The effect of green tea and sour tea on some inflammatory mediators and oxidative stress in patients with type 2 diabetes (T2DM) athletes: a randomized clinical trial.

INTRODUCTION: The use of herbal medicines including different types of tea is among the different strategies for preventing and controlling the complications of diabetes. The aim of the present study was to compare the effect of sour tea and green tea on inflammatory mediators and oxidative stress in TSDM. METHODS: The present study was a randomized clinical trial in which 80 patients with type 2 diabetes were randomly assigned into green tea group (GT), sour tea group (ST), green tea + sour tea (GST), and routine black tea (BT), as controls. But 68 participants completed the study. They were instructed to drink green tea/ sour tea bags, two times a day 2 hrs. after each meal for 6 weeks. The participants' CRP and malondialdehyde (MDA) were measured before and after intervention. They were on their regular diet, medicine and physical activity in the study. RESULTS: The levels of CRP in all groups statistically decreased at the end of the study; it decreased from 6.1 ± 2.5 to 4.8 ± 0.3 mg/dl in GT group (p≤ 0.01), 8.3 ± 1.8 to 5.2 ± 1.4 mg/dl in ST group (p≤ 0.01), 5.5 ± 3.3 to 2.8 ± 1.3 mg/dl in GST group (p≤ 0.05), and from 7.7 ± 3.3 to 4.6 ± 1.9 mg/dl in BT group (p≤ 0.05), respectively. Although, significant changes were not observed between groups. The levels of MDA statistically decreased at the end of the study only in ST group; from 1.9 ± 0.96 to 0.94 ± 0.33 nmol/ml. Any significant changes were not seen between groups. CONCLUSIONS: The present study revealed that inflammation and oxidative stress in type 2 diabetic athletes who drink two glasses of green or sour tea daily for 6 weeks may improve.

green tea, sour tea, oxsidative stree ...