Effects of sesamin on sleep quality and the antioxidative status in patients with low arousal threshold obstructive sleep apnea syndrome and those at risk of obstructive sleep apnea syndrome

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-14 DOI:10.1016/j.jff.2024.106564

Lu-Chi Fu , Wen-Te Liu , Hitoshi Shirakawa , Yi-Hsiu Chen , Qian Xiao , Suh-Ching Yang

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Abstract

This study aims to investigate the beneficial effects of sesamin (94.0 mg/day) on sleep quality and antioxidative status in patients at risk of obstructive sleep apnea syndrome (OSAS) or those with a low arousal threshold for OSAS. It is a double-blind, self-controlled, crossover study. After 8-week sesamin supplementation, Pittsburgh Sleep Quality Index (PSQI) and Epworth Sleepiness Scale (ESS) scores significantly decreased, indicating improved sleep quality and reduced daytime sleepiness symptoms. Furthermore, the antioxidant status was significantly enhanced, including elevation of glutathione peroxidase (GPX) and glutathione reductase activities, and the glutathione content, alongside a reduction in the plasma malondialdehyde content. Results of correlation analysis showed that plasma GPX activity was negatively correlated with PSQI and ESS scores, suggesting that the oxidative stress status might be related to improvements in subjective sleep quality.

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芝麻素对低唤醒阈阻塞性睡眠呼吸暂停综合征患者和阻塞性睡眠呼吸暂停综合征高危人群睡眠质量和抗氧化状态的影响

本研究旨在探讨芝麻素（94.0 毫克/天）对有阻塞性睡眠呼吸暂停综合征（OSAS）风险或 OSAS 觉醒阈值较低的患者的睡眠质量和抗氧化状态的有益影响。这是一项双盲、自控、交叉研究。在补充芝麻素 8 周后，匹兹堡睡眠质量指数（PSQI）和埃普沃斯嗜睡量表（ESS）得分显著下降，表明睡眠质量提高，白天嗜睡症状减轻。此外，抗氧化状态也得到了明显改善，包括谷胱甘肽过氧化物酶（GPX）和谷胱甘肽还原酶活性的提高、谷胱甘肽含量的增加以及血浆丙二醛含量的降低。相关分析结果显示，血浆中 GPX 活性与 PSQI 和 ESS 评分呈负相关，这表明氧化应激状态可能与主观睡眠质量的改善有关。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.