Effects of Resveratrol Supplementation on Nonalcoholic Fatty Liver Disease Management

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2023-04-01 DOI:10.1097/TIN.0000000000000314

Arefe Nemati, Zeinab Nikniaz, A. Mota

引用次数: 1

Abstract

In this study, we aimed to systematically review the studies that investigated the effect of resveratrol in nonalcoholic fatty liver disease (NAFLD). A systematic search of different databases was conducted until June 2021 and a meta-analysis was completed. Six trials involving 232 participants were included. The meta-analysis results showed that serum triglycerides (P = .04), interleukin-6 (P = .01), tumor necrosis factor-α (P = .02), and systolic blood pressure (P = .04) levels were decreased significantly in the resveratrol group compared with the placebo group, while other parameters were not changed significantly. Although resveratrol might attenuate NAFLD development, more high-quality trials are required in this field.

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补充白藜芦醇对非酒精性脂肪肝治疗的影响

在本研究中，我们旨在系统地回顾研究白藜芦醇对非酒精性脂肪肝（NAFLD）影响的研究。对不同数据库进行了系统搜索，直到2021年6月，并完成了荟萃分析。包括6项试验，涉及232名参与者。荟萃分析结果显示，与安慰剂组相比，白藜芦醇组的血清甘油三酯（P=0.04）、白细胞介素-6（P=0.01）、肿瘤坏死因子-α（P=0.02）和收缩压（P=.04）水平显著降低，而其他参数没有显著变化。尽管白藜芦醇可能会减缓NAFLD的发展，但该领域还需要更多高质量的试验。

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

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.