Effect of bulk bread formulated with portulaca oleracea on liver enzymes, and oxidative stress in patients with type 2 diabetes and hyperlipidemia: A parallel randomized controlled trial

Introduction: Elevated liver enzymes and decreased total antioxidant capacity increase the risk of liver disease. Bread can be a good carrier for adding nutrients and effective herbs. This study aimed to evaluate the effect of bread enriched with Portulaca Oleracea on liver enzymes, and some oxidative stress parameters in patients with type 2 diabetes and dyslipidemia. Materials and Methods: This parallel randomized controlled clinical trial was conducted on 104 patients with type 2 diabetes and dyslipidemia. Participants received bulk bread containing 10% Portulaca powder for 8 weeks (intervention group); the control group used bread without fortification. At baseline and end of the study for 4 weeks fasting blood sample were collected to quantify plasma serum level of liver enzymes include AST (aspartate aminotransferase), ALT (alanine aminotransferase), GTT (γ-glutamyltransferase), ALP (alkaline phosphatase) and total antioxidant capacity (TAC), malondialdehyde (MDA). Results: The results showed that before the intervention, there was no significant mean between the two groups in terms of mean of the studied variables. Comparison of the mean change scores of predictor variables showed that except for malondialdehyde, there was a significant difference between the other variables in the two groups with a significance level of P<0.05. Conclusion: Consumption of portulaca fortified bread improved the function of liver enzymes and increased TAC in the subjects. Therefore, the use of portulaca oleracea in bread can be used as an effective method for prevention and treatment in patients with diabetes.