Table 2.
Effect of curcumin on glycemic status in all studied groups
| Parameters | Groups | |||
|---|---|---|---|---|
| Group 1 (control) | Group 2 (non-diabetic received curcumin) | Group 3 (diabetic group) | Group 4 (diabetic received curcumin) | |
| FBG (mg/dl) | 68.40±23.3 | 64.7±19.5 | 214±74.2a, b | 69.65+/-19.86 c |
| Postprandial BG (mg/dl) | 103.2±18.45 | 98±15.42 | 230±82.1a, b | 92.16±20.1 c |
| Insulin (ng/ml) | 2.7±-0.8 | 2.9±-0.7 | 0.73±0.54 a, b | 2.5±0.45 c |
| HOMA-IR | 1.46±0.36 | 1.23±0.52 | 4.68±1.5a, b | 1.34±0.470 c |
Data are expressed as mean ± SD, FBG: fasting blood glucose, Postprandial BG : 2-hours blood glucose after oral glucose loading (3 g/kg. b. w.), HOMA-IR: homeostasis model assessment of insulin resistance.
a
Significantly different from control group,
b
significantly different from non-diabetic group received curcumin,
c
significantly different from diabetic group