Rachid Eljaoudi1, Driss Elkabbaj2, Abdelali Bahadi2, Azeddine Ibrahimi3, Mohammed Benyahia2, Mourad Errasfa4. 1. Pharmacology and Toxicology Department, Faculty of Medicine and Pharmacy, University Mohammed V, 10000, Rabat, Morocco. 2. Nephrology Department, Military Hospital Mohammed V, 10000, Rabat, Morocco. 3. Medical Biotechnologie lab (MedBiotech), Faculty of Medicine and Pharmacy, University Mohammed V, 10000, Rabat, Morocco. 4. Pharmacology Department, Faculty of Medicine and Pharmacy, University Sidi Mohamed Ben Abdellah, 30000, Fes, Morocco.
Abstract
OBJECTIVE:Virgin Argan oil (VAO) is of interest in oxidative stress and lipid profile because of its fat composition and antioxidant compounds. We investigated the effect of VAO consumption on lipid profile and antioxidant status in hemodialysis patients after a 4-week period of consumption. METHODS: In a crossover, controlled trial, 37 patients (18 men, 19 women) with end-stage renal disease on maintenance hemodialysis, were randomly assigned to a 4-week VAO diet. Fasting plasma lipids, vitamin E and oxidized LDL (ox-LDL) were analyzed. Malondialdehyde (MDA) was determined before and after hemodialysis session. RESULTS: There was no significant change in serum total cholesterol and ox-LDL. However, VAO consumption decreased the levels of triglyceride (p = 0.03), total cholesterol (p = 0.02) and low-density lipoprotein (p = 0.03) and increased the levels of high-density lipoprotein (p = 0.01). Plasma vitamin E contents significantly increased from baseline only in VAO-group (p < 0.001). Hemodialysis session increased MDA levels, but the increase in VAO group was less than in control group. CONCLUSION:VAO consumption improved lipid profile and oxidative stress status in hemodialysis patients.
RCT Entities:
OBJECTIVE: Virgin Argan oil (VAO) is of interest in oxidative stress and lipid profile because of its fat composition and antioxidant compounds. We investigated the effect of VAO consumption on lipid profile and antioxidant status in hemodialysis patients after a 4-week period of consumption. METHODS: In a crossover, controlled trial, 37 patients (18 men, 19 women) with end-stage renal disease on maintenance hemodialysis, were randomly assigned to a 4-week VAO diet. Fasting plasma lipids, vitamin E and oxidized LDL (ox-LDL) were analyzed. Malondialdehyde (MDA) was determined before and after hemodialysis session. RESULTS: There was no significant change in serum total cholesterol and ox-LDL. However, VAO consumption decreased the levels of triglyceride (p = 0.03), total cholesterol (p = 0.02) and low-density lipoprotein (p = 0.03) and increased the levels of high-density lipoprotein (p = 0.01). Plasma vitamin E contents significantly increased from baseline only in VAO-group (p < 0.001). Hemodialysis session increased MDA levels, but the increase in VAO group was less than in control group. CONCLUSION:VAO consumption improved lipid profile and oxidative stress status in hemodialysis patients.
Authors: Elisabetta Schiano; Giuseppe Annunziata; Roberto Ciampaglia; Fortuna Iannuzzo; Maria Maisto; Gian Carlo Tenore; Ettore Novellino Journal: Front Nutr Date: 2020-11-30