BACKGROUND AND AIM: Neuromyelitis optica spectrum disorder (NMOSD) is a severe and rare inflammatory disease affecting the central nervous system through optic neuritis and transverse myelitis. Present study aimed to investigate the association between dietary inflammatory index (DII) and risk of NMOSD. METHODS: In this case-control study, 30 NMOSD cases and 90 aged matched healthy individuals were recruited. Habitual dietary intakes were assessed by a validated 168-item food frequency questionnaire to calculate the DII score. A multiple adjusted regression was used to determine the odd ratio (OR) of NMOSD across DII tertiles. The Residual method was applied to adjust the energy intake. RESULTS: Participants in the top of DII tertile were more likely to have NMOSD in the crude model compared to those with the lowest one (OR: 4.18; 95%CI: 1.43-12.21). It was the case when multivariable confounders were considered in adjustment model I (OR: 3.98; 95%CI: 1.34-11.82) and II (OR: 4.43; 95%CI: 1.36-14.38), such that, individuals with a greater DII score had 3.98 and 4.43-time higher risk of NMOSD in model I and II, respectively. CONCLUSION: The Present study suggests that greater adherence to a pro-inflammatory diet may be associated with an increased risk of NMOSD.
BACKGROUND: Irritable bowel syndrome with predominant constipation (IBS-C) is a common digestive disorder. The current therapy is inadequate and evidence regarding the effect of herbal therapies on the relief of affected individuals is insufficient. The aim of this study was to investigate the beneficial effects of flixweed and fig consumption on IBS-C symptoms. METHODS: 150 patients with IBS-C were enrolled in this randomized, controlled trial. All patients were randomly assigned to three groups and received an intervention for four months. The IBS severity score system and quality-of-life questionnaires were used for evaluating IBS-C symptoms. C-reactive protein levels, frequency of defecation and hard stool were also assessed. RESULTS: Consumption of flixweed or fig, compared to a control group, caused a significant improvement in IBS symptoms including frequency of pain, distention, frequency of defecation and hard stool. Also, the findings showed a significant increase in quality of life, as well as satisfaction with overall bowel habits. However, flixweed and fig intake had no significant effects on abdominal pain severity and C-reactive protein levels. CONCLUSIONS: In conclusion, consumption of flixweed or fig for four months would be a useful therapy for alleviating IBS-C symptoms and can be a beneficial option for first-line treatment.
Brassicaceae , Constipation/drug therapy , Ficus , Irritable Bowel Syndrome/drug therapy , Abdominal Pain/drug therapy , Adult , Aged , C-Reactive Protein/drug effects , Defecation/drug effects , Female , Humans , Iran , Male , Middle Aged , Phytotherapy , Quality of Life , Treatment Outcome
BACKGROUND: Identification of food with lowering cholesterol level properties plays a vital role to control impaired lipid profile among type 2 diabetic patients. the current study aimed to evaluate the effects of yogurt and yogurt plus shallot intake on lipid profiles in type 2 diabetic women. METHODS: Forty-eight participants with type 2 diabetes were enrolled in this study. Participants in the first group (n = 22) received 150 ml of low-fat yogurt (1.5% fat) and those in the second group (n = 26) received 150 ml of low-fat yogurt (1.5% fat) plus shallot for 10 weeks. Serum triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), total cholesterol (TC) concentrations, and fasting blood sugar (FBS) were measured before and after each intervention. RESULTS: comparison of parameters between two groups after intervention showed that TG and TC concentrations decreased more in participants who consumed yogurt plus shallot than who consumed yogurt (P = 0.003 and P = 0.04, respectively), also LDL-C level of participants who were in yogurt plus shallot group was lower than that of participants in yogurt group, but this difference was marginally significant (P = 0.06). However, FBS level was not statistically different between two groups. CONCLUSIONS: This study found that yogurt plus shallot intake significantly decreased LDL-C, TG, and TC levels in diabetic women compared with yogurt intake.
