莱菔硫烷对病毒抑制型艾滋病患者炎症和新陈代谢指标的影响。

IF 4 2区 农林科学 Q2 NUTRITION & DIETETICS Frontiers in Nutrition Pub Date : 2024-10-30 eCollection Date: 2024-01-01 DOI:10.3389/fnut.2024.1357906
Jose Giron, Lauren Smiarowski, Johannah Katz
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引用次数: 0

摘要

美国目前有 120 万艾滋病毒(人类免疫缺陷病毒)感染者。受到病毒抑制的艾滋病患者通常会出现慢性炎症,从而增加患其他慢性疾病的风险。这种炎症可以通过各种生物标志物进行量化。目前的一些抗逆转录病毒化合物会导致新陈代谢异常和体重增加,这通常与内脏脂肪组织(VAT)的增加以及糖尿病和心血管疾病风险的增加有关。在十字花科蔬菜中发现的异硫氰酸盐 Sulforaphane 在动物模型中具有降低血脂水平、降低炎症指标和减少脂肪量的功效。一项双盲随机对照试验研究以14名病毒得到抑制的艾滋病患者为对象,评估了每日一次服用40毫克(225微摩尔)莱菔硫烷12周后,再服用4周的效果。与对照组相比,C反应蛋白明显下降(p = 0.019)。人们已经对许多病症和疾病进行了研究,但这是首次对艾滋病毒感染者进行研究。
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The effect of sulforaphane on markers of inflammation and metabolism in virally suppressed HIV patients.

There are currently 1.2 million people living with HIV (Human Immunodeficiency Virus) in the United States. Virally suppressed HIV patients commonly experience chronic inflammation which increases the risk for other chronic conditions. This inflammation can be quantified with a variety of biomarkers. Some current antiretroviral compounds bring about metabolic abnormalities and promote weight gain often associated with increases in visceral adipose tissue (VAT) and an increase in the risk of diabetes mellitus and cardiovascular disease. Sulforaphane, an isothiocyanate found in cruciferous vegetables, has shown efficacy in animal models by reducing lipid levels, lowering inflammatory markers, and decreasing fat mass. A double-blind randomized controlled pilot study with 14 virally suppressed HIV patients was conducted to evaluate the effects of 40 mg (225 μmol) of sulforaphane, once daily, over 12 weeks, followed by a 4-week washout period. There was a significant decrease in C-reactive protein compared to the control group (p = 0.019). Sulforaphane has been studied in a multitude of conditions and diseases, but this is the first study in a human population of patients living with HIV.

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来源期刊
Frontiers in Nutrition
Frontiers in Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.20
自引率
8.00%
发文量
2891
审稿时长
12 weeks
期刊介绍: No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
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