Hesperidin reduces serum levels of triglyceride after coronary artery bypass graft surgery

Author:

Booyani Zahra1ORCID,Aryaeian Naheed1ORCID,Omidi Negar2ORCID,Khorasanian Atie Sadat1ORCID,Hoseini Agha Fatemeh3ORCID,Nejatian Mostafa4ORCID,Jazayeri Shima1ORCID,Morvaridi Mehrnaz1ORCID

Affiliation:

1. Department of Nutrition, School of Public Health Iran University of Medical Sciences Tehran Iran

2. Cardiac Primary Prevention Research Centre, Cardiovascular Disesae Research Institute Tehran University of Medical Sciences Tehran Iran

3. Department of Biostatistics, School of Health Iran University of Medical Sciences Tehran Iran

4. Department of Cardiac Rehabilitation, Tehran Heart Center Tehran University of Medical Sciences Tehran Iran

Abstract

AbstractHesperidin, as an antioxidant and anti‐inflammatory agent, has beneficial effects on cardiovascular diseases. This study aimed to determine the effects of hesperidin supplementation on inflammation, oxidative stress, and lipid profile in depressed coronary artery bypass graft surgery (CABG) patients. Eighty patients after coronary artery bypass graft surgery participated in this clinical trial and were randomly divided into two groups. The intervention group received 200 mg/d pure hesperidin supplement and the second group received placebo for 12 weeks. Both groups continued their usual diet. Serum concentrations of inflammatory and stress oxidative markers (hs‐CRP, P‐selectin, and ox‐LDL) were measured and compared at baseline and the end of the intervention. The changes in serum levels of triglyceride were significantly different between the two groups (p < .05). HDL‐c significantly increased in groups but the differences between the two groups were not statistically significant (p > .05). Hesperidin did not affect FBS, other lipid parameters, hs‐CRP, P‐selectin, and OX‐LDL (p > .05). SBP and DBP differences were not statistically significant (p > .05). After 12 weeks of intervention, hesperidin reduced serum levels of triglyceride in depressed post‐CABG patients.

Funder

Iran University of Medical Sciences

Publisher

Wiley

Subject

Food Science

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