INVESTIGATING THE EFFECT OF BARBERRY JUICE CONSUMPTION ON GLYCATED HEMOGLOBIN IN PATIENTS WITH TYPE II DIABETES

Introduction & Objective: Diabetes mellitus is one of the most severe metabolic disorders associated with increased blood glucose, metabolic disorders of carbohydrates, lipids, proteins, and partial or absolute insulin deficiency. One of the important criteria for diagnosis and control of diabetes is the evaluation of fasting blood glucose and glycatedhemoglobin levels in these patients. On the other hand, the use of medicinal plants in the treatment of diabetes has a special clinical significance. The purpose of this study was to investigate the effect of barberry juice on glycatedhemoglobin in patients with type II diabetes. Materials and Methods: This study was a clinical trial with control group in which 60 subjects who had inclusion criteriaof this study were entered into the study by objective sampling method and randomly divided into two groups of test and control. Initially, the level of glycatedhemoglobin was measured. The test group was then treated with barberry juice for 8 weeks, after which the level of glycatedhemoglobin was measured. Data were analyzed by independent t-test and paired t-test in SPSS software version 22. Results: The results showed that in the test group, the measured biochemical index was significantly lower than the control group. This means that there was no significant difference between the two variables before the intervention. But after the intervention, this difference was significant (P <0.05). Discussion and Conclusion: The findings of this study indicate that barberry juice consumption can decrease the level of glycatedhemoglobin in type II diabetic patients. However, further research is recommended to confirm the results. Keywords : Diabetes, Barberry, glycatedhemoglobin