IMPACT OF CONSUMPTION OF CHICORY LEAF EXTRACT IN ADJUNCT WITH NON-SURGICAL PERIODONTAL THERAPY ON SERUM ANTIOXIDANT AND LIPID STATUS IN PATIENTS WITH PERIODONTAL DISEASE: PRELIMINARY STUDY

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ZARE JAVID AHMAD; FOROUZANDEH FAHIMEH; BABAEI HOSSEIN; YOUSEFI MANESH HOJJATOLLAH; HAGHIGHIZADEH MOHAMMAD HOSSEIN; RAVANBAKHSH MARYAM; FAYAZI FAKHROSSADAT

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Journal: NUTRITION AND FOOD SCIENCES RESEARCH Year:2016 | Volume:3 | Issue:2 Page(s): 11-20

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Title

IMPACT OF CONSUMPTION OF CHICORY LEAF EXTRACT IN ADJUNCT WITH NON-SURGICAL PERIODONTAL THERAPY ON SERUM ANTIOXIDANT AND LIPID STATUS IN PATIENTS WITH PERIODONTAL DISEASE: PRELIMINARY STUDY

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Keywords

PERIODONTAL DISEASE

CHICORY

TOTAL ANTIOXIDANT CAPACITY

INFLAMMATION

LIPID

Abstract

Background and Objectives: PERIODONTAL DISEASE is a chronic disorder with a high prevalence. There are few studies about the role of diet in prevention and treatment of PERIODONTAL DISEASE. The aim of this study was to evaluate the effect of consumption of CHICORY leaf extract in adjunct with non-surgical periodontal therapies on serum antioxidant and LIPID status.Materials and Methods: This study was a double-blind, randomized controlled clinical trial conducted on 40 patients in Sina Hospital of Ahvaz Jundishapur University of Medical Sciences (Iran) in 2014. The intervention (n=20) and control groups (n=20) were allocated using blocked randomization. The intervention group received 2 capsules (2 g) of CHICORY leaf extract daily for 8 weeks. All subjects underwent non-surgical periodontal therapy during the intervention period. Anthropometric indices, 24-hour diet records, TOTAL ANTIOXIDANT CAPACITY, malate di-aldehyde (MDA), uric acid, total cholesterol, triglyceride (TG) and HDL-c was measured before and after intervention.Results: The mean level of TOTAL ANTIOXIDANT CAPACITY (1.89 ± 0.49; 1.20 ± 0.25, respectively; P<0.001) and uric acid (7.15±1.98; 4.48±1.34, respectively; P<0.001) increased in the intervention group compared with the control group post intervention. The mean level of MDA decreased in the intervention group compared with the control group post-intervention (3.01±1.15; 3.97±1.19, respectively; P.d<0.001). Cholesterol difference was not significant pre- and post-intervention between the two groups (P=0.35). The mean level of serum triglyceride (TG) was significantly lower in the intervention group compared with the control group post intervention (149.50±97.88; 109.35±58.00, respectively; P.d<0.001). The mean level of HDL-c was also significantly lower in the intervention group compared with the control group post treatment (42.25±8.47; 39.80±8.94, respectively; P.d<0.001).Conclusions: It seems that consumption of CHICORY leaf in adjunct with non-surgical periodontal treatment has beneficial effect against PERIODONTAL DISEASE.

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APA: Copy

ZARE JAVID, AHMAD, FOROUZANDEH, FAHIMEH, BABAEI, HOSSEIN, YOUSEFI MANESH, HOJJATOLLAH, HAGHIGHIZADEH, MOHAMMAD HOSSEIN, RAVANBAKHSH, MARYAM, & FAYAZI, FAKHROSSADAT. (2016). IMPACT OF CONSUMPTION OF CHICORY LEAF EXTRACT IN ADJUNCT WITH NON-SURGICAL PERIODONTAL THERAPY ON SERUM ANTIOXIDANT AND LIPID STATUS IN PATIENTS WITH PERIODONTAL DISEASE: PRELIMINARY STUDY. NUTRITION AND FOOD SCIENCES RESEARCH, 3(2), 11-20. SID. https://sid.ir/paper/342929/en

Vancouver: Copy

ZARE JAVID AHMAD, FOROUZANDEH FAHIMEH, BABAEI HOSSEIN, YOUSEFI MANESH HOJJATOLLAH, HAGHIGHIZADEH MOHAMMAD HOSSEIN, RAVANBAKHSH MARYAM, FAYAZI FAKHROSSADAT. IMPACT OF CONSUMPTION OF CHICORY LEAF EXTRACT IN ADJUNCT WITH NON-SURGICAL PERIODONTAL THERAPY ON SERUM ANTIOXIDANT AND LIPID STATUS IN PATIENTS WITH PERIODONTAL DISEASE: PRELIMINARY STUDY. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2016;3(2):11-20. Available from: https://sid.ir/paper/342929/en

IEEE: Copy

AHMAD ZARE JAVID, FAHIMEH FOROUZANDEH, HOSSEIN BABAEI, HOJJATOLLAH YOUSEFI MANESH, MOHAMMAD HOSSEIN HAGHIGHIZADEH, MARYAM RAVANBAKHSH, and FAKHROSSADAT FAYAZI, “IMPACT OF CONSUMPTION OF CHICORY LEAF EXTRACT IN ADJUNCT WITH NON-SURGICAL PERIODONTAL THERAPY ON SERUM ANTIOXIDANT AND LIPID STATUS IN PATIENTS WITH PERIODONTAL DISEASE: PRELIMINARY STUDY,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 3, no. 2, pp. 11–20, 2016, [Online]. Available: https://sid.ir/paper/342929/en

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