Astaxanthin supplement improves clinical outcomes, quality of life, and inflammatory factors in patients with rheumatoid arthritis: a randomized clinical trial.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-06-26 DOI:10.1039/d5fo00949a
Ani Grigorian, Ali Tabatabaeyan, Mansour Salesi, Awat Feizi, Ali-Reza Ahmadi, Marzieh Kafeshani
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Abstract

Rheumatoid Arthritis (RA) is a chronic, systemic inflammatory disease that results in joint destruction and progressive disability. This study aimed to determine the effect of astaxanthin (ASX) on clinical outcomes, quality of life, and inflammatory factors in patients with RA. In this randomized, triple-blind, placebo-controlled clinical trial, 60 patients with RA were randomly allocated into two groups and given either 20 mg day-1 of ASX supplement in the intervention group (n = 30) or placebo in the control group (n = 30) for 8 weeks. Fasting blood samples were obtained from patients at the beginning and end of the intervention to measure the erythrocyte sedimentation rate (ESR), C-reactive protein (CRP), and interleukin-6 (IL-6). Clinical symptoms were also measured, including the pain intensity based on the visual analogue scale (VAS), Disease Activity Score 28 (DAS-28), and Health Assessment Questionnaire (HAQ). In the intervention group compared to the control group after the intervention, DAS-28, HAQ, ESR, and CRP levels were significantly reduced (P < 0.05), and the pain intensity was marginally significantly reduced. The significant differences in DAS-28, HAQ, and ESR levels persisted even after adjusting for baseline values and other covariates. However, no significant differences in the pain intensity and CRP levels were found after controlling for confounding factors (P > 0.05). The IL-6 level did not change in either group by the end of the study, and the difference between the two groups also was not statistically significant (P > 0.05). This study demonstrated the beneficial effects of ASX on some important clinical outcomes, quality of life, and inflammatory factors in patients with RA. Including it as part of their treatment plan could significantly aid in managing their condition.

补充虾青素改善类风湿关节炎患者的临床结果、生活质量和炎症因子:一项随机临床试验。
类风湿性关节炎(RA)是一种慢性全身性炎症性疾病,可导致关节破坏和进行性残疾。本研究旨在确定虾青素(ASX)对RA患者临床结局、生活质量和炎症因子的影响。在这项随机、三盲、安慰剂对照的临床试验中,60名RA患者被随机分为两组,干预组(n = 30)每天服用20 mg ASX补充剂,对照组(n = 30)服用安慰剂,持续8周。在干预开始和结束时采集患者的空腹血样,测量红细胞沉降率(ESR)、c反应蛋白(CRP)和白细胞介素-6 (IL-6)。临床症状也被测量,包括基于视觉模拟量表(VAS)的疼痛强度、疾病活动评分28 (DAS-28)和健康评估问卷(HAQ)。干预组患者干预后DAS-28、HAQ、ESR、CRP水平较对照组显著降低(P < 0.05),疼痛程度轻度显著降低。即使在调整基线值和其他协变量后,DAS-28、HAQ和ESR水平的显著差异仍然存在。然而,在控制混杂因素后,疼痛强度和CRP水平无显著差异(P < 0.05)。研究结束时,两组患者IL-6水平均无变化,两组间差异无统计学意义(P < 0.05)。本研究证明了ASX对RA患者的一些重要临床结果、生活质量和炎症因子的有益作用。将其作为治疗计划的一部分可以显著帮助他们控制病情。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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