BACKGROUND: Healthy nutrition is very important considering the weight status especially in children. The aim of this study was to assess the relationship between junk foods intake and weight in 6-7-years old children. MATERIALS AND METHODS: This cross-sectional study was carried out in Shahin Shahr and Meymeh, Iran, in 2009. Anthropometrics measures were done and 24-hour food recall used for dietary information and analyzed with food processor 2 and then compared with dietary reference intakes 2008 (DRI). FINDINGS: 61.1 percent of the subjects were residing in dormitories and 12.7 percent were marred. Prevalence of overweight or obesity and abdominal obesity was 6.9 percent and 46.1 percent respectively. Mean (±SD) systolic blood pressure was 105.2 ± 15.6 mm/Hg and diastolic was 62.2 ± 10.4 mm/Hg. Totally, 3.9 percent of the subjects had hypertension. The analysis of food intake indicate that (B12, folate, magnesium, potassium, calcium) with level below the recommended ones, and (vitamin C, E, pantothenic acid, B1, B3, phosphate, zinc) with up levels the recommended ones, and energy intake, macronutrient, vitamin A, pyridoxine, iron, selenium were in general appropriate. CONCLUSION: These results indicated appropriate level of macronutrients intake and unbalance mainly existed in micronutrients. It is recommended to increase intake important food groups such as dairy, vegetable, fruit that include good source of micronutrients, and also it is suggested that need for strategies can improve competence in the area of nutrition.
BACKGROUND: Stroke is one of the most common causes of disabilities and death all over the world. The mortality rate of stroke is predicted to be doubled by 2030 in the Middle East countries. Nutrition is an effective strategy in prevention and management of stroke. This study assessed the relationship between various protein types and stroke risk. MATERIALS AND METHODS: This hospital-based case-control study was performed in a University hospital. The data regarding consumption of usual food intake of 69 cases (46 men and 23 women) and 60 controls (30 men and 30 women) was collected with a food frequency questionnaire (FFQ). The mean consumption of red and white meat and vegetable and processed proteins consumption were compared between two groups. RESULTS: The percent of total of daily protein intake were lower in patients with stroke in both sexes (25.92% vs 30.55% in men and 30.7% vs 31.14% in women). CONCLUSION: Lower protein consumption may be observed in patients with stroke patients in both sex.
BACKGROUND: Experimental studies provide evidence of a relationship between stroke and mineral intake but this information in human are still limited and inconsistent. The purpose of this study was to investigate sodium, calcium and iron intake and stroke in Iranian patient and control population. MATERIALS AND METHODS: In a case-control study with 46 stroke men (aged 56 ± 18 years) and stroke women (aged 52 ± 7 years) and 60 healthy people, we investigated the sodium, calcium and iron intake inthe patients. RESULTS: After adjustment for age, sex and cardiovascular disease we found that a high sodium intake was associated with a statistically significant higher risk of stroke (P < 0/05). We saw a significant association between iron intakes in men (P < 0/05). And calcium was not significant associated with risk of stroke (P for trend >0/05). CONCLUSION: These findings in men and women suggest that a low sodium intake may play a role in primary prevention of stroke.
BACKGROUND: Stroke happens when blood flow to parts of brain stops. Stroke is sometimes called "brain attack." Risk factor is something that increases the chance of getting a disease. Some risk factors for stroke cannot be changed, but some can be altered. The chance of stroke is higher in people who live an unhealthy lifestyle by: Being overweight as a result of over-eating, eating too much fat, smoking, etc., Therefore, we compared the fat intake between patients with stroke and normal population. MATERIALS AND METHODS: Sixty nine patients with stroke (46 men and 23 women) as cases and 60 subjects (30 men and 30 women) as controls during April 2009 and May 2010 from Alzzahra hospital, Isfahan, Iran were evaluated. Dietary intakes were collected using a food frequency questionnaire (FFQ) through their close relatives such as spouse, daughter or mother. Also, anthropometry measurements such as weight, height and waist extracted from their medical files, however, body mass index (BMI) and waist to hip ratio (WHR) were calculated. RESULT: The intake of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) both in men and women with stroke were significantly higher than controls (P = 0.04 and P = 0.03 for men and P = 0.05 and P = 0.02 for women, respectively). Also, the mean intake of hydrogenated fats, butter, cream, mayonnaise sauce and nuts were higher in men with stroke with respect in control group; while, women with stroke consumed more hydrogenated fats, vegetable oils, cream and mayonnaise sauce than controls. CONCLUSION: Increased fat intake was observed in patients with stroke compared with normal population.
