大豆皂甙对高脂血症患者血脂水平及抗氧化作用研究  

Effects of Soysaponins on Blood Lipid and Antioxidation in Hyperlipidemia Population

作　　者：宋柏捷[1] 赵艳[2] 孙玉薇[1] 

机构地区：[1]哈尔滨医科大学附属第二医院临床营养科,黑龙江省哈尔滨市150086 [2]哈尔滨医科大学公共卫生学院营养与食品卫生教研室

出　　处：《中国全科医学》2010年第34期3880-3881,共2页Chinese General Practice

摘　　要：目的探讨大豆皂甙对高脂血症患者血脂水平以及抗氧化作用的影响。方法选取100例高脂血症患者随机分为试验组和对照组,每组50例。试验组患者服用大豆皂甙1.8 g/次,2次/d;对照组服用安慰剂1.8 g/次,2次/d;两组均连续服用90 d。治疗前后分别测定两组患者血脂及抗氧化酶水平。结果和对照组相比,试验组血清总胆固醇(TC)和三酰甘油(TG)水平明显降低,差异均有统计学意义(P<0.05);血中超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)活力上升,而丙二醛(MDA)水平降低,差异均有统计学意义(P<0.05)。结论大豆皂甙具有降低高脂血症患者血脂水平的作用,并提高抗氧化能力。Objective To study the effects of soysaponins on blood lipid and antioxidation in hyperlipidemia popula- tion. Methods Totally I00 selected hyperlipidemia patients were randomly divided into an experimental group and a control group. The experimental group took soysaponins twice a day, 1.8 g once for 90 days. The control group took consolatory. Blood lipid and antioxidative enzymes capacity were measured respectively before and after experiment. Results Compared with the control group, the serum total cholesterol and triglyeride were significantly reduced in the experimental group （ P 〈 0.05 ）, SOD and GSH - Px activities were increased, MDA were decreased （ P 〈 0. 05 ） . Conclusion soysaponins could reduce blood lipid level and increase antioxidation in hyperlipidemia population.

关 键 词：皂苷类 高脂血症 抗氧化 

分 类 号：R589.21[医药卫生—内分泌]