کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
3276303 1208550 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Reduction of blood lipid parameters by a 12-wk supplementation of aged black garlic: A randomized controlled trial
ترجمه فارسی عنوان
کاهش پارامترهای چربی خون با یک مکمل 12 روزه سیر سیاه سیاه: یک کارآزمایی بالینی تصادفی شده
کلمات کلیدی
کارازمایی بالینی، سیر، کلسترول، نشانگر سمی استخراج آب
موضوعات مرتبط
علوم پزشکی و سلامت پزشکی و دندانپزشکی غدد درون ریز، دیابت و متابولیسم
چکیده انگلیسی

ObjectiveThe cholesterol-lowering effects of garlic as part of a healthy diet remain controversial. The aim of this study was to investigate whether supplementation with aged black garlic (ABG) could improve blood lipid profiles in patients with mild hypercholesterolemia.MethodsWe conducted a double-blind, randomized placebo-controlled trial. Sixty participants were randomly assigned to receive either ABG or placebo twice daily (total 6 g/d) before consumption of a meal every morning and evening for 12 wk. During the study, two participants dropped out of the ABG group, and three participants dropped out of the placebo group. Thus, the effects of AGB on fasting blood levels of lipids were evaluated in 28 participants and compared with the placebo group (n = 27).ResultsAmong lipid components, no significant differences in triglycerides, low-density lipoprotein cholesterol, total cholesterol, or free fatty acid levels were observed between the two groups. However, ABG increased high-density lipoprotein cholesterol levels compared with the placebo group at the end of the study. Moreover, a significant decrease in the levels of alipoprotein B and a significant increase in the ratio of low-density lipoprotein cholesterol/alipoprotein B were observed in the ABG group. No adverse effects were reported in any of the patients.ConclusionABG supplementation reduced atherogenic markers and thus may have a cardioprotective effect beyond the gold standard medication in patients with mild hypercholesterolemia.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Nutrition - Volume 30, Issue 9, September 2014, Pages 1034–1039
نویسندگان
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