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library name : انستیتو تغذیه دانشگاه علوم پزشکی شهید بهشتی
Material Type : Latin Articles
Language of Document : English
Record Number : 61616
Doc. No : 267A
Main Entry : JALALI KHANABADI B.A
Title & Author : COMPARISON OF SOUR AND BLACK TEA CONSUMPTION ON THE SERUM LIPID OXIDIZABILITY IN DIABETIC PATIENTS [Article]
Title : IRANIAN JOURNAL OF DIABETES AND OBESITY
Volume Number : , Vol.2 ؛ No.1
Date : , (2010)
page : : 1 - 6
Abstract : OBJECTIVE: Oxidative stress is a serious complication in diabetic patients. Black tea and also sour tea contained some flavonoids with antioxidant properties and may be helpful in prevention of lipid oxidation. The aim of this study was to compare the effects of sour tea and black tea on in-vitro copper induced serum lipids oxidizability in diabetic patients. MATERIALS AND METHODS: In this sequential double-blind randomized controlled clinical trial, 60 diabetic patients were divided into case and control group randomly. Patients in case group used sour tea, and control subjects used black tea as the same program for 4 weeks. Fasting blood samples were taken at the beginning and end of the study for evaluation of serum lipid oxidizability. Lipid oxidation was followed by the formation of conjugated dienes, in diluted serum, after added Cu2+. RESULTS: There were no significant differences in serum lipid oxidation parameters between the case and control groups. CONCLUSION: Our finding revealed that sour tea or black tea consumption does not affect the quantitative parameters of serum lipid oxidation.
Descriptor : DIABETIC PATIENTS
Descriptor : SOUR TEA
Descriptor : BLACK TEA
Descriptor : SERUM LIPID OXIDIZABILITY
Added Entry : MOZAFARI KHOSRAVI H
: AFKHAMI ARDEKANI MOHAMMAD
 
 
 
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