Purpose: To evaluate the effect of treatment with an antioxidant, vasoprotective and neuroprotective blend containing natural compounds on the progression of diabetic macular edema. Methods: Sixty patients with diabetes type I and II with non-proliferative retinopathy and macular edema in early stage were enrolled. Twenty patients (group 1) were treated with acetazolamide 500 mg/die; twenty patients (group 2) were treated with an antioxidant blend containing extracts of red berries, Ginkgo Biloba and white willow bark together with carnosine and α-lipoic acid (two tablets/die). Group 3 (twenty patients: control group) did not assume any treatment. The observations were made at baseline, 1 and 3 months after enrollment. We measured central macular thickness with spectral OCT. Plasma levels of glucose and glycosylated hemoglobin (HbA1c) were also considered. Treatment doses: Group 1 took acetazolamide 500 mg/die; Group 2 took antioxidant blend: 2 capsules per day, one in the morning and 1 in the evening; Group 3 received no treatment beside the usual antidiabetic therapy. Results: The level of plasma glucose and HbA1c were statistically lower in the group 2 (antioxidant blend) compared to acetazolamide and control groups (p <0.001) after one and two months of treatment. The foveal thickness was lower in the group 2 compared to the control group (p <0.001) at the first month of treatment and in both groups (antioxidant blend and acetazolamide) in the second month (p<0.001). On the contrary, control group foveal thickness at 90 days increased significantly ( p <0.05) compared to baseline (T0). Visual acuity improved at 90 days compared to T0 ( p <0.05) in group 2. Conclusions: These data demonstrate that treatment with an antioxidant blend containing extracts of red berries, Ginkgo Biloba and white willow bark together with carnosine and α-lipoic acid may blunt macular edema progression in the retina of diabetic patients.
EFFECT OF AN ANTIOXIDANT BLEND IN DIABETIC MACULAR EDEMA
Gagliano C
2013-01-01
Abstract
Purpose: To evaluate the effect of treatment with an antioxidant, vasoprotective and neuroprotective blend containing natural compounds on the progression of diabetic macular edema. Methods: Sixty patients with diabetes type I and II with non-proliferative retinopathy and macular edema in early stage were enrolled. Twenty patients (group 1) were treated with acetazolamide 500 mg/die; twenty patients (group 2) were treated with an antioxidant blend containing extracts of red berries, Ginkgo Biloba and white willow bark together with carnosine and α-lipoic acid (two tablets/die). Group 3 (twenty patients: control group) did not assume any treatment. The observations were made at baseline, 1 and 3 months after enrollment. We measured central macular thickness with spectral OCT. Plasma levels of glucose and glycosylated hemoglobin (HbA1c) were also considered. Treatment doses: Group 1 took acetazolamide 500 mg/die; Group 2 took antioxidant blend: 2 capsules per day, one in the morning and 1 in the evening; Group 3 received no treatment beside the usual antidiabetic therapy. Results: The level of plasma glucose and HbA1c were statistically lower in the group 2 (antioxidant blend) compared to acetazolamide and control groups (p <0.001) after one and two months of treatment. The foveal thickness was lower in the group 2 compared to the control group (p <0.001) at the first month of treatment and in both groups (antioxidant blend and acetazolamide) in the second month (p<0.001). On the contrary, control group foveal thickness at 90 days increased significantly ( p <0.05) compared to baseline (T0). Visual acuity improved at 90 days compared to T0 ( p <0.05) in group 2. Conclusions: These data demonstrate that treatment with an antioxidant blend containing extracts of red berries, Ginkgo Biloba and white willow bark together with carnosine and α-lipoic acid may blunt macular edema progression in the retina of diabetic patients.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
