Please use this identifier to cite or link to this item: http://www.repositorio.ufc.br/handle/riufc/26373
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dc.contributor.authorAraújo, Márcio Flávio Moura de-
dc.contributor.authorVeras, Vivian Saraiva-
dc.contributor.authorFreitas, Roberto Wagner Júnior Freire de-
dc.contributor.authorPaula, Maria do Livramento de-
dc.contributor.authorAraújo, Thiago Moura de-
dc.contributor.authorUchôa, Lilian Raquel Alexandre-
dc.contributor.authorGaspar, Maria Wendiane Gueiros-
dc.contributor.authorCunha, Maria da Conceição do Santos Oliveira-
dc.contributor.authorSerra, Maria Aparecida Alves de Oliveira-
dc.contributor.authorCarvalho, Carolina Maria de Lima-
dc.contributor.authorCosta, Edmara Chaves-
dc.contributor.authorDamasceno, Marta Maria Coelho-
dc.date.accessioned2017-10-05T13:19:24Z-
dc.date.available2017-10-05T13:19:24Z-
dc.date.issued2017-04-
dc.identifier.citationARAÚJO, M. F. M. de et al. The effect of flour from the rind of the yellow passion fruit on glycemic control of people with diabetes mellitus type 2: a randomized clinical trial. Journal of Diabetes & Metabolic Disorders, v. 16, p. 1-7, apr. 2017.pt_BR
dc.identifier.issn2251-6581-
dc.identifier.urihttp://www.repositorio.ufc.br/handle/riufc/26373-
dc.description.abstractBackground: The single or combined use of herbal and dietary products with medications has shown benefits in the metabolic modulation of carbohydrates, in the restoring of the function of pancreatic beta cells, and in insulin resistance. To analyze the effect of the use of flour made from the rind of the yellow passion fruit on the glycemic control of people with diabetes mellitus type 2. Methods: An open, prospective, randomized clinical trial was undertaken with 54 participants over an eight-week period.The participants from the case group were advised to ingest 12 gof the flour, three times daily; before breakfast, lunch and dinner. Results: After eight weeks of use of the flour made from the rind of the yellow passion fruit, we did not identify significant statistical differences in the values for capillary blood glucose ( p = 0.562), fasting blood glucose ( p =0.268)or glycated hemoglobin ( p = 0.229) between the study groups. In the case group, we identified an increase (29.6% – 37%) of the people with normal HbA1 c ; however, this did not have statistical relevance ( p =0.274). Discussion: Based in our findings, we believe it is important t o extend the time of exposure to the intervention and increase the rigor in the monitoring of adherence in f uture studies on this topic. Only in this way will we be able to make confident inferences in relation to the use of flour made from the rind of theyellow passion fruit as a therapeutic tool for glycemic and/or metabolic control in persons with DM 2. Conclusions: In the samplein question, the use of the flour made from the rind of the yellow passion fruit,o ver an eight-week period, did not improve the glycemic contr ol of people with type 2 diabe tes. Trial registration: U1111.1187.3616. Registered 6 September, retrospective ly registered, in the Brazilian Clinical Trials Registry.pt_BR
dc.language.isoenpt_BR
dc.publisherJournal of Diabetes & Metabolic Disorderspt_BR
dc.subjectDiabetes Mellitus Tipo 2pt_BR
dc.subjectPassiflorapt_BR
dc.titleThe effect of flour from the rind of the yellow passion fruit on glycemic control of people with diabetes mellitus type 2: a randomized clinical trialpt_BR
dc.typeArticlept_BR
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