This study tested three preparations of spices made from medicinal plants with proven cardioprotective activity. The experiment was conducted in 20 hypertensive patients, evaluating the efficacy of preparations in red...This study tested three preparations of spices made from medicinal plants with proven cardioprotective activity. The experiment was conducted in 20 hypertensive patients, evaluating the efficacy of preparations in reduced levels of cholesterol, triglycerides, body weight and BMI （body mass index）. The treatments （T1-garlic, onion and cilantro, oregano; T2-basil, parsley and garlic; and T3-garlic, onion, rosemary and coriander） were added at 1 g of hyposodic salt. The control （T4） was consisting of low sodium salt. All treatments were used for 30 days, in double blind. In outpatient care, anthropometric measurements height and biochemical determinations （time-0, 15 and 30 days） were made. Data were subjected to analysis of variance, average and regression, at 5% significance level. Ethics committee on research approved the project （CAAE 0023.0.238.000-08）. The treatments did not differ in the variables analyzed, which indicates that they are as effective as T4. The values of triglycerides and total cholesterol at 15 days and 30 days of use of spices remained within normal limits. Levels of HDL （high density lipoprotein） and LDL （low density lipoprotein） cholesterol remained in the range of the reference values. Only TI was the most effective in reducing all biochemical parameters over time. The T1 and T2 treatments were effective in weight loss and BMI reduction.展开更多
文摘This study tested three preparations of spices made from medicinal plants with proven cardioprotective activity. The experiment was conducted in 20 hypertensive patients, evaluating the efficacy of preparations in reduced levels of cholesterol, triglycerides, body weight and BMI （body mass index）. The treatments （T1-garlic, onion and cilantro, oregano; T2-basil, parsley and garlic; and T3-garlic, onion, rosemary and coriander） were added at 1 g of hyposodic salt. The control （T4） was consisting of low sodium salt. All treatments were used for 30 days, in double blind. In outpatient care, anthropometric measurements height and biochemical determinations （time-0, 15 and 30 days） were made. Data were subjected to analysis of variance, average and regression, at 5% significance level. Ethics committee on research approved the project （CAAE 0023.0.238.000-08）. The treatments did not differ in the variables analyzed, which indicates that they are as effective as T4. The values of triglycerides and total cholesterol at 15 days and 30 days of use of spices remained within normal limits. Levels of HDL （high density lipoprotein） and LDL （low density lipoprotein） cholesterol remained in the range of the reference values. Only TI was the most effective in reducing all biochemical parameters over time. The T1 and T2 treatments were effective in weight loss and BMI reduction.
