Effects of hydroalcoholic extract of Fumaria parviflora Lam on gene expression and serum levels of inflammatory and oxidative stress parameters in patients with type 2 diabetes: A randomized controlled clinical trial

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-10-21 DOI:10.1016/j.jff.2024.106528

Arash Karimi , Elham Dalir Abdollahinia , Saeed Ostadrahimi , Mahdi Vajdi , Majid Mobasseri , Amir Bahrami , Helda Tutunchi , Farzad Najafipour

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Abstract

The present study examined the effects of hydroalcoholic extract of Fumaria parviflora (FP) on gene expression and serum levels of inflammatory and oxidative stress parameters in patients with type 2 diabetes. A total of 70 overweight or obese patients with diabetes were randomly assigned to either a FP (500 mg/day) or a placebo (cornstarch 500 mg/day) group for eight weeks. At the endpoint, mRNA expression levels of the B cell lymphoma-2 (BCL-2) and nuclear factor erythroid 2–related factor 2 (Nrf-2) were significantly higher in the FP group compared to placebo. In comparison, expression levels of the Bcl-2-associated protein x (BAX), nuclear factor kappa B (NF-κB), and monocyte chemoattractant protein-1 (MCP-1) were significantly lower in the FP group. FP supplementation resulted in a significant reduction in serum levels of intercellular adhesion molecule-1 (ICAM), interleukin-6, tumor necrosis factor-alpha, and malondialdehyde, as well as an increase in serum levels of antioxidant parameters.

Trial registration: Iranian Registry of Clinical Trials (IRCT), IRCT20130610013612N11, https://irct.behdasht.gov.ir/trial/58544.

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副花叶杜仲水醇提取物对 2 型糖尿病患者炎症和氧化应激参数的基因表达和血清水平的影响：随机对照临床试验

本研究探讨了对伞形科植物（Fumaria parviflora，FP）的水醇提取物对2型糖尿病患者的基因表达以及血清中炎症和氧化应激参数水平的影响。70名超重或肥胖的糖尿病患者被随机分配到FP（500毫克/天）或安慰剂（玉米淀粉500毫克/天）组，为期八周。在终点，B细胞淋巴瘤-2（BCL-2）和核因子红细胞2相关因子2（Nrf-2）的mRNA表达水平在FP组明显高于安慰剂组。相比之下，Bcl-2相关蛋白x（BAX）、核因子卡巴B（NF-κB）和单核细胞趋化蛋白-1（MCP-1）的表达水平在FP组明显降低。补充 FP 后，血清中细胞间粘附分子-1（ICAM）、白细胞介素-6、肿瘤坏死因子-α 和丙二醛的水平明显降低，血清中抗氧化剂参数的水平也有所提高：伊朗临床试验登记处（IRCT），IRCT20130610013612N11，https://irct.behdasht.gov.ir/trial/58544。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.