摘要
目的:观察并比较黑醋与红曲单用及联用对中国中老年人降低血脂的效能。方法:试验于2003-10/11在大连医科大学中日合作医药科学研究所进行。选择30名年龄为45￣65岁的中老年人。30名受试者被随机分为3组,每组10人,分别服用黑醋丸6粒,红曲丸6粒或黑醋+红曲丸6粒,1次/d,连续4周;3种膳食补充剂黑醋丸、红曲丸及黑醋+红曲丸由含有不同剂量的黑醋固形物、红曲粉末K-F、柠檬酸钠、大豆油、蜂蜡、脂肪酸甘油脂组成(由日本国第一药品工业株式会社提供)。各组服用剂量分别为每天黑醋固形物360mg,红曲粉72mg及黑醋固形物360mg+红曲粉72mg。服用2和(或)4周后,检测血脂和血糖,同时用血清样品检测肝功与肾功能。实验结果用SPSS统计软件进行方差分析。结果:30名中老年人全部进入结果分析。①受试者连续3d每日营养素摄入量:3组之间热量、胆固醇、膳食纤维、宏量或微量营养素摄入量差距均无显著性。②血清脂质浓度和计算的脂质比:2,4周血清三酰甘油含量,黑醋+红曲组低于基础值(分别下降(24.6±4.9)%,(27.6±3.4)%,P<0.05);红曲组与基础值比较,差异无显著性[分别下降(6.5±3.4)%,(11.6±4.5)%];黑醋组与基础值比较,差异无显著性[分别下降(10.2±7.3)%,(12.4±8.2)%]。2,4周血清胆固醇、低密度脂蛋白胆固醇含量,黑醋+红曲丸、红曲丸和黑醋丸组均比基础值降低,差异无统计学意义。3种膳食补充剂对血清高密度脂蛋白胆固醇及计算的脂质比值无明显改变。血糖含量无变化。未发现对受试对象产生明显不良反应。结论:服用黑醋+红曲丸能明显降低受试者血清三酰甘油含量。黑醋与红曲合用对高脂血症者可能有健康效益。
AIM： This study is designed to examine and compare the efficacy of brewed vinegar and red yeast extract alone and in combination on lowering blood lipid levels of Chinese middle and old aged population.
METHODS： The experiment was carried out in the China-Japanese Joint Institute for Medical and Pharmaceutical Science, Dalian Medical University from October to November in 2003. Thirty subjects aged 45-65 years were recruited and assigned to 3 groups, with 10 in each group. They administrated orally 6 capsules of brewed vinegar capsule （360 mg brewed vinegar）, 6 capsules of red yeast extract capsule （72 mg red yeast extract）, or 6 capsules of brewed vinegar and red yeast extract capsule （360 mg brewed vinegar plus 72 mg red yeast extract）, respectively, once daily for 4 weeks. Two and（or） four weeks later, the blood lipid and glucose were determined, while serum samples were used for liver function and kidney function. Statistical analyses were performed with SPSS software. RESULTS： All the 30 subjects were involved in the result analysis.①Nutdent intake of testees within 3 continuous days： There were no significant differences among the 3 groups in the contents of energy, cholesterol, dietary fiber, or any macronutrients or micronutrients. ②Lipid concentration and lipid ratio： After brewed vinegar and red yeast extract were supplied for 2 and 4 weeks, serum tdglycerides （TG） concentrations in the brewed vinegar and red yeast extract supplement group had decreased compared with baseline [（24.6±4.9）%, （27.6±3.4）%, P 〈 0.05]; serum TG concentrations in red yeast extract supplement group had decreased （6.5±3.4）% and （11.6±4.5）% from baseline, respectively; serum TG concentrations in brewed vinegar supplement group had decreased （10.2±7.3）% and （12.4± 8.2）% from baseline, respectively. But there was no significant difference between single supplement group and baseline. There were the lowering trends of serum total cholesterol concentration and low-density lipoprotein cholesterol concentrations in the 3 groups, although the results were not significant. Serum high-density lipoprotein cholesterol concentrations and calculated lipid ratios in all groups did not change significantly. No significant change was found in serum glucose levels in the 3 groups. There were no obvious adverse effects in 30 subjects.
CONCLUSION： Brewed vinegar and red yeast extract supplement can significantly reduce serum TG concentration, and the combination may be beneficial as a dietary supplement for patients with hypertriglyceddemia.
出处
《中国组织工程研究与临床康复》
CAS
CSCD
北大核心
2007年第39期7795-7798,共4页
Journal of Clinical Rehabilitative Tissue Engineering Research
