摄入大蒜或可降低人体炎症反应

创作:梁婷 审核:沈志勋 11月09日
选取9项随机对照试验(363名受试者)进行荟萃分析,评价补充大蒜对血清中C反应蛋白(CRP)水平的影响;
与对照组相比,大蒜摄入显著降低血清CRP浓度,但各研究之间存在异质性;
亚组分析显示,补充≥1200mg/day剂量的大蒜平均可减少0.82mg/L的血清CRP,而在CRP基线浓度在2mg/L以上的受试者中,补充大蒜平均可减少2.44mg/L的血清CRP
补充大蒜可以降低血清中CRP水平,或可用于降低炎症反应。
延伸阅读

Effect of garlic supplementation on serum C-reactive protein level: A systematic review and meta-analysis of randomized controlled trials

补充大蒜对血清C反应蛋白水平的影响:对随机对照试验进行系统性综述和荟萃分析

10-29, Review, 10.1002/ptr.6225more

Abstract:
The present study was designed to systematically review randomized controlled trials (RCTs) that report on the effects of garlic supplementation on serum C-reactive protein (CRP) levels. We conducted a literature search of Scopus, PubMed, Cochrane Library, and Google Scholar up to January 2018. Weighted mean differences (WMD) were estimated for net change in serum CRP. Subgroup analyses were also performed by duration of study, dose of supplementation, baseline CRP level, and the quality of studies. From 438 articles found and screened in our initial search, nine RCTs with the sum of total sample size of 363 were included in the meta-analysis. Compared with the controls, garlic intake significantly reduced the concentrations of serum CRP by 0.8 mg/L (95% CI [-1.5, -0.1], p = 0.02) with the evidence of heterogeneity among studies. Subgroup analyses showed that garlic significantly lowered CRP by 0.82 mg/L (95% CI [-1.02, -0.62], p < 0.001) among studies with a daily garlic dose ≥1,200 mg/day and by 2.44 mg/L (95% CI [-4.02, -0.87], p = 0.002) among studies with baseline CRP ≥2 mg/L. Current data confirmed that garlic supplementation would reduce serum CRP levels. However, the changes were related to the supplemental doses and baseline levels of serum CRP.

First Authors:
Mohsen Taghizadeh

Correspondence Authors:
Sadegh Jafarnejad

All Authors:
Mohsen Taghizadeh,Zahra Hamedifard,Sadegh Jafarnejad