BACKGROUND: Stroke is a leading cause of death in developed countries. However, current therapeutic strategies for stroke have been largely unsuccessful. Several studies have reported important benefits on reducing the risk of stroke and improving the post-stroke-associated functional declines in patients who ate foods rich in micronutrients, including B vitamins. Folic acid, vitamin B6, and vitamin B12 are all cofactors in homocysteine metabolism. Growing interest has been paid to hyperhomocyste inemia as a risk factor for stroke. Experimental studies suggest that oxidative stress plays an important role in the pathogenesis of ischemic cerebral injury, and higher intake of antioxidants has been associated with a lower risk of stroke in large population studies. The aim of this study was to examine whether the dietary intake of B vitamins and antioxidants in patients with stroke were comparatively worse than those in patients without stroke. METHODS: In this case control study, 69 stroke patients (46 male, age = 56 ± 18 years and 23 female, age = 52 ± 7 years) admitted to Azzahra hospital between April 2009 and May 2010 were matched for age and sex with 60 patients (30 male and 30 female) from the same hospital who were not affected with acute cerebrovascular diseases and did not have a history of stroke. Dietary intake was assessed with a validated self-administered food frequency questionnaire (FFQ). FFQ was collected conducting face-to-face interview with one of the patients' close relatives. Food intakes, translated into nutrient data, were compared between the two groups and with the recommended values. RESULTS: Intake of folic acid in men with stroke and vitamin B12 in women with stroke was significantly lower than that in the patients without stroke (P < 0.05), but there was no significant difference between the two groups in the level of antioxidant consumption in women and men (P > 0.05). CONCLUSIONS: Our findings suggest that increased folic acid, vitamin B12, and vitamin E, C intake may be associated with decreased risk of stroke.
BACKGROUND: Stroke is a leading cause of preventable morbidity and mortality in the United States. Numerous studies have shown that dietary carbohydrates play an important role in stroke incident. Therefore, this study aimed to assess the association between dietary intake of carbohydrate and its types and stroke incidence among Iranian adults. METHODS: A case-control study was performed among 46 men (5618) and 23 women (527) admitted to the Al Zahra hospital with stroke and 60 healthy people were chosen in control group. Dietary intake was measured by food frequency questionnaire (FFQ) including 168 items. Food processor software (version 2) was used to analyze data. RESULTS: ANTHROPOMETRIC INDICES OF MALE AND FEMALE PATIENTS WERE (BMI: 297.5), (Waist: 11215) and (BMI: 25.53.5), (Waist: 925) respectively. Energy intake and carbohydrate consumption of patients in both genders was higher than the healthy subjects which was statistically significant among men (P < 0.05). Across different carbohydrate sources, refined carbohydrates consumption was higher among patients in both gender rather than the healthy subjects While, the healthy people had a higher whole grain consumption. CONCLUSIONS: High carbohydrate intake specially refined sources with high glycemic index (GI) and glycemic load (GL) is associated with increased risk of stroke. Hence, dietary intake requires improvement to provide protection from life threatening outcomes.
BACKGROUND: Stroke is one of the most common causes of life-threatening disabilities and death around the world. Mortality rate is going to be doubled by 2030 in the Middle East countries. Prevention is a cost-effective approach to decrease risk of stroke. The present study assessed the relationship between dairy intake and stroke risk. METHODS: This hospital-based case-control study was directed in a University hospital. The common food consumption of 129 men and women was assessed with food frequency questionnaire (FFQ). The relationship between fermented and non-fermented dairy intake and stroke were assessed between two patient groups. RESULTS: Total of dairy intake were lower in patients with stroke than control group (13.36 vs 19.61% in men and 11.14 vs 15.02% in women). Similar relationships were observed betweenfermented and non-fermented dairy intake and stroke in both genders. CONCLUSIONS: Lower dairyconsumption can increase stroke risk in men and women.
