Journal of Diabetes and Metabolic Disorders7Effect of processed Berberis vulgaris in apple vinegar on blood pressure and inflammatory markers in type 2 diabetic patients231231MGolzarandMEbrahimi-MamaghaniSRArefhosseiniAAli Asgarzadeh20151005Background: Hypertension and increased inflammatory markers in type 2 diabetic patients are two major risk factors of cardiovascular diseases. Therefore, management of these two cardiovascular diseases risk factors is of the first magnitude in type 2 diabetic patients. This study was aimed to determine effect of processed Berberis vulgaris on blood pressure and inflammatory markers in type 2 diabetic patients. Methods: Type 2 diabetic patients were recruited into a clinical trial (n =57) and randomly assigned into 3 groups: 1) processed B. vulgaris (n =19), daily consumption of 1 Tsp processed B.vulgaris in apple vinegar, 2) apple vinegar group (n =19), daily consumption of 2 Tsp apple vinegar and 3) control group with no intervention. Nutritional intake, anthropometric indices, inflammatory markers and systolic- and diastolic blood pressure were measured at the baseline and the end of 8th  week. Results: At the end of 8 weeks, mean of nutritional intake, anthropometric indices, hs CRP concentration, systolic- and diastolic blood pressure did not change in processed B.vulgaris, apple vinegar and control groups significantly.  Interleukin-6 concentration did not shift in processed B.vulgaris and control groups but in apple vinegar group decreased significantly. Conclusion: These findings had shown processed B.vulgaris had no effect on systolic- and diastolic blood pressure but apple vinegar had positive effect on interleukin-6. Nevertheless, further investigations about B.vulgaris effect on blood pressure and inflammatory markers are necessary.https://jdmd.tums.ac.ir/index.php/jdmd/article/view/231https://jdmd.tums.ac.ir/index.php/jdmd/article/download/231/2