
insulin that was found. Taghizadeh et al. (2016) determined the effects of omega-3
fatty acids and vitamin E co-supplementation on glucose homeostasis parameters
and lipid concentrations among women with gestational diabetes. Patients were
randomly allocated to take either 1000 mg of omega-3 fatty acids from flaxseed oil
plus 400 IU of vitamin E supplements or placebo for 6 weeks. After 6 weeks of
intervention, changes in fasting plasma glucose serum insulin concentrations, estimated insulin resistance, estimated beta cell function, and quantitative insulin sensitivity check index in the omega-3 fatty acids plus vitamin E group were
significantly different from the placebo group. Overall, it was demonstrated that
omega-3 fatty acids and vitamin E co-supplementation in gestational diabetic
women had beneficial effects on glucose homeostasis parameters, serum triglycerides, VLDL- cholesterol, and HDL-cholesterol concentrations, but it did not influence total-cholesterol and LDL-cholesterol levels.
Like the Polyunsaturated fatty acids, the fat-soluble vitamins, essential oils, flavonoids also exhibited the hypoglycemic effect and anti diabetic activity. Singh and
Verma (2016) studied the effect of Vitamin A on blood glucose level and its possible
interactions with oral antidiabetic agents such as glimepiride, gliclazide, and metformin in hyperglycemia-induced albino rats. Vitamin A significantly lowered the
blood glucose level but antagonized the effect of oral antidiabetic agents in coadministration therapy. High doses of Vitamin A produced antioxidant effects in
diabetic patients. Similarly, Suksomboon et al. (2011) evaluated the effect of vitamin E supplementation on glycemic control in type 2 diabetes. The treatment effect
was estimated with the mean difference in the changes of HbA1C (glycated hemoglobin) from baseline to final assessment between the vitamin E and the control
groups. It was effective only in a subgroup of patients with inadequate glycemic
control at baseline (HbA1C) ≥ 8%) and in those whose baseline serum vitamin E
levels were below normal ranges. The pooled mean difference in the changes of
HbA1C was −0.58% which was the same for both subgroups of patients. The evidence suggested no beneficial effect of vitamin E supplementation in improving
glycemic. However, HbA1C may decrease with vitamin E supplementation in
patients with inadequate glycemic control or low serum levels of vitamin E. Udupa
et al. (2013) evaluated the effects of antioxidants; alpha lipoic acid (ALA), omega 3
fatty acid and vitamin E on parameters of insulin sensitivity (blood glucose and
HbA1c) in patients of type 2 diabetes mellitus with documented insulin resistance.
Fasting blood glucose and HbA1c were measured at the first visit and after 90 days
of intervention. There was a statistically significant decrease in HbA1C levels in
Group I (alpha lipoic Acid), Group II (omega 3 fatty acid) and Group III (vitamin E)
after 90 days compared to visit 1.
Kangralkar et al. (2010) elucidated the hypoglycemic effect of the essential oil of
Citrus reticulata and its interaction with glibenclamide in euglycemic and hyperglycemic rats. Euglycemic and alloxan induced hyperglycemic rats were orally administered with the essential oil and glibenclamide (0.9 mg/kg), and at subhypoglycemic
dose (0.45 mg/kg). The blood glucose was estimated using glucometer at 0, 2, 4, 6,
8 and 12 hrs. The essential oil of Citrus reticulata exhibited significant hypoglycemic activity, while it did not potentiate the hypoglycemic activity of glibenclamide.
Nutraceutical Properties of Lipids