The Effects of Dark Chocolate Consumption on OxidativeStress and Blood Pressure in Patients with Metabolic Syndrome:A Randomized Clinical Trial
- سال انتشار: 1395
- محل انتشار: فصلنامه تغذیه و امنیت غذایی، دوره: 1، شماره: 1
- کد COI اختصاصی: JR_JNFS-1-1_002
- زبان مقاله: انگلیسی
- تعداد مشاهده: 527
نویسندگان
Ph.D, Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran- Yazd Diabetic Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
MSc, Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Ph.c, Department of Biochemistry and Molecular Biology, School of Medicine, Shahid Sadoughi University of MedicalSciences, Yazd, Iran.
MSc, Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
چکیده
Background: Consumption of dark chocolate has been often hypothesized tohave a role in the prevention of chronic diseases. The objective of this study wasto investigate the effects of consumption of dark chocolate (DC) on serumoxidative stress and blood pressure (BP) in patients with metabolic syndrome(MetS). Methods: An 8-week parallel randomized clinical trial involving 114patients with MetS was conducted on stable medication in 2014. Participantswere randomly assigned to three groups: 1) consume 40 g/d DC (40G), 2)consume 20 g/d DC (20G), and 3) consume no DC as the control group (CG).BP, radical scavenging activity of 1-diphenyl-2-picrylhydrazyl (DPPH), andmalondialdehyde (MDA) were measured at baseline and after 8 weeks ofintervention. Results: Mean age, weight, and body mass index (BMI) ofparticipants were 51.38 ± 6.95 y, 77.34 ± 12.86 kg, and 28.65 ± 4.4 kg/m2,respectively. No significant differences were found among the three groups inrelation to these variables after the intervention. The mean change of systolicblood pressure in 40G, 20G, and CG were 0.31 ± 1.81, 0.37 ± 1.65, and 0.26 ±1.56 mmHg (P = 0.3), respectively. These figures for diastolic blood pressurewere obtained as 0.08 ± 1.03, -0.02 ± 1.12, and 0.22 ± 1.03 mmHg. Nosignificant changes were observed in MDA and DPPH between three groups.Conclusion: Even daily intake of 40 g of DC with 76% purity for an 8-weekperiod had no effect on body weight, BMI, BP, and oxidative stress in patientswith MetS.کلیدواژه ها
Cocoa; Dark chocolate; Metabolic syndrome; Oxidative stress biomarkersمقالات مرتبط جدید
- بررسی خصوصیات فیزیکی (حسی و بافتی) و میکروبی، گوشت مرغ تازه در دمای ۴ درجه سانتی گراد با پوشش کیتوزان ژلاتین و عصاره سیر آویشن
- بررسی خصوصیات شیمیایی و میکروبی گوشت مرغ تازه در دمای نگهداری یخچال با پوشش کیتوزان ژلاتین و عصاره سیر آویشن
- Characteristics of combined oleogels and their applications in the food industry
- یک سلامت برای ایمنی مواد غذایی، امنیت غذایی و تولید مواد غذایی پایدار
- چگونه محصولات نانوایی با شاخص گلیسمی پایین تولید کنیم؟
اطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.