The effect of Spirulina sauce, as a functional food, on cardiometabolic risk factors, oxidative stress biomarkers, glycemic profile, and liver enzymes in nonalcoholic fatty liver disease patients: A randomized double-blinded clinical trial

Seyed Mohammad Mazloomi, Mohammad Samadi, Hajar Davarpanah, Siavash Babajafari, Cain C.T. Clark, Zohreh Ghaemfar, Mojtaba Rezaiyan, Abdolhamid Mosallanezhad, Maryam Shafiee, Hosein Rostami

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    Abstract

    Objective: This study sought to investigate the effect of Spirulina on cardiometabolic risk factors, oxidative stress biomarkers, glycemic profile, and liver enzymes in nonalcoholic fatty liver disease (NAFLD) patients. Methods: This randomized, double-blind clinical trial was performed on 46 NAFLD patients. Subjects were allocated to consume either Spirulina sauce or placebo, each 20 g/day for 8 weeks. Fatty liver grade, liver enzymes, anthropometric parameters, blood pressure, and serum lipids, glucose, insulin, malondialdehyde, and antioxidant capacity were assessed pre- and postintervention. Results: Fatty liver grade was significantly different between the two groups. A significant change for ALT (alanine aminotransferase) and AST (aspartate aminotransferase) was seen between the two groups (p =.03 and.02, respectively), while ALP (alkaline phosphatase) serum levels were not significantly different within or between groups. Pertaining to glycemic profile, all variables, except HOMA-IR, were not significantly different within or between groups. Finally, statistically significant changes were seen in both MDA (malondialdehyde) and TAC (total antioxidant capacity) among the groups (p =.04 and <.001, respectively). Conclusions: Spirulina may improve fatty liver grade by modifying liver enzymes, oxidative stress, and some lipid profiles; however, there was effect of Spirulina on anthropometric characteristics and blood pressure.

    Original languageEnglish
    Pages (from-to)317-328
    Number of pages12
    JournalFood Science and Nutrition
    Volume10
    Issue number2
    Early online date11 Jun 2021
    DOIs
    Publication statusPublished - Feb 2022

    Bibliographical note

    This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

    Funder

    Funding Information:
    The authors thank the cooperation of the participating patients. The present manuscript was financially supported by Baqiyatallah University of Medical Sciences, Tehran, Iran, with grant number: 98000190. The author proclaimed that they have no other related financial interest.

    Keywords

    • fatty liver grade
    • glycemic profile
    • inflammation
    • nonalcoholic fatty liver disease
    • Spirulina

    ASJC Scopus subject areas

    • Food Science

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