Effect of a functional food (vegetable soup) on blood rheology in patients with polycythemia | ||
| Avicenna Journal of Phytomedicine | ||
| مقاله 235، دوره 8، شماره 5، آذر و دی 2018، صفحه 389-398 اصل مقاله (518.61 K) | ||
| نوع مقاله: Original Research Article | ||
| شناسه دیجیتال (DOI): 10.22038/ajp.2018.25645.1930 | ||
| نویسندگان | ||
| Hamideh Naghedi Baghdar1؛ Mohsen Nematy2؛ Mohammad-Mahdi Kooshyar3؛ Ali Taghipour4؛ Sayyed Abolghasem Sajadi Tabassi5؛ Sadegh Shokri6؛ Roghayeh Javan7؛ Seyed Mohammad Nazari* 8 | ||
| 1Student Research Committee, School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| 2Department of Biochemistry and Nutrition Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| 3Department of Internal Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| 4Department of School of Public Health, Mashhad University of Medical Sciences, Mashhad, Iran. | ||
| 5Pharmacological Research Center of Medicinal Plants, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| 6School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| 7Traditional and Complementary Medicine Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran | ||
| 8Department of Persian and complementary medicine, School of Persian and complementary medicine, Mashhad University of Medical Sciences, Mashhad, Iran | ||
| چکیده | ||
| Objective: Key hemorheological variables are associated with several life-threatening diseases including cardio-cerebro-vascular diseases. A diet can influence the blood rheological variables. To compare the effectiveness of a vegetable soup on blood viscosity (BV), hematocrit (Hct), plasma fibrinogen, lipid profile, fasting blood sugar (FBS), and blood osmolarity in patients with polycythemia in comparison to a control group. Materials and Methods: This randomized controlled trial study was conducted at Isar health clinics in Mashhad, Iran, during a 7-month period. Forty male participants (35 to 60 years old) with polycythemia, but without underlying diseases, were included. They randomly assigned to two groups and either received diet/phlebotomy or phlebotomy alone, for 6 weeks. The data were analyzed by SPSS version 16 using parametric tests. Results: A significant reduction in BV at 30s (p 0.001), BV at 40s (p 0.001), BV at 50s (p 0.001), Hct (p 0.001), plasma fibrinogen (p<0.001), total cholesterol (p<0.01), LDL-cholesterol (p<0.01), VLDL-cholesterol (p 0.001), HDL-cholesterol (p<0.01), osmolarity (p<0.001), and FBS (p 0.001) was observed in diet recipients. Following the intervention, there was a significant decrease in triglyceride (intervention group, p<0.05; control group, p<0.05), in both groups. Conclusion: This trial showed that the plant–based food used in this study could improve blood rheology. | ||
| کلیدواژهها | ||
| Blood rheology؛ Blood viscosity؛ Polycythemia؛ Functional food؛ Diet | ||
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| مراجع | ||
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