This Iranian study aimed to investigate the effect of vitamin C supplementation on fasting oxidative stress levels, oxidative stress levels after consumption of food, and lipid parameters in type 2 diabetes patients. 30 patients were randomly divided into a vitamin C treatment group (1000 mg/day) and a placebo group. Oxidative stress levels and lipid parameters were measured before and after the supplementation period of six weeks. The researchers found a significant decrease in oxidative stress levels after supplementation with vitamin C compared to the placebo group. This result suggests that vitamin C supplementation can decrease both fasting oxidative stress levels and oxidative stress levels after consuming a meal and may, in that way, prevent diabetes complications. You can find more details in the study.


Mazloom et al.


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