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:: Volume 9, Issue 1 (Spring 2014) ::
2014, 9(1): 83-92 Back to browse issues page
Effects of oral resveratrol supplementation on inflammation and quality of life in patients with ulcerative colitis
M Samsami, N Ebrahimi Daryani, P Rezanejad, A Hekmatdoost
Abstract:   (5767 Views)
Background and Objective: Ulcerative colitis (UC) is an inflammatory bowel disease in which immune and inflammatory factors are thought to be a factor. Resveratrol is an antioxidant and anti-inflammatory compound. This study determined the effects of resveratrol compound on inflammatory factors in patients with ulcerative colitis. Materials and Methods: This study was a double-blind randomized clinical trial conducted on 50 patients with UC. Subjects received one capsule daily for 6 wk of either resveratrol (500 mg) or a placebo. Inflammatory factors, anthropometric measures, and IBDQ-9 scores were assessed at baseline and at the end of the study. STATA12 software was used for data analysis. Results: No significant differences were found in the background variables between the two groups at baseline. The results indicated that resveratrol supplementation for 6 wk significantly decreased plasma levels of TNF-a and hs-CRP and the activity of NF-κB over the placebo group (p < 0.001). Significant differences remained after adjustment for vitamin C (p < 0.0001). The IBDQ-9 scores increased significantly in the resveratrol group over the placebo group (p < 0.001). Conclusion: The findings of this study showed that resveratrol supplementation can be useful in patients with ulcerative colitis. Keywords: IBD, Ulcerative colitis, Resveratrol, Inflammation
Keywords: IBD, Ulcerative colitis, Resveratrol, Inflammation
Full-Text [PDF 251 kb]   (2090 Downloads)    
Type of Study: Research | Subject: nutrition
Received: 2014/04/28 | Accepted: 2014/04/28 | Published: 2014/04/28
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Samsami M, Ebrahimi Daryani N, Rezanejad P, Hekmatdoost A. Effects of oral resveratrol supplementation on inflammation and quality of life in patients with ulcerative colitis. Iranian Journal of Nutrition Sciences & Food Technology. 2014; 9 (1) :83-92
URL: http://nsft.sbmu.ac.ir/article-1-1608-en.html


Volume 9, Issue 1 (Spring 2014) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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