Astaxanthin attenuated thrombotic risk factors in type 2 diabetic patients

Journal of Functional Foods

Shih-chueh Chen¹  Pei-chi Chen²  Kung-chi Chan³ 

[1] Corresponding author at: Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Blvd., Taichung City, Taiwan.;Department of Endocrinology, Cheng Ching Hospital, Taichung City, Taiwan;Department of Food and Nutrition, Providence University, Taichung City, Taiwan;

关键词: Astaxanthin;    Diabetes;    Coagulation factors;    Lipid profile;    Inflammation;   

DOI  :  

来源: DOAJ

【 摘 要 】

The anti-coagulatory effects of astaxanthin (AX) in type 2 diabetic patients were demonstrated. Diabetic patients were randomly assigned into three groups: placebo, low AX (L-AX, 6 mg AX/day) and high AX (H-AX, 12 mg AX/day). The plasma levels of coagulation factors including plasminogen activator inhibitor (PAI)-1 and factor VII (FVII); anticoagulation factors including antithrombin-III (AT-III) and protein C in diabetic patients were determined prior to intervention and 8 weeks after intervention. Plasma lipid profiles and inflammatory factors were also measured. AX supplements increased plasma AX levels and decreased FPG and HbA1c levels. H-AX intake lowered changes in plasma triglyceride, total cholesterol and LDL levels. AX supplements lowered changes in plasma IL-6 and TNF-alpha levels. H-AX decreased changes in plasma FVII and PAI-1levels. AX intake also led to lower changes in plasma vWF level and higher changes in AT-III level. AX supplementation appears to be helpful for the alleviation of diabetic coagulation disorders.

【 授权许可】

Unknown