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Novel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes.

OBJECTIVETo compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D). RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover stu... Full description

Journal Title: Diabetes care September 2011, Vol.34(9), pp.1946-1948
Main Author: Clerici, Carlo
Other Authors: Nardi, Elisabetta , Battezzati, Pier Maria , Asciutti, Stefania , Castellani, Danilo , Corazzi, Nadia , Giuliano, Vittorio , Gizzi, Stefania , Perriello, Gabriele , Di Matteo, Giorgio , Galli, Francesco , Setchell, Kenneth D R
Format: Electronic Article Electronic Article
Language: English
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ID: E-ISSN: 1935-5548 ; DOI: 1935-5548 ; DOI: 10.2337/dc11-0495
Link: http://search.proquest.com/docview/885561800/?pq-origsite=primo
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recordid: proquest885561800
title: Novel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes.
format: Article
creator:
  • Clerici, Carlo
  • Nardi, Elisabetta
  • Battezzati, Pier Maria
  • Asciutti, Stefania
  • Castellani, Danilo
  • Corazzi, Nadia
  • Giuliano, Vittorio
  • Gizzi, Stefania
  • Perriello, Gabriele
  • Di Matteo, Giorgio
  • Galli, Francesco
  • Setchell, Kenneth D R
subjects:
  • Aged–Drug Effects
  • Blood Pressure–Blood
  • Cross-Over Studies–Diet Therapy
  • Diabetes Mellitus, Type 2–Metabolism
  • Double-Blind Method–Drug Effects
  • Endothelium, Vascular–Blood
  • Female–Pharmacology
  • Food–Drug Effects
  • Humans–Chemistry
  • Isoflavones–Chemistry
  • Male–Chemistry
  • Middle Aged–Chemistry
  • Oxidative Stress–Chemistry
  • Soybeans–Chemistry
  • Isoflavones
ispartof: Diabetes care, September 2011, Vol.34(9), pp.1946-1948
description: OBJECTIVETo compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D). RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine. RESULTSIsoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2α decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta. CONCLUSIONSPasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D.
language: eng
source:
identifier: E-ISSN: 1935-5548 ; DOI: 1935-5548 ; DOI: 10.2337/dc11-0495
fulltext: fulltext
issn:
  • 19355548
  • 1935-5548
url: Link


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titleNovel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes.
creatorClerici, Carlo ; Nardi, Elisabetta ; Battezzati, Pier Maria ; Asciutti, Stefania ; Castellani, Danilo ; Corazzi, Nadia ; Giuliano, Vittorio ; Gizzi, Stefania ; Perriello, Gabriele ; Di Matteo, Giorgio ; Galli, Francesco ; Setchell, Kenneth D R
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ispartofDiabetes care, September 2011, Vol.34(9), pp.1946-1948
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subjectAged–Drug Effects ; Blood Pressure–Blood ; Cross-Over Studies–Diet Therapy ; Diabetes Mellitus, Type 2–Metabolism ; Double-Blind Method–Drug Effects ; Endothelium, Vascular–Blood ; Female–Pharmacology ; Food–Drug Effects ; Humans–Chemistry ; Isoflavones–Chemistry ; Male–Chemistry ; Middle Aged–Chemistry ; Oxidative Stress–Chemistry ; Soybeans–Chemistry ; Isoflavones
descriptionOBJECTIVETo compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D). RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine. RESULTSIsoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2α decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta. CONCLUSIONSPasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D.
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titleNovel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes.
descriptionOBJECTIVETo compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D). RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine. RESULTSIsoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2α decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta. CONCLUSIONSPasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D.
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titleNovel soy germ pasta improves endothelial function, blood pressure, and oxidative stress in patients with type 2 diabetes.
authorClerici, Carlo ; Nardi, Elisabetta ; Battezzati, Pier Maria ; Asciutti, Stefania ; Castellani, Danilo ; Corazzi, Nadia ; Giuliano, Vittorio ; Gizzi, Stefania ; Perriello, Gabriele ; Di Matteo, Giorgio ; Galli, Francesco ; Setchell, Kenneth D R
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abstractOBJECTIVETo compare the effects of a novel soy germ-enriched pasta, containing isoflavone aglycons, with conventional pasta on endothelial function and cardiovascular risk markers in patients with type 2 diabetes (T2D). RESEARCH DESIGN AND METHODSThis randomized controlled double-blind crossover study compared one serving/day of soy germ pasta and conventional pasta for 8 weeks for effects on brachial artery flow-mediated vasodilation, blood pressure, plasma lipids, oxidized LDL cholesterol, 8-iso-PGF2α, total antioxidant capacity (TAC), glutathione (GSH), and homocysteine. RESULTSIsoflavone-enriched pasta significantly improved arterial stiffness (P = 0.005) and reduced systolic (P = 0.026) and diastolic (P = 0.017) blood pressures. Plasma TAC increased (P = 0.0002), oxidized LDL cholesterol decreased (P = 0.009), 8-iso-PGF2α decreased (P = 0.001), GSH levels increased (P = 0.0003), and homocysteine decreased (P = 0.009) consistent with a reduction in oxidative stress. No significant changes were observed with conventional pasta. CONCLUSIONSPasta enriched with biologically active isoflavone aglycons improved endothelial function and had beneficial effects on cardiovascular risk markers in patients with T2D.
doi10.2337/dc11-0495
urlhttp://search.proquest.com/docview/885561800/
issn01495992
date2011-09-01