Effect of Curcuma longa on glycemia, neuropathic sensation, and advanced glycation end product in diabetic patients

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.