The Effect of Bread Enriched With Portulaca Oleracea on Metabolic Control Indices in Patients With Type 2 Diabetes: a Parallel Randomized Clinical Trial

Abstract

Background: Diabetes is the most common chronic disease worldwide. Some herbs are used to control diabetes. Portulaca Oleracea is a type of plant that has essential fatty acid-rich leaves. Objectives: This study aimed to evaluate the effect of bread enriched with Portulaca Oleracea on metabolic control indices in patients with type 2.Methods: This parallel randomized controlled clinical trial was conducted on 104 patients with type 2 diabetes. Participants received bulk bread containing 10% Portulaca powder for 4 weeks (intervention group), the control group used their normal daily bread. At baseline and end of the study a 12 hours fasting and 2 hours later blood sample were collected to quantify plasma glucose levels and lipid profiles. The effectiveness of the intervention method was compared with the difference between the mean before and after the intervention (change score) in the two groups using t-test.Results: The results showed that after the intervention, a significant difference was found between Fasting blood sugar, cholesterol and high-density lipoprotein variables in intervention groups, but could not affect serum low-density lipoprotein, triglyceride levels, blood sugar and Glycated hemoglobin(HbA1C) It should be noted that the difference between the means of the two groups before and after the intervention indicates that there is a significant difference between the other groups except HbA1C. Conclusions: consumption of bread enriched with portulaca oleracea did have a significant impact on metabolic indices of diabetes and improvement lipid profile. It is recommended to use bread enriched with portulaca oleracea powder, areas where the staple food is bread.Trial registration in the Iranian clinical trial system with the code IRCT2011030309006010N1.

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

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Today, attention has been drawn to the consumption of functional foods (Asadzadeh et al, 2021). These functional foods are known as food products with beneficial physiological activity and more health properties for consumers (Delvarianzadeh et al, 2020;Maghazechi et al, 2021). Functional products include a wide range of food products, one of the most important of which is food products containing probiotic microorganisms called probiotic products (Frakolaki et al, 2020).

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“…[6] There are numerous reports in the available literature on various medicinal plants and how they are used on food products in various applicable forms, including essential oils, aqueous and alcoholic extracts, as well as the powdered dry matter of different plant parts. [7][8][9][10] In this regard, Hematian Sourki, et al [11] reported that the use of lemon verbena powder and essential oil increased the quality characteristics, antioxidant potential and shelf life of the cookies. Roy and Guha [12] reported that cupcakes containing betel leaf essential oils had better quality characteristics, sensory and textural properties than commercial cupcakes, and marketing reports showed that consumers were more motivated to buy this product than commercial samples.…”

“…[ 6 ] There are numerous reports in the available literature on various medicinal plants and how they are used on food products in various applicable forms, including essential oils, aqueous and alcoholic extracts, as well as the powdered dry matter of different plant parts. [ 7–10 ] In this regard, Hematian Sourki, et al. [ 11 ] reported that the use of lemon verbena powder and essential oil increased the quality characteristics, antioxidant potential and shelf life of the cookies.…”