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Ulam refers to a group of traditional Malaysian plants commonly consumed as a part of a meal, either in the raw form or after a short blanching process. Many types of ulam are thought to possess blood glucose-lowering properties, but relatively little is known on the effectiveness of ulam in modulating blood glucose levels in humans. This review aims to systematically evaluate the effectiveness of ulam in modulating blood glucose levels in humans. A literature review was conducted using multiple databases with no time restriction. Eleven studies were retrieved based on a priori inclusion and exclusion criteria. In these 11 studies, only Momordica charantia, locally known as "peria katak", was extensively studied, followed by Centella asiatica, locally known as "daun pegaga", and Alternanthera sessilis, locally known as "kermak putih". Of the 11 studies, 9 evaluated the effectiveness of M. charantia on blood glucose parameters, and 7 of which showed significant improvement in at least one parameter of blood glucose concentration. The remaining 2 studies reported nonsignificant improvements in blood glucose parameters, despite having high-quality study design according to Jadad scale. None of the studies related to C. asiatica and A. sessilis showed significant improvement in blood glucose-related parameters. Current clinical evidence does not support the popular claim that ulam has glucose-lowering effects, not even for M. charantia. Hence, further clinical investigation is needed to verify the glucose modulation effect of M. charantia, C. asiatica, and A. sessilis.
Key Words: medicinal plants, complementary therapy, diabetes mellitus, blood glucose, clinical trial
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INTRODUCTION
Malaysia is a tropical country that contains various types of flora and fauna due to year-round high rains, hot temperature and high humidity. The climate facilitates the growth of many species of plants, among which exists a group of traditional Malaysian vegetables known as ulam. Ulam vegetables are consumed in a raw or boiled form and are usually eaten with rice-based meals.1 Ulam is defined as "fresh green salad tossed in a blend of fermented sauces, aromatic herbs or spices eaten by Malays as side dishes with rice".2 The tasty and flavour encourages its consumption not only among the Malay but also among other ethnic groups such as the Chinese and Indians.3 In addition, ulam has potential...