Fatemeh Yaghooblou, Siassi Fereydoun, Rahimi Abbas, Koohdani Fariba, Doostan Farideh, Qorbani Mostafa, Sotoudeh Gity
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Hojatdost street, Naderi street, Keshavarz Blv, Tehran, Iran.
Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, poursina street, Keshavarz Blv, Tehran, Iran.
J Diabetes Metab Disord. 2017 Sep 29;16:40. doi: 10.1186/s40200-017-0320-8. eCollection 2017.
Spice consumption helps the treatment of diseases due to their antioxidant and anti-inflammatory contents. Cardamom is one of this spices; therefore, this study is designed to determine the effect of cardamom supplementation on serum lipids, glycemic indices, and blood pressure in pre-diabetic women.
Eighty overweight or obese pre-diabetic women were randomly allocated to two groups. The intervention group received 3 g of green cardamom and the placebo group received 3 g of rusk powder for 2 months. The physical activity level, dietary intake, anthropometric measurements, Blood pressure, fasting blood sugar (FBS), triglyceride (TG), total cholesterol (TC), low density lipoprotein (LDL-C), high density lipoprotein (HDL-C), insulin, body mass index (BMI), insulin resistance, and insulin sensitivity were measured before and after intervention.
After intervention, mean TC ( = 0.02) and LDL-C ( = 0.01) significantly decreased and insulin sensitivity ( = 0.03) increased in the cardamom group. In the control group, mean HDL-C ( = 0.02) significantly decreased after the study. We observed no significant decrease in systolic and diastolic blood pressure, glycemic indices, and serum lipids values in the cardamom group compared to the placebo group.
Green cardamom supplementation may have a protective effect on HDL-C level in pre-diabetic subjects. It improves some blood parameters in these subjects; however, its effects are not different from placebo.
Iranian Registry of Clinical Trials, IRCT2014060817254N2. Registered 2 September 2014.
食用香料因其抗氧化和抗炎成分有助于疾病治疗。小豆蔻是此类香料之一；因此，本研究旨在确定补充小豆蔻对糖尿病前期女性血清脂质、血糖指数和血压的影响。
80名超重或肥胖的糖尿病前期女性被随机分为两组。干预组服用3克绿小豆蔻，安慰剂组服用3克干面包粉，为期2个月。在干预前后测量身体活动水平、饮食摄入量、人体测量指标、血压、空腹血糖（FBS）、甘油三酯（TG）、总胆固醇（TC）、低密度脂蛋白（LDL-C）、高密度脂蛋白（HDL-C）、胰岛素、体重指数（BMI）、胰岛素抵抗和胰岛素敏感性。
干预后，小豆蔻组的平均总胆固醇（P = 0.02）和低密度脂蛋白胆固醇（P = 0.01）显著降低，胰岛素敏感性（P = 0.03）增加。在对照组中，研究结束后平均高密度脂蛋白胆固醇（P = 0.02）显著降低。与安慰剂组相比，我们观察到小豆蔻组的收缩压和舒张压、血糖指数及血清脂质值无显著降低。
补充绿小豆蔻可能对糖尿病前期受试者的高密度脂蛋白胆固醇水平有保护作用。它改善了这些受试者的一些血液参数；然而，其效果与安慰剂无差异。
伊朗临床试验注册中心，IRCT2014060817254N2。2014年9月2日注册。
