In type 2 diabetes compounds from two culinary spices improved glucose measures and control
Cinnamon extract
In this study, 66 type 2 diabetics who were taking an oral insulin-stimulating drug also took an extract of cinnamon or a placebo. There were two doses of cinnamon: 120mg or 360 mg per day. After three months, while there were no changes for placebo, measures of long-term-average blood sugar levels declined 7 percent in the low-dose cinnamon group, and 10 percent in the high-dose cinnamon group, while fasting blood sugar levels declined 11 and 14 percent respectively.
Although participants’ fasting and long-term blood sugar levels remained higher than normal, doctors said it was the polyphenols in the cinnamon extract that significantly increased insulin-dependent glucose metabolism. Cinnamon also appeared to raise beneficial antioxidant activity in type 2 diabetics.
Curcumin from turmeric spice
Lab studies have shown curcuminoids, the active ingredient in turmeric, lowered blood sugar and improved insulin sensitivity by helping to metabolize fatty acids. Elevated fatty acid levels are common in type 2 diabetes and play a role in developing insulin resistance, so lowering free fatty acid levels might reduce chances of and help manage diabetes, doctors said.
In this study, 100 people with type 2 diabetes took 300 mg of curcuminoids per day, or a placebo. After three months, while there were no changes for placebo, the curcuminoids group saw much lower long-term-average blood sugar levels, lower fasting blood sugar levels, and greater sensitivity to insulin, meaning the body was better able to metabolize glucose.
In discussing their findings, doctors said part of the reason curcuminoids lower glucose levels is by helping the body use up excess free fatty acids, removing them from the bloodstream, and lowering total fatty acid levels to safer levels.
Reference: Nutrition Research Journal; 2012, Vol. 32, No. 6, 408-12
From the December 2012 newsletter
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