BACKGROUND: Stroke is a leading cause of death. Current therapeutic strategies have been unsuccessful. Several studies have reported benefits on reducing stroke risk and improving the poststroke associated functional declines in patients who ate foods rich in fruits and vegetables. Their potential protective effects may be due to their antioxidants, calcium, potassium, riboflavine, peridoxin, riboflavin contents. Folic acid, peridoxin, and riboflavin are all cofactors in hyperhomocysteinemia as a stroke risk factor.Studies suggest that oxidative stress plays important roles in pathogenesis of ischemic cerebral injury and higher intake of antioxidants has been associated with a lower stroke risk. The aim of this study was to examine if the dietary intake of vegetables and fruits in patients with stroke were comparatively worse than those in patients without stroke. METHODS: In this case control study, 93 stroke patients admitted to Alzahra hospital were matched for age and sex with 60 patients who were not affected with acute cerebrovascular diseases and did not have a history of stroke. Dietary intake was assessed with a validated food frequency questionnaire.Food intakes were compared between two groups and with recommended value. RESULTS: Mean daily intake of vegetable and fruits was more in male with stroke than male without stroke as well as calorie intake from vegetables and fruit was higher in male with stroke.Mean daily intake of vegetable and fruits were lower in women with stroke than women without stroke as well as calorie intake from vegetables and fruit was lower in women with stroke. CONCLUSIONS: Our findings suggest that increased vegetable and fruits intake may be associated with decreased risk of stroke.
BACKGROUND: Ginger rhizomes (rich in gingerols, shogaols, paradols and zingerone) have been used in Asia for the treatment of asthma, diabetes, and pain, and have shown potent anti-inflammatory attributes. Common spices such as Cinnamon (including cinnamic aldehyde and cinnamyl aldehydeis) are used in food and many studies have focused on its anti-inflammatory components. Intense exercise can result in an inflammatory response to cell damage and also muscle soreness. The efficacy of dietary ginger and cinnamon as anti-inflammatory agents and their effectiveness in reducing muscle soreness has been investigated in limited studies on humans. Therefore, we have studied the effects of dietary ginger and cinnamon on inflammation and muscle soreness in Iranian female taekwondo players. METHODS: Sixty healthy, trained women, aged 13-25 years, were enrolled in the six-week investigation and randomly categorized into three groups (cinnamon, ginger or placebo) and received 3 g of ginger, cinnamon or placebo powder each day, depending on the group they belonged to. The IL-6 level and Likert Scale of Muscle Soreness were evaluated at the beginning and the end of the study and compared among the groups. RESULTS: Forty-nine of the participants completed the six-week intervention. There were no significant changes in the IL-6 cinnamon and ginger group when compared with the placebo group, whereas, there was a significant fall in muscle soreness in the cinnamon group and placebo (P < 0.1) and ginger group and placebo (P < 0.01). CONCLUSIONS: Administration of ginger and cinnamon in athlete women for six weeks did not show any significant change in the IL-6 level, but showed a decrease in muscle soreness in the cinnamon and ginger groups.
BACKGROUND: The need for energy in strenuous exercises necessitates an increase in oxygen consumption and production of reactive oxygen species. It seems that supplementation of vitamins C and E reduces exercise-induced oxidative stress. Therefore, this study aims to investigate the effects of vitamin C and E supplementation on muscle damage and oxidative stress in female athletes. METHODS: The study was a four-week randomized, double-blind clinical trial, conducted on 64 trained female athletes recruited in the Isfahan sports club. They were randomly assigned to one of the following four groups: (a) vitamin C (250 mg/day), (b) vitamin E (400 IU), (c) vitamin C + vitamin E, and the control (placebo). Aspartate transaminase (AST), creatine kinase (CK), and lactate dehydrogenase (LDH) for assessing muscle damage, and malondialdehyde, were measured before and after the intervention. RESULTS: In the between-groups comparison, only creatine kinase significantly changed at the end of the period (P = 0.03). However, in the intergroup comparison creatine kinase was significantly decreased in group 1 (P = 0.002). As for Aspartate aminotransferase, no significant difference was spotted in any of the comparisons. Lactate dehydrogenase was significantly decreased in group 2 (P = 0.02). Finally, this study revealed a significant decrease in oxidative stress markers in groups 1, 3, and 4 (P < 0.05). CONCLUSIONS: It is induced from the results that vitamin C and E supplementation plays a role in reducing muscle damage markers of aerobic exercises.
