在标准饮食中添加糙米糠粉可有效改善代谢综合征特征和抗氧化状态:一项开放标签随机对照试验。

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2024-12-19 DOI:10.1039/D4FO03642E
Zeinab Ghorbani, Nargeskhatoon Shoaibinobarian, Ehsan Zamani, Arsalan Salari, Marjan Mahdavi-Roshan, Parham Porteghali and Zahra Ahmadnia
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引用次数: 0

摘要

目的:本研究探讨糙米糠粉(BRBP)对代谢综合征(MetS)患者的影响,糙米糠粉以其有益成分(如膳食纤维和γ-谷米醇)而闻名。受试者/方法:在这项为期八周的开放标签对照试验中,50名met患者被随机分配到对照组和干预组,对照组接受标准饮食(SDiet),干预组每天在饮食中加入15克BRBP。收集了人口统计学、人体测量学和临床数据,并采集了血液样本以评估代谢因素和抗氧化酶活性。此外,参与者还完成了胃肠症状评定量表问卷。结果:控制基线水平和药物消耗的协方差分析显示,与对照组相比,本试验后,接受BRBP的患者BMI显著降低(p值= 0.001;效应量(ES): -1.13)、腰围(p值< 0.001;ES: -1.28),总胆固醇(p值= 0.028;ES: -0.74), ldl -胆固醇(p值= 0.002;ES: -0.86)、血糖(p值= 0.013;ES: -0.82),以及甘油三酯葡萄糖(TyG)-BMI指数(作为胰岛素抵抗的标志)(p值< 0.001;ES: -1.35)。此外,BRBP显著改善了抗氧化酶活性,包括谷胱甘肽过氧化物酶(p值= 0.010;ES: 0.86)、血清超氧化物歧化酶活性(p值= 0.021;ES: 0.78),便秘率(p值= 0.018;ES: -0.85)。然而,试验结束后,在甘油三酯、高密度脂蛋白胆固醇、谷胱甘肽、过氧化氢酶和血压水平方面没有发现显著变化。结论:本试验结果支持在代谢代谢综合征患者处方的SDiet中添加BRBP的减肥、降胆固醇、抗高血糖和抗氧化作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Supplementing the standard diet with brown rice bran powder might effectively improve the metabolic syndrome characteristics and antioxidant status: an open label randomized controlled trial

Supplementing the standard diet with brown rice bran powder might effectively improve the metabolic syndrome characteristics and antioxidant status: an open label randomized controlled trial

Purpose: This study explores the impact of brown rice bran powder (BRBP), known for its beneficial components, such as dietary fiber and γ-oryzanol, on individuals suffering from metabolic syndrome (MetS). Subjects/Methods: In this eight-week open-label controlled trial, fifty participants with MetS were randomly assigned to either a control group, which received a standard diet (SDiet), or an intervention group, which incorporated 15 grams of BRBP daily into their diet. Demographic, anthropometric and clinical data were collected, and blood samples were taken to assess metabolic factors and antioxidant enzyme activities. Additionally, the participants completed the gastrointestinal symptom rating scale questionnaire. Results: Analysis of covariance controlled for the baseline levels and medication consumptions revealed that postthis trial, compared to the controls, patients who received BRBP showed significant reductions in BMI (P-value = 0.001; effect size (ES): −1.13), waist circumference (P-value < 0.001; ES: −1.28), total-cholesterol (P-value = 0.028; ES: −0.74), LDL-cholesterol (P-value = 0.002; ES: −0.86), blood sugar (P-value = 0.013; ES: −0.82), as well as triglyceride glucose (TyG)-BMI index (as a marker of insulin resistance) (P-value < 0.001; ES: −1.35). Further, BRBP resulted in significant improvements in antioxidant enzyme activities, including glutathione peroxidase (P-value = 0.010; ES: 0.86), superoxide dismutase serum activities (P-value = 0.021; ES: 0.78), and constipation rate (P-value = 0.018; ES: −0.85) compared to SDiet alone. However, no significant changes were found regarding levels of triglyceride, HDL-cholesterol, glutathione, catalase and blood pressure after the trial. Conclusion: The findings of this trial support the weight-reducing, hypocholestrolemic, anti-hyperglycemic, and antioxidative effects of adding BRBP to SDiet that is prescribed for MetS patients.

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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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