Investigation the Effect of Flaxseed Bread on Reduction of Blood Glucose in Diabetic Patients

Subject Areas : Microbiology

mohammad fazilati ¹ , aazam aarabi ² , ali tadayon charsoghi ³

1 - دانشیار دانشگاه پیام نور، گروه بیوشیمی، تهران، ایران
2 - عضو هیات علمی دانشگاه آزاد اسلامی، واحد شهرضا، گروه علوم و صنایع غذایی، شهرضا، ایران
3 - عضو هیئت علمی دانشگاه شهرکرد، گروه زراعت، شهرکرد، ایران

Received: 2014-06-30 Accepted : 2014-06-30 Published : 2014-06-22

Keywords: Diabetes, Flaxseed Bread, Fasting Blood Sugar,

Abstract :

Introduction: Diabetes mellitus (DM) is a metabolic disease that is clinically characterized by hyperglycemia. Flaxseed (Linum usitatissimum L.) is rich in health-promoting bioactive compounds namely alpha-linolenic acid, dietary fibre and proteins that can be useful for diabetic patients.Materials and Methods: In the present study the effects of flaxseed bread made with a mixture of flaxseed flour and wheat flour were evaluated on blood glucose of patients with type 2 diabetes. Flaxseed flour was incorporated in wheat flour. Flaxseed bread was included in the meals of thirty patients with Type 2 diabetes for 14 days. The blood biochemistry profile (BBP) was monitored before starting the study and at daily intervals.Results: The results showed that fasting blood sugar (FBS) in the experimental group decreased considerably (p=0.05).Conclusion: This study demonstrated the efficacy of flaxseed flour in the BBP of Type 2 diabetes. Intake of flaxseed bread caused a considerable decrease in fasting blood sugar in the patients.