BACKGROUND: Due to the special training conditions and lifestyle athletes require an antioxidant system that is more efficient than others. To keep this system optimal, many of them use antioxidant supplements. This study aimed to investigate the effects of vitamins C and E supplementation on muscle damage, performance, and body composition in athlete women. METHODS: The study was a 4-week randomized, double-blind clinical trial conducted on 64 trained female athletes recruited in Isfahan sports club. They were randomly assigned to one of the following four groups; A: vitamin C (250 mg/day), B: vitamin E (400 IU), C: vitamin C + vitamin E and control (placebo). Harvard Step Test was used to measure maximal oxygen consumption for performance, body composition, and damage marker (myoglobin) were measured before and after the intervention. RESULTS: Comparing the result of the test in performance of sport, there was no significant difference between groups in VO2 max. Also, vitamin supplements had no significant effect on subcutaneous fat between the groups, however, in the intergroup comparison, were significantly increased in group control (P = 0.03). But, there were no significant differences, change in myoglobin between the groups. There was a significant increase in group A (P = 0.04). CONCLUSIONS: Vitamins C and E supplementation had no significant effect on any of the studied parameters.
BACKGROUND: Ginger (rich in gingerols and shogaols) rhizomes have been widely used as dietary spices and to treat different diseases in Asia. Cinnamon (containing cinnamic aldehyde and cinnamyl aldehyde) is used as spices and as a pharmacological agent in ancient medicine. Intense exercise can result in oxidative damage to cellular compounds and also muscle soreness. Efficacy of dietary ginger and cinnamon as antioxidant agents and their effectiveness in exercise performance and reducing muscle soreness have been investigated in limited studies on humans. So we studied the effects of dietary ginger and cinnamon on oxidative stress and exercise performance and body composition in Iranian female taekwondo players. METHODS: Sixty healthy trained women, aged 13-25 years, were enrolled in the 6 week investigation and randomly categorized in three groups (cinnamon, ginger, or placebo) and received three grams of ginger, cinnamon, or placebo powder each day depending on the group they belonged. Human malondialdehyde (MDA) level, exercise performance, and body composition were evaluated in the beginning and at the end of the study and compared among the groups. RESULTS: Forty-nine of the participants completed the 6 weeks intervention. There was minor decrease in MDA in cinnamon and ginger group compared with the placebo group and significant increase in exercise performance in ginger group (P < 0.01), and considerable increase in skin fold in cinnamon groups (P < 0.01), whereas there were significant accretion in BMI for ginger group (P < 0.1) and cinnamon group (P < 0.05). No significant changes in MDA, EP, and BMI were observed between groups over time. But there were specific changes in skin fold between cinnamon and placebo group (P < 0.05) and cinnamon and ginger groups (P < 0.05). CONCLUSIONS: Six weeks administration of ginger and cinnamon in athlete women did not show any significant change in MDA level, body composition, and exercise performance as compared with the placebo group.
BACKGROUND: Ginger (Zingiber officinale Rosc.) belongs to the family Zingiberaceae. The health-promoting perspective of ginger is attributed to its rich phytochemistry. This study aimed to review the current evidence on ginger effects as an anti-inflammatory and anti-oxidative. METHODS: We searched MEDLINE for related publications using "ginger" and "anti-oxidative" and "ginger" and "anti-inflammatory" as keywords. This search had considered Papers that had been published between 2000 and 2010 without any filter. CONCLUSIONS: The anticancer potential of ginger is well documented and its functional ingredients like gingerols, shogaol, and paradols are the valuable ingredients which can prevent various cancers. This review concludes to favor ginger but some ambiguities necessitate further research before claiming its efficacy.
