Tehran University of Medical Sciences Traditional and Integrative Medicine 2476-5104 6 3 2021 09 19 204 215 EN Marjan Mahdavi-Roshan Department of Community Medicine, Faculty of Medicine, Guilan University of Medical Sciences, Rasht, Iran Arsalan Salari Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran Sogol Emaminejad Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran Shirin Parvinroo Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran AND Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran Asieh Ashouri Health and Environment Research Center, Department of Health Education and Promotion, School of Health, Guilan University of Medical Sciences, Rasht, Iran Iman Alizadeh Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran 2021 03 23 2021 06 12 High blood pressure, diabetes, hyperlipidemia and obesity are risk factors for cardiovascular diseases. With regard to the significant role of a healthy diet in the prevention and even treatment of diseases together with the high cost and side effects of drugs, finding foods effective in the treatment of metabolic disorders has been widely considered. This study aimed to evaluate the effect of oxymel – an Iranian traditional syrup with vinegar base – on cardiovascular risk indicators in obese and overweight people. Candidates were selected based on a set of inclusion criteria and were divided into two groups of control and test. The control group received 250 cc of water, while the test group received 250 cc water containing 30 cc of the oxymel for 30 days. Anthropometric and biochemical indicators were measured at the beginning and end of the study. The results showed that there were no significant changes in the body mass index, waist circumference, hip circumference, waist to hip ratio, HDL, LDL, Triglycerides, systolic and diastolic blood pressure, and blood glucose level. However, weight (P = 0.053) and cholesterol (P = 0.083) decreased relatively significantly in the test group compared to the control group. This study shows that consumption of oxymel has positive cardiovascular effects such as lowering the blood cholesterol level and can contribute to weight loss; however, studies with a larger sample size are recommended. https://jtim.tums.ac.ir/index.php/jtim/article/view/355