补充藏红花类胡萝卜素对冠心病患者抗氧化、炎症指标及血清瘦素浓度的影响

IF 5.4 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-05-22 DOI:10.1039/D4FO03396E
Faezeh Moeini Badi, S. Zahra Bathaie, Fatemeh Borazjani, Seyed Ahmad Hosseini, Mohammad Ali Sheikhi, Sheikh Mohammed Shariful Islam, Kambiz Ahmadi Angali, Mohammadreza Taban Sadeghi and Parisa Rahimi
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引用次数: 0

摘要

背景:冠状动脉疾病(CAD)是一种常见的以冠状动脉斑块堆积为特征的心脏疾病。藏红花富含活性化合物,具有很强的抗氧化特性,有助于减少自由基和血浆丙二醛(MDA)水平。本研究旨在评估补充crocetin对CAD患者抗氧化和炎症标志物以及血清瘦素水平的影响。方法:在伊朗Ahvaz进行的这项双盲安慰剂对照试验中,50名临床诊断为CAD的患者,包括40-65岁的男性和女性,随机分为两个平行组,每天服用一片10毫克的crocetin (n = 25)或一片安慰剂(n = 25),持续8周。主要终点是高敏c反应蛋白(hs-CRP)水平,次要终点包括超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性、丙二醛(MDA)水平、血浆动脉粥样硬化指数(AIP)、瘦素水平、人体测量值和身体成分。两组人都遵循相似的饮食和锻炼方案。结果:我们发现干预组和安慰剂组在c反应蛋白(CRP)水平上无显著差异,如ANCOVA (P = 0.695)所示。同样,ANCOVA结果瘦素(P = 0.854)、超氧化物歧化酶(SOD) (P = 0.520)、丙二醛(MDA) (P = 0.178)、血浆动脉粥样硬化指数(AIP) (P = 0.409)也无显著差异。过氧化氢酶(CAT)有显著性差异(P = 0.008)。干预组和安慰剂组的平均差异的比较显示了多项测量的临床改善。重要的是,干预组的hs-CRP水平为-119.62,而安慰剂组为-156.91。其他平均差异包括SOD (41.72 vs. -7.33)、MDA (-0.99 vs. -0.16)、AIP (-0.13 vs. 0.04)、瘦素(-1.86 vs. -0.09)、收缩压(-0.25 vs. 0.13)和舒张压(-0.24 vs. -0.01)。结论:补充Crocetin可显著改善CAD患者的炎症、氧化应激状态和瘦素水平。虽然需要进一步的研究来证实这些结果在更大的人群中,crocetin可能被推荐用于预防CAD。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The effect of crocetin (a saffron carotenoid) supplementation on antioxidant and inflammatory indexes and serum leptin concentration in patients with coronary artery disease†‡

The effect of crocetin (a saffron carotenoid) supplementation on antioxidant and inflammatory indexes and serum leptin concentration in patients with coronary artery disease†‡

Background: Coronary artery disease (CAD) is a common heart disease characterized by plaque buildup in the coronary arteries. Saffron, which is rich in active compounds, has strong antioxidant properties that help reduce free radicals and plasma malondialdehyde (MDA) levels. This study aimed to evaluate the effects of crocetin supplementation on antioxidant and inflammatory markers, as well as serum leptin levels, in CAD patients. Methods: In this double-blind, placebo-controlled trial conducted in Ahvaz, Iran, 50 clinically diagnosed CAD patients, including men and women aged 40–65, were randomly assigned to two parallel groups to receive either one tablet of 10 mg crocetin (n = 25) or one placebo (n = 25) daily for eight weeks. The primary outcome was high-sensitivity C-reactive protein (hs-CRP) levels, and the secondary outcomes included the activities of superoxide dismutase (SOD) and catalase (CAT), malondialdehyde (MDA) levels, the atherogenic index of plasma (AIP), leptin levels, anthropometric measurements, and body composition. Both groups followed similar dietary and exercise regimens. Results: We found no significant differences between the intervention and placebo groups regarding C-reactive protein (CRP) levels, as indicated by ANCOVA (P = 0.695). Similarly, ANCOVA results for leptin (P = 0.854), superoxide dismutase (SOD) (P = 0.520), malondialdehyde (MDA) (P = 0.178), and the atherogenic index of plasma (AIP) (P = 0.409) also did not show significant differences. However, a significant result was observed for catalase (CAT) (P = 0.008). The comparison of mean differences within the intervention and placebo groups showed clinical improvements for several measurements. Importantly, hs-CRP levels were −119.62 in the intervention group compared to −156.91 in the placebo group. Other mean differences included SOD (41.72 vs. −7.33), MDA (−0.99 vs. −0.16), AIP (−0.13 vs. 0.04), leptin (−1.86 vs. −0.09), systolic blood pressure (SBP) (−0.25 vs. 0.13), and diastolic blood pressure (DBP) (−0.24 vs. −0.01). Conclusions: Crocetin supplementation significantly improved inflammation, oxidative stress status, and leptin levels in CAD patients. Although further studies are needed to confirm these results in a larger population, crocetin administration may be recommended to prevent CAD.

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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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