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KMID : 1134820110400050696
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 5 p.696 ~ p.703
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Effects of Fermented Red Ginseng Supplementation on Blood Glucose and Insulin Resistance in Type 2 Diabetic Patients
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Kim Hey-ok
Park Min-Jung
Han Ji-Sook
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Abstract
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We performed a randomized placebo-controlled trial to determine whether or not fermented red ginseng supplementation modulates blood glucose and insulin resistance in type 2 diabetic patients. A total of 38 patients were randomized to either a fermented red ginseng group or placebo group. The patients in the experimental or placebo group consumed 780 mg of fermented red ginseng or cellulose supplement per day for 12 weeks, respectively. Lifestyle factors and dietary intakes of the patients were not altered during the 12-weeks period. In the fermented red ginseng group after 12 weeks, the fasting blood glucose levels were significantly decreased (136.29±16.45 ㎎/dL to 127.71±17.74 ㎎/dL) and HbA₁c was also decreased. Especially, high HbA1c (HbA1c≥8%, 8.45±0.56% to 7.82±0.53%) was significantly decreased compared to low HbA1c (HbA1c ＜8%, 6.71±0.85% to 6.44±0.49%) in the fermented red ginseng group. Serum low-density lipoprotein was slightly decreased in the fermented red ginseng group compared to the placebo group. Homeostasis model assessment-insulin resistance was significantly reduced in the fermented red ginseng group compared to the placebo group. These results suggest that fermented red ginseng supplementation could be helpful to reduce blood glucose by improving insulin resistance in type 2 diabetic patients.
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KEYWORD
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fermented red ginseng, type 2 diabetic patients, blood glucose, HbA1c, insulin resistance
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