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Author Tong, Capella
Title Effects of blueberry supplementation on circulating atherosclerotic markers in subjects with metabolic syndrome
book jacket
Descript 72 p
Note Source: Masters Abstracts International, Volume: 50-02, page: 1022
Adviser: Arpita Basu
Thesis (M.S.)--Oklahoma State University, 2011
Metabolic syndrome, a cluster of metabolic risk factors that could increase the risk of developing cardiovascular disease, is associated with elevated oxidative stress and inflammation. With their high antioxidant capacity, blueberries have been reported to have cardio-protective effects in mechanistic studies and clinical trials that involved subjects without metabolic syndrome. In this clinical trial, we aimed to examine the effects of blueberries on oxidative stress and other atherosclerotic features in subjects with metabolic syndrome. Forty-eight obese adults with metabolic syndrome were given a freeze-dried blueberry drinks made with 50 g of freeze-dried blueberry powder (∼ 350 g of fresh blueberries) [blueberry group, n = 23] or the equivalent amounts of fluid (960 ml of water) [control group, n = 25] daily for eight weeks. Fasting blood draws, anthropometric and blood pressure measurements, and dietary assessment were conducted at screening, 4, and 8 weeks of the study. Compared to the controls, the blueberry group had a significantly greater decrease in blood pressure over eight weeks. As for biomarkers of oxidative stress, the blueberry group demonstrated a significantly greater decrease in oxidized LDL, serum malondialdehyde and hydroxynonenal levels, and a significantly smaller increase in nitric oxide level over eight weeks. In conclusion, this study shows blueberries may reduce blood pressure and oxidative stress in subjects with metabolic syndrome, and therefore may protect individuals with metabolic syndrome against cardiovascular disease
School code: 0664
Host Item Masters Abstracts International 50-02
Subject Health Sciences, Nutrition
0570
Alt Author Oklahoma State University. Nutritional Science
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