黑大消费对内皮功能和脂质概况的影响:高胆固醇和非高胆固醇患者的前后研究
Débora Villaño1, Javier Marhuenda1, Raúl Arcusa1
1Faculty of Health Sciences, Universidad Católica de San Antonio, 30107 Murcia, Spain.
Nutrients
|July 29, 2023
概括
黑的消费改善了高胆固醇血症患者的内皮功能和脂质概况. 这些发现表明,降低心血管疾病 (CVD) 风险具有潜在的益处.
科学领域:
- 心血管健康 心血管健康
- 营养科学 营养科学
- 生物化学 生化学
背景情况:
- 黑,来自发酵的*Allium sativum* L.,富含有机硫化合物.
- 这些化合物与预防或延迟心血管疾病 (CVD) 的潜在益处有关.
研究的目的:
- 调查黑消费对内皮功能的长期影响.
- 评估其对高胆固醇血症患者的脂质特征的影响.
主要方法:
- 一个单中心,受控的临床试验,涉及62名参与者 (31名高胆固醇,31名健康).
- 参与者每天食用4根 (12g) 黑,持续12周.
- 评估了内皮功能标志物和脂质配置文件.
主要成果:
- 在高胆固醇和健康组中观察到阿波利波蛋白A1 (ApoA1) 的显著增加.
- 在两组中都注意到内皮粘附分子的显著减少,包括单细胞化学吸引蛋白-1 (MCP-1),细胞内粘附分子-1 (ICAM-1) 和血管细胞粘附分子-1 (VCAM-1).
- 在高胆固醇和健康受试者中都观察到改善.
结论:
- 消费黑可能会增强内皮功能并改善脂质配置文件.
- 这些影响表明对心血管疾病风险有潜在的积极影响.
- 需要进一步的长期研究来证实这些发现.
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