Effect of amla fruit (Emblica officinalis Gaertn.) on blood glucose and lipid profile of normal subjects and type 2 diabetic patients

Muhammad Shoaib Akhtar, Ayesha Ramzan, Amanat Ali, Maqsood Ahmad

Research output: Contribution to journalArticle

55 Citations (Scopus)

Abstract

The present study evaluated the anti-hyperglycemic and lipid-lowering properties of Emblica officinalis Gaertn. fruit in normal and diabetic human volunteers. The results indicated a significant decrease (P <0.05) in fasting and 2-h post-prandial blood glucose levels on the 21st day in both normal and diabetic subjects receiving 1, 2 or 3 g E. officinalis powder per day as compared with their baseline values. Significant (P <0.05) decreases were also observed in total cholesterol and triglycerides in both normal and diabetic volunteers on day 21 that were given either 2 or 3 g E. officinalis powder per day. However, diabetic volunteers receiving only 3 g E. officinalis powder exhibited a significant (P <0.05) decrease in total lipids on day 21. Both normal and diabetic volunteers receiving 2 or 3 g E. officinalis powder significantly (P <0.05) improved high-density lipoprotein-cholesterol and lowered low-density lipoprotein-cholesterol levels.

Original languageEnglish
Pages (from-to)609-616
Number of pages8
JournalInternational Journal of Food Sciences and Nutrition
Volume62
Issue number6
DOIs
Publication statusPublished - Sep 2011

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Phyllanthus emblica
blood lipids
blood glucose
Blood Glucose
Fruit
Powders
volunteers
powders
Lipids
fruits
Volunteers
Healthy Volunteers
lipids
low density lipoprotein cholesterol
high density lipoprotein cholesterol
LDL Cholesterol
normal values
HDL Cholesterol
fasting
Meals

Keywords

  • Amla fruit
  • blood glucose
  • Emblica officinalis Gaertn.
  • lipid profile
  • normal and diabetic human volunteers

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of amla fruit (Emblica officinalis Gaertn.) on blood glucose and lipid profile of normal subjects and type 2 diabetic patients. / Akhtar, Muhammad Shoaib; Ramzan, Ayesha; Ali, Amanat; Ahmad, Maqsood.

In: International Journal of Food Sciences and Nutrition, Vol. 62, No. 6, 09.2011, p. 609-616.

Research output: Contribution to journalArticle

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