LDL Cholesterol and Oxidation Are Significantly Reduced in Type 2 Diabetic Patients Receiving a Barley Leaf Essence Supplemented Olive Oil Diet

Ya-Mei Yu ； Chingmin E. Tsai

《Food Science and Agricultural Chemistry》 5卷1期 (2003/12) Pp. 1-6

https://doi.org/10.6787/FSAC.200312.0001

並列摘要

We evaluated whether supplementation of patients with type 2 diabetes with an olive oil-enriched diet and young barley leaf essence affected the susceptibility of different low-density lipoprotein (LDL) subfractions to oxidation and free radical activity. Thirty type 2 diabetic patients were randomly assigned to three groups. The first control group of subjects received placebo only. The second group of subjects received 15 g of barley leaf essence. The third group received 15 g of barley leaf essence plus an olive oil-enriched diet. The study lasted for 4 weeks. There were no changes in fatty acid composition of the LDL particles in either the barley leaf essence group or the control group. The olive oil-enriched diet induced fatty acid composition changes, increasing C18:1 (oleic acid) and decreasing C18:2 (linoleic acid) significantly. The vitamin E content and lag times of LDL subfractions of both test groups increased significantly compared to the con troll group. The addition of olive oil to the diet increased further the vitamin E content and lag time, and decreased the ΔA234 levels of B-LDL and Sd-LDL. The blood lucigenin-chemiluminescence and luminol-chemiluminescence levels were significantly reduced in both test groups compared with the control group. Thus, dietary supplementation with barley leaf essence may help to scavenge oxygen free radicals and inhibit LDL oxidation. Furthermore, adding olive oil to the diet with the barley leaf essence was more effective than barley leaf essence alone at inhibiting Sd-LDL oxidation and this may be protective against vascular disease in type 2 diabetic patients.

並列關鍵字

Barley leaf essence ； Olive oil ； LDL oxidation ； Free radical scavenging activity ； Type 2 diabetes