1.
The clinical effects of purslane (Portulaca oleracea) seeds on metabolic profiles in patients with nonalcoholic fatty liver disease: A randomized controlled clinical trial.
Gheflati, A, Adelnia, E, Nadjarzadeh, A
Phytotherapy research : PTR. 2019;(5):1501-1509
Abstract
Nonalcoholic fatty liver disease (NAFLD) is the most common form of chronic liver diseases associated with unfavorable metabolic profiles and oxidative stress parameters. This study was designed to determine the effects of purslane seeds consumption with a low-calorie diet on insulin resistance, lipid profile, and oxidative stress indices in patients with NAFLD. This randomized controlled clinical trial was conducted on 54 individuals with NAFLD. Subjects were randomly assigned to consume either 10 g/day of purslane seeds sachet before breakfast and dinner in addition to a low-calorie diet (n = 27) or only the low-calorie diet (n = 27) for 8 weeks. Fasting blood samples were collected at the beginning and end of the study to measure relevant variables. Intake of purslane seeds with the low-calorie diet led to a significant decrease in serum concentrations of fasting blood sugar (FBS; -3.52 ± 10.45 compared with 3.03 ± 9.01 mg/dl, P = 0.017), quantitative insulin sensitivity check index (QUICKI; 0.13 ± 0.27 compared with -0.002 ± 0.016, P = 0.017), total cholesterol (4.33 ± 34.04 compared with 23.48 ± 29.47 mg/dl, P = 0.032), and low-density lipoprotein cholesterol (LDL-C; -4.35 ± 22.65 compared with 11.82 ± 16.08 mg/dl, P = 0.004) after intervention. Compared with the control group, purslane seeds consumption with adherence to a low-calorie diet had beneficial effects on FBS, HOMA-IR, QUICKI, serum total, and LDL-C in patients with NAFLD but did not affect other glycemic, lipid profile, and oxidative stress parameters.
2.
Effects of plant stanol esters supplied in low-fat yoghurt on serum lipids and lipoproteins, non-cholesterol sterols and fat soluble antioxidant concentrations.
Mensink, RP, Ebbing, S, Lindhout, M, Plat, J, van Heugten, MM
Atherosclerosis. 2002;(1):205-13
Abstract
Oil-based products enriched with plant stanol esters can lower low-density lipoprotein (LDL) cholesterol concentrations by 10-14%. Effectiveness of low-fat products, however, has never been evaluated, although such products fit into a healthy diet. We therefore examined the effects of plant stanol esters emulsified into low-fat yoghurt (0.7% fat) on fasting concentrations of plasma lipids and lipid-soluble antioxidants, which may also change by plant stanol consumption. Sixty non-hypercholesterolemic subjects first consumed daily three cups (3 x 150 ml) of placebo yoghurt for 3 weeks. For the next 4 weeks, 30 subjects continued with the placebo yoghurt, while the other 30 subjects received three cups of experimental yoghurt. Each cup provided 1 g of plant stanols (0.71 g sitostanol plus 0.29 g campestanol) as its fatty acid ester. LDL cholesterol (mean+/-S.D.) increased by 0.06+/-0.21 mmol/l in the placebo group, but decreased by -0.34+/-0.30 mmol/l in the experimental group. The difference in changes between the two groups of 0.40 mmol or 13.7% was highly significant (P<0.001; 95% confidence interval for the difference, (-)0.26 -(-)0.53 mmol/l). Effects were already maximal after 1 week. HDL cholesterol and triacylglycerol concentrations did not change. Total tocopherol levels increased by 1.43 micromol/mmol LDL cholesterol (14.0%, P=0.015). beta-carotene levels, however, decreased by -0.02 micromol/mmol LDL cholesterol (-14.4%, P=0.038). Decreases in absolute beta-carotene concentrations were found in all apoB-containing lipoproteins. LDL-cholesterol standardised phytofluene levels decreased by 21.4+/-25.7% (P<0.001), while other plasma carotenoid (lutein/zeaxanthin, beta-cryptoxanthin, lycopene and alpha-carotene) levels did not change significantly. We conclude that low-fat yoghurt enriched with plant stanol esters lowers within 1 week LDL cholesterol to the same extent as oil-based products. LDL-cholesterol standardised concentrations of tocopherol increased. The observed decrease in beta-carotene levels, as found in many other studies, appears not to be limited to the LDL fraction.