Lamiaceae plants improve serum cholesterol, triglyceride, and LDL in patients with metabolic syndrome: A systematic review and meta-analysis of randomized clinical trials

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science & Nutrition Pub Date : 2024-09-15 DOI:10.1002/fsn3.4451
Hossein Hassanpour, Marzieh Mojtahed, Aziz A. Fallah, Tina Jafari
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Abstract

The Lamiaceae plant family has a positive impact on metabolic diseases. This study meta-analyzed the data of different clinical trial studies on the impacts of these plants on blood lipid biomarkers including cholesterol, triglyceride, high-density lipoprotein (HDL), and low-density lipoprotein (LDL). A comprehensive search was conducted using PubMed, Scopus, ISI Web of Science, ProQuest, Scientific Information Database, MagIran, and Google Scholar to identify relevant published research up to December 20, 2023. The meta-analysis revealed that the Lamiaceae family significantly reduced cholesterol (p < .001), triglyceride (p = .003), and LDL (p < .001) levels. The rise in HDL levels was not significantly impacted (p = .069). Subgroup studies revealed that Lamiaceae plants improve all lipid parameters for a short duration (≤8 weeks) while in a longer duration (>8 weeks) only LDL level is improved in the blood (p < .05). In addition, Lamiaceae plants specifically decreased LDL and cholesterol levels in diabetic patients and only LDL levels in the individuals who were hyperlipidemic or overweight/obese. Within the Lamiaceae family, the genera Satureja and Coleus had the most significant effects in decreasing triglyceride and LDL/cholesterol levels, respectively. Origanum was the only genus within the Lamiaceae family that significantly improved three lipid parameters (cholesterol, LDL, and HDL). The meta-analysis confirmed that Lamiaceae plants could improve the levels of lipid parameters (triglyceride, cholesterol, and LDL) in patients with metabolic syndrome.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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