补充藏红花对 2 型糖尿病患者氧化应激、炎症指标及肝肾功能参数的影响:经 GRADE 评估的随机临床试验系统综述与 Meta 分析》。

IF 5.9 2区 医学 Q1 NUTRITION & DIETETICS Nutrition reviews Pub Date : 2024-12-06 DOI:10.1093/nutrit/nuae121
Alireza Mafi, Zeinab Mokhtari, Elham Hosseini, Mina Alimohammadi, Mohammad Hosein Aarabi, Gholamreza Askari
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引用次数: 0

摘要

背景:临床研究表明,在标准的抗糖尿病药物中加入藏红花或藏红花素可以改善患者的代谢状况、氧化应激(OS)和炎症反应。尽管有大量研究探讨了补充藏红花对OS、炎症、肾功能和肝功能参数的影响,但尚未进行系统评价或荟萃分析来汇编2型糖尿病(T2DM)患者的结局。目的:本研究通过系统回顾和荟萃分析,探讨摄入藏红花或藏红花素对T2DM患者OS、炎症及肾肝功能参数的影响。数据来源:检索截止到2023年12月的在线数据库包括PubMed、Scopus、ISI Web of Science和Cochrane Library。数据提取:提取平均差值及各自的SDs。采用随机效应模型,合并数据以95% CI的标准化平均差(SMD)计算。资料分析:本meta分析纳入17项符合条件的随机对照试验。结果表明,添加藏红花可显著降低肿瘤坏死因子-α水平(SMD: -0.37;95% CI: -0.69 ~ -0.05;I2 = 40.77%, P =酒精含量)、白细胞介素- 6 (il - 6) (SMD: -0.38;95% CI: -0.65 ~ -0.10;I2 = 0%, P = 0.68),丙二醛(MDA) (SMD: -0.36;95% CI: -0.65 ~ -0.07;I2= 20.51%, P = 0.02)。此外,基于亚组分析,每天服用≥100 mg藏红花可降低T2DM患者血清IL-6水平(SMD: -0.50;95% CI: -0.90 ~ -0.10;I2 = 0%, P = 0.50)和MDA (SMD: -0.36;95% CI: -0.68 ~ -0.03;I2 = 0, p = .97)。此外,丙氨酸转氨酶水平降低(SMD: -0.43;95% CI: -0.73 ~ -0.12;结论:为了了解藏红花和藏红花素作为常规疗法长期使用的有效性和安全性,需要进行更大规模的研究,随访时间更长,剂量更高。系统评审注册:普洛斯彼罗注册号。CRD42023458119。
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Effect of Saffron (Crocus sativus) Supplementation on Oxidative Stress, Inflammatory Indices, and Renal and Liver Function Parameters in Patients With Type 2 Diabetes Mellitus: A GRADE-Assessed Systematic Review and Meta-analysis of Randomized Clinical Trials.

Context: Clinical investigation has shown that the addition of saffron or crocin to standard antidiabetic medications improves a patient's metabolic profile, oxidative stress (OS), and inflammatory response. Despite a large number of studies examining the impact of saffron supplementation on OS, inflammation, and renal and liver function parameters, no systematic review or meta-analysis has been conducted to compile the outcomes in patients with type 2 diabetes mellitus (T2DM).

Objective: The current systematic review and meta-analysis was performed to investigate the effect of saffron or crocin intake on OS, inflammation, and renal and liver function parameters in patients with T2DM.

Data sources: Online databases including PubMed, Scopus, ISI Web of Science, and Cochrane Library were searched up to December 2023.

Data extraction: The mean differences and their respective SDs were extracted. Using a random-effects model, the pooled data were calculated as standardized mean difference (SMD) with 95% CI.

Data analysis: 17 eligible randomized controlled trials were included in this meta-analysis. The pooled findings showed that saffron supplementation remarkably decreased the levels of tumor necrosis factor-α (SMD: -0.37; 95% CI: -0.69 to -0.05; I2 = 40.77%, P = .15), interleukin-6 (IL-6) (SMD: -0.38; 95% CI: -0.65 to -0.10; I2 = 0%, P = .68), and malondialdehyde (MDA) (SMD: -0.36; 95% CI: -0.65 to -0.07; I2= 20.51%, P = .02) compared with the control. In addition, based on subgroup analyses, taking ≥100 mg of saffron daily in individuals with T2DM reduced the serum levels of IL-6 (SMD: -0.50; 95% CI: -0.90 to -0.10; I2 = 0%, P = .50) and MDA (SMD: -0.36; 95% CI: -0.68 to -0.03; I2 = 0, P = .97). Furthermore, the level of alanine transaminase was decreased (SMD: -0.43; 95% CI: -0.73 to -0.12; I2 = 0, P = .66) with a treatment period of <60 days of saffron or crocin supplementation.

Conclusion: Larger studies with more follow-up and higher doses of both saffron and crocin are needed in order to understand the efficacy and safety of these herbs for long-term use as routine therapies.

Systematic review registration: PROSPERO registration no. CRD42023458119.

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来源期刊
Nutrition reviews
Nutrition reviews 医学-营养学
CiteScore
12.20
自引率
1.60%
发文量
121
审稿时长
6-12 weeks
期刊介绍: Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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