“…Purslane derives its benefits from polyunsaturated fatty acid and omega‐3 fatty acids, vitamin E, vitamin C, beta‐carotene, alkaloids, flavonoids, polysaccharide, cardiac glycosides, coumarins, and anthraquinone glycosides (PARVIN et al, 2013 ; Sabzghabaee et al, 2014 ). There is clear evidence that omega‐3 fatty acids as the major components of purslane have been widely acknowledged for their significant beneficial effects on FBS (García‐López et al, 2016 ; Khalili et al, 2021 ; Liu et al, 2022 ), HbA1C (Khalili et al, 2021 ), HOMA.IR (Khalili et al, 2021 ; Liu et al, 2022 ), and insulin (Liu et al, 2022 ). Omega‐3 fatty acids have also been linked to a reduction in FBS, insulin, and HOMA‐IR when taken with vitamin E (Asemi et al, 2016 ; Taghizadeh et al, 2016 ).…”