Effects of Co-supplementation with alpha-linolenic acid and L-carnitine on inflammatory status and oxidative stress in women with migraine: A randomized, triple-blind, placebo-controlled trial

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2024-10-19 DOI:10.1016/j.jff.2024.106496

Sahar Golpour-hamedani , Mohammad Bagherniya , Fariborz Khorvash , Awat Feizi , Manoj Sharma , Gholamreza Askari

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Abstract

Migraine is associated with inflammation and oxidative imbalance. This randomized controlled trial examined the effects of alpha-linolenic acid (ALA) and L-carnitine co-supplementation on inflammatory status and oxidative stress in 80 women with migraine. Serum markers were measured before and after the intervention. Compared to placebo, ALA and L-carnitine co-supplementation significantly reduced nitric oxide (−6.10; 95 % CI (−9.08, −3.12) vs. 1.77; 95 % CI (−3.21, 6.76) nmol/mL, P = 0.038), malondialdehyde (−5.47; 95 % CI (−6.33, −4.62) vs. −0.15; 95 % CI (−0.50, −0.20) nmol/mL, P = 0.011), and C-reactive protein (−0.44; 95 % CI (−0.47, −0.41) vs. −0.02; 95 % CI (−0.05, 0.007) mg/L, P = 0.007) levels. It also increased total antioxidant capacity (185.60; 95 % CI (159.69, 211.50) vs. 5.22; 95 % CI (−29.21, 39.66) nmol/mL, P = 0.045) and superoxide dismutase activity (301.42; 95 % CI (230.63, 372.21) vs. 15.20; 95 % CI (−8.15, 38.55) U/mL, P = 0.009), suggesting potential benefits for migraine management.

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共同补充α-亚麻酸和左旋肉碱对女性偏头痛患者炎症状态和氧化应激的影响：随机、三盲、安慰剂对照试验

偏头痛与炎症和氧化失衡有关。这项随机对照试验研究了共同补充α-亚麻酸（ALA）和左旋肉碱对80名女性偏头痛患者炎症状态和氧化应激的影响。干预前后对血清标记物进行了测量。与安慰剂相比，同时补充 ALA 和左旋肉碱可显著降低一氧化氮（-6.10；95 % CI (-9.08, -3.12) vs. 1.77；95 % CI (-3.21, 6.76) nmol/mL，P = 0.038）、丙二醛（-5.47; 95 % CI (-6.33, -4.62) vs. -0.15; 95 % CI (-0.50, -0.20) nmol/mL，P = 0.011）和 C 反应蛋白（-0.44; 95 % CI (-0.47, -0.41) vs. -0.02; 95 % CI (-0.05, 0.007) mg/L，P = 0.007）水平。它还提高了总抗氧化能力（185.60；95 % CI (159.69, 211.50) vs. 5.22；95 % CI (-29.21, 39.66) nmol/mL，P = 0.045）和超氧化物歧化酶活性（301.42；95 % CI (230.63, 372.21) vs. 15.20；95 % CI (-8.15, 38.55) U/mL，P = 0.009），这表明它对偏头痛的治疗有潜在的益处。

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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.