摘要
目的研究九味平脂胶囊对慢性心力衰竭(CHF)患者心功能、血清高敏C-反应蛋白(hs-CRP)和血脂的影响。方法78例患者随机分为2组,对照组(38例)应用血管紧张素转换酶抑制剂、血管紧张素受体阻断剂、β肾上腺素受体阻滞剂、利尿剂和洋地黄制剂治疗,治疗组(40例)在对照组基础上加用九味平脂胶囊治疗6个月,治疗前后采用超声心动图和增强免疫比浊法分别检测心功能和hs-CRP水平。结果治疗后2组NYHA心功能分级、左室舒张期末内径和左室收缩期末内径均显著下降(P<0.05),且治疗组显著低于对照组(P<0.05);左室射血分数和二尖瓣心室充盈早期血流速度峰值/心室充盈晚期心房收缩血流速度峰值的比值显著上升(P<0.05),且治疗组显著高于对照组(P<0.05)。治疗后治疗组hs-CRP较治疗前显著降低(P<0,05),且显著低于对照组(P<0.05);对照组治疗前后比较差异无统计学意义。结论九味平脂胶囊在改善心功能的同时能降低血清hs-CRP水平。
Objective To evaluate the effect of Jiuwei Pingzhi Jiaonang on cardiac function, high-sensitivity C-reactive protein (hs-CRP) and blood lipids in patients with chronic cardiac failure {CHF). Methods Seventy-eight patients were randomly assigned to two groups. The control group (38 cases) was treated with angiotensin converting enzyme inhibitor, β-receptor inhibitor, digoxin and diuretic, and the treated group (40 cases) with the above treatment plus Jiuwei Pingzhi Jiaonang for six months. The changes of cardiac function and serum hs-CRP were measured by echocardiograph and enhanced immunoturbidimetry respectively before and after treatment. Results Compared with those before treatment, the NYHA cardiac function grade, the left ventricular dimension end diastole and the left ventricular dimension end systole decreased significantly (P〈0.05), and the ejection fraction(EF) and E/A ratio increased significantly in both groups after treatment IP〈0.05). The decrement or increment was more significant in the treated group than that in the control group respectively (P〈0.05). The serum hs-CRP level decreased significantly in the treated group after treatment and obviously lower than that in the control group(P〈0.05), which changed insignificantly after treatment. Conclusion Jiuwei Pingzhi Jiaonang can improve cardiac function and decrease serum hs-CRP level at the same time.
出处
《中国中医药信息杂志》
CAS
CSCD
2009年第7期13-15,共3页
Chinese Journal of Information on Traditional Chinese Medicine
关键词
九味平脂胶囊
慢性心力衰竭
心功能
高敏C-反应蛋白
Jiuwei Pingzhi Jiaonang
chronic cardiac failure
cardiac function
high-sensitivity C-reactiveprotein