Antihypertensive and antihyperlipemic of spirulina (Arthrospira platensis) sauce on patients with hypertension: A randomized triple-blind placebo-controlled clinical trial.

Autor: Ghaem Far Z; Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran., Babajafari S; Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran., Kojuri J; Department of Cardiology, Shiraz University of Medical Sciences, Shiraz, Iran., Mohammadi S; Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran., Nouri M; Department of Community Nutrition, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran.; Students' Research Committee, School of Nutrition and Food Science, Shiraz University of Medical Sciences, Shiraz, Iran., Rostamizadeh P; Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran., Rahmani MH; Clinical Education Research Center, Shiraz University of Medical Sciences, Shiraz, Iran., Azadian M; Department of Food Science and Technology, Shiraz University, Shiraz, Iran., Ashrafi-Dehkordi E; Nutrition Research Center and Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran., Zareifard A; Department of Food Science and Technology, Shiraz University, Shiraz, Iran., Golchin Vafa R; Clinical Education Research Center, Shiraz University of Medical Sciences, Shiraz, Iran., Mazloomi SM; Nutrition Research Center and Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Jazyk: angličtina
Zdroj: Phytotherapy research : PTR [Phytother Res] 2021 Nov; Vol. 35 (11), pp. 6181-6190. Date of Electronic Publication: 2021 Sep 20.
DOI: 10.1002/ptr.7254
Abstrakt: Systemic arterial hypertension is an independent risk factor for coronary heart disease, stroke, heart failure, and chronic kidney diseases. Spirulina is microalgae with nutritious ingredients and has potential attenuating effects on chronic diseases including hypertension. Spirulina can be added to food products in order to develop functional foods. The aim of this study was to assess the effects of 8-week consumption of a salad dressing containing 2 g of spirulina platensis powder versus a placebo dressing on patients with hypertension. In this triple-blind randomized clinical trial, 48 patients with hypertension were enrolled to receive daily either spirulina-fortified dressing or placebo for 2 months. A total of 41 patients completed this study. We observed that the consumption of spirulina dressing significantly reduced systolic blood pressure (p = .02), diastolic blood pressure (p = .03), serum triglyceride (p = .01), total cholesterol, and low-density lipoprotein (LDL) levels, compared to nonsignificant changes in the placebo group. Significant changes in TAC and hs-CRP levels were observed in none of the groups. According to our findings, spirulina-fortified dressing as a functional food can be used a supportive treatment for patients with hypertension along with standard antihypertensive drugs. However, further investigations are required for a more comprehensive conclusion.
(© 2021 John Wiley & Sons Ltd.)
Databáze: MEDLINE
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