effects of ω3 on serum level of malondialdehyde and homocysteine in type 2 diabetic patients
Clicks: 215
ID: 194178
2008
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Steady Performance
30.0
/100
215 views
21 readers
AI Quality Assessment
Not analyzed
Readership in this journal
SteadyRanked #45 of 83 articles by views in korean journal of food preservation
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
ABSTRACT:
Introduction & Objective: Diabetes is regarded as a serious condition for both the individual and the society. One of the most important mortality reasons in diabetic patients is atherosclerosis. Many epidemiological studies have shown that the total homocysteine concentration is a risk indicator for cardiovascular disease. Malondialdehyde (MDA) also is a highly toxic by-product formed in part by lipid oxidation derived free radicals. Many studies have shown that its concentration increases considerably in diabetes mellitus. Epidemiological data indicate that the consumption of omega-3 unsaturated fatty acids (O3FA) leads to a reduction in cardiovascular disorders may protect against metabolic diseases. In recent years, numerous researches on omega-3 fatty acids have been done but it cannot be used as a confident additive. So in order to evaluate and compare the effects of ω3 on malondialdehyde (as fat peroxidation indicator) and homocysteine on diabetic type 2 patients, this research was carried out in Tehran University.
Materials & Methods: A randomized double blind placebo controlled clinical trial was conducted on 81 type 2 diabetic patients, 45–85 years old with diabetes for at least 2 years.Diabetic patients were randomly assigned to one of the case or control groups, each subject received 3 capsules per day of omega-3 or placebo for a period of 2 months. 10 ml blood was collected from each subject at the beginning and at the end of a 2-month trial. Serum MDA was determined with Tiobarbituric acid for more sensitivity and homosystein was measured by Hitachi autoanalyzer with Enzymatic Cycling method. Nutrients intakes were estimated using 24 h dietary recall questionnaire at the beginning and at the end of the 2-month trial for 2 days and analyzed by FPп. T-test also was used to compare groups.
Results: Copmaring the mean±S.D of BMI and food intake in both groups showed no significant differences. MDA level degreased 0.72 nmol/ml in case group but the difference with the control group was not significant but the differences of homosystein level in case (3.10µmol/lit) and control (0.126µmol/lit) groups were significant.
Conclusion: Consumption of omega-3 fatty acids supplementation (3 gr/per day) in capsul form can decrease the serum level of homocysteine in diabetic patients without inducing any changes in MDA level and lipid peroxidation.
| Reference Key |
jalali2008armaghaneeffects
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;M Jalali;SH Pouya;A Eshraghian;A Rajab;M Chamari;F Fatehi;M Zarei |
| Journal | korean journal of food preservation |
| Year | 2008 |
| DOI |
DOI not found
|
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.