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ULTIMO FASCICOLOMINERVA GASTROENTEROLOGICA E DIETOLOGICA

Rivista di Gastroenterologia, Nutrizione e Dietetica

Indexed/Abstracted in: CAB, EMBASE, PubMed/MEDLINE, Scopus, Emerging Sources Citation Index

Periodicità: Trimestrale

ISSN 1121-421X

Online ISSN 1827-1642

 

Minerva Gastroenterologica e Dietologica 2014 Giugno;60(2):119-25

 ARTICOLI ORIGINALI

Hypolipidic diet and phytosubstance supplement in hypercholesterolemia

Muscariello E., Nasti G., Battinelli R., Novellino T., Montisano M., Colantuoni A.

Clinical Medicine and Surgery, “Federico II” University, Naples, Italy

AIM: This study aimed to evaluate the effects of phyto-supplements on hyperlipidemia.
METHODS: For this study 191 patients, affected by hyperlipidemia, attending the Outpatient Clinics of Clinical Medicine Department, were recruited. The patients were divided in two groups. The first group (80) has been treated with hypolipidic diet for six months (group D). The second one (111) has been administered with hypolipidic diet and supplement (red yeast, guggulsterones, flavonoid, sylimarin) (group E). Anthropometric measurements and bioimpedance analysis were evaluated before and after treatment. Moreover, total cholesterol, LDL, HDL, triglycerides (TG) and hepatic transaminases (AST, ALT) were measured before, after 3 and 6 months of treatment.
RESULTS: D group showed a significant reduction in BMI (32.6±0.7 vs. 34.3±0.7 kg/m2), waist circumference (104.4±1.6 vs. 108.3±1.5 cm), hip circumference (107.9±1.1 vs. 111.2±1.1 cm), total cholesterol (214.2±3.7 vs. 236.6±2.2 mg/dL, -9.4±68.2%), LDL cholesterol (133±3 vs. 152.9±2.8 mg/dL, -13±7.1%). E group showed a significant reduction in BMI (30.2±0.7 vs. 32.6±0.6 kg/m2), waist circumference (94.5±1.6 vs. 101.3±1.3 cm), hip circumference (106.6±1.1 vs. 110.5±1 cm), total cholesterol (212.4±3.7 vs. 256.9±2.1 mg/dL, -17.3±76.2%), LDL cholesterol (133.4±3.4 vs. 168.4±2.3 mg/dL, -20.8±47.8%).
CONCLUSION: Low fat diet, associated to phyto-substance supplement, have been proven useful to decrease serum cholesterol level and to improve nutritional status.

lingua: Inglese


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