脑卒中患者血清同型半胱氨酸水平及喝茶对其影响  

Effects of tea ingestion on serum homocysteine in patients with cerebral stroke

作　　者：许林生[1] 林哲聪[1] 吴惜燕[1] 张燕珊[1] 

机构地区：[1]揭阳市人民医院康复科,广东揭阳522000

出　　处：《广州医学院学报》2013年第2期61-63,共3页Academic Journal of Guangzhou Medical College

摘　　要：目的:探讨脑卒中患者血清同型半胱氨酸水平及喝茶对其影响。方法:检测144例脑卒中患者(脑卒中组)和130健康老年人(正常对照组)血清同型半胱氨酸水平,将这两组受试者再分为长期喝茶组和不喝茶组,比较其组间的同型半胱氨酸水平差异。结果:脑卒中组的Hcy水平较正常对照组显著增高[(23.9±1.36)比(14.1±1.54)μmol/L,P<0.05]。而在脑卒中组中,喝茶比不喝茶的Hcy水平低(P<0.05),同样变化见于正常对照组中(P<0.05)。结论:脑卒中患者的血半胱氨酸水平明显升高,喝茶能降低血清同型半胱氨酸水平。Objective：To determine the effets of tea ingestion on serum homocysteine levels in patients with cerebral stroke. Methods： The level of serum homocysteine was assayed in 144 patients with cerebral stroke and 130 healthy elderly controls, who were subsequently allocated to long- and short-term tea ingestion group for comparison on the difference. Results： Patients with cerebral stroke had a substantially increased level of serum homocysteine than healthy elderly controls （ [ 23.9 ± 1.361 μmol/L vs. [ 14. 1 ± 1.54 ] μmol/L, P 〈 0.05 ）. Both groups were associated with a reduced level of serum homocysteine in subjects with tea ingestion than those without （ P 〈 0.05 ）. Conclusion ： Patients with cerebral stroke are associated with substantially increased level of serum homocysteine, which may be reduced by tea ingestion.

关 键 词：同型半胱氨酸 脑卒中 喝茶 

分 类 号：R472.9[医药卫生—护理学]