BACKGROUND: Quercetin is a health-enhancing antioxidant bioflavonoid (1-3). This flavonoid occurs in variety of natural fruits and vegetables such as apple, cranberry, onion, broccoli, and teas. Many studies have shown that quercetin has possible positive effects on exercise performance. The aim of this study is the evaluation of effects of quercetin supplementation on VO2max and exercise performance in female athletes. METHODS: This study was done on 26 young female swimmers. Participants were assigned in to groups and supplemented orally for 8 weeks with either Quercetin (Solaray(®), USA, Inc) or placebo (dextrose). Before and after intervention, athletes performed a continuous graded exercise test (GXT) on an electronically braked cycle ergometer (Lode, The Netherlands) to determine VO2max and time to exhaustion (TTE). RESULTS: Participants in the quercetin group consumed higher energy and protein and lower carbohydrates and fats. There was no significant differences in VO2max, TTE, lactate, and body fat between pre- and post-supplementation neither in the placebo group nor in the quercetin group. CONCLUSIONS: It is concluded that quercetin supplementation (1000 g/day) for 8 weeks in female athletes didn't show any significant association with exercise performance.
BACKGROUND: Young athletes have more nutritional needs than other adolescents because of physical activity and physical development. Optimal athletic performance results from a combination of factors including training, body composition, and nutrition. Despite the increased interest in nutrition and use of dietary supplements to enhance performance, some athletes might be consuming diets that are less than optimal. In wrestling it is common practice to optimize one's body composition and body weight prior to a competition season. This often includes a change in dietary intake or habits. METHODS: Twenty-eight wrestlers, between the ages of 17 and 25 years, participated in this study. Dietary intakes of micro and macro nutrients were collected by face-to-face interview, structured food frequency questionnaire (FFQ). Dietary intake of energy, carbohydrates, fats and proteins and micronutrients was evaluated. RESULTS: Mean intakes of energy, carbohydrates, proteins and fat were higher than recommended dietary allowances (RDA). The mean intakes of all vitamins and minerals were higher than the RDAs in these wrestlers, except for vitamin D, biotin, zinc, iodine, chrome and molybdenum. CONCLUSIONS: On the basis of our results, nutritional education should be given to these subjects and their families for promoting healthy eating habits.
BACKGROUND: After exercise, recovery is very essential in professional sport. Athletes use sport beverages to enhance endurance and physical performance. The purpose of this study was to examine the effects of Dough versus non-alcoholic beer and carbohydrate (CHO) fluid on performance, lipids profile, inflammatory biomarkers after Running-based Anaerobic Sprint Test (R.A.S.T) in Taekwondo players. METHODS: This study was conducted as repeated measures crossover design with 22 men Taekwondo player. Subjects completed standard protocol R.A.S.T so that immediately and 1 h posterior R.A.S.T protocol received number 1 beverage. Subjects spend 2 h recovery periods. Second and third sessions trial were similar to prior trial, separated by at least 4 days, instead of number 1 beverage, participants received number 2 and number 3 beverage. RESULTS: Data showed that average pre- and post-recovery in C-reactive protein (CRP) or Dough significantly decreased (P < 0.05), while for CHO drink and non-alcoholic beer, were not statistically significant. Moreover, the mean pre- and post-recovery in VO2 max for Dough and non-alcoholic beer significantly increased, but for other beverages, there was no significant difference (P > 0.05). About mean pre- and post-recovery in low density lipoprotein (LDL) and high density lipoprotein (HDL) there were no significant differences in all three beverages. Besides, amount of CRP was significant between three beverages (P < 0.05). There were no other within-subject differences for any of the other variables measured, including HDL, LDL, and VO2max. In addition, no significant different (P > 0.05) in dietary intake were observed between three treatment periods. CONCLUSIONS: Dough was effective in reducing LDL and reducing inflammatory biomarkers including CRP with little effect on performance in subjects.
BACKGROUND: Quercetin, which is considered as a health-promoting antioxidant, belongs to the broad flavonoids group. Numerous experimental studies have proved that quercetