Please use this identifier to cite or link to this item: http://localhost:80/xmlui/handle/123456789/14799
Title: Effect of Curcuma longa on glycemia, neuropathic sensation, and advanced glycation end product in diabetic patients
Authors: Abbas, Waseem
Khan, Rafeeq Alam
Baig, Mirza Tasawar
Shaikh, Safder Ali
Keywords: Curcuma longa
diabetes
advanced glycation end products
Issue Date: 1-May-2022
Publisher: Karachi: Faculty of Pharmacy & Pharmaceutical Sciences, Karachi
Citation: Abbas, W., Baig, T., & Shaikh, S. A. (2022). Effect of Curcuma longa on glycemia, neuropathic sensation and advanced glycation end product in diabetic patients. Pakistan Journal of Pharmaceutical Sciences, 35(3 (Special)), 873-878.
Abstract: Diabetes is a chronic disorder affecting a large number of people throughout the world. According to the American Diabetes Association, overeating is the major diet-related risk factor for type 2 diabetes. To ensure the efficacy of C. longa. in the improvement of glycemic control, neuropathic sensation, and reduction in the formation of advanced glycation end products 90 people that meet inclusion criteria were divided into 2 groups, the control group was only given antidiabetic drugs without C. longa supplement and the treatment group were given C. longa supplement as well as recommended hypoglycemic drugs for 120 days. Results reveal that in all combinations of antidiabetic medicine the addition of curcumin has significantly reduced the level of hemoglobin A1C as compared to the control group. Similarly, there has been a significant reduction in the formation of advanced glycation end products at the end of the study. While a significant improvement in neuropathic sensation has also been observed. Hence it may be concluded that C. longa can be efficiently used in chronic patients with diabetes as a supplement to manage the symptoms and complications of type II diabetes.
URI: http://142.54.178.187:9060/xmlui/handle/123456789/14799
ISSN: 1011-601X
Appears in Collections:Issue No.3 (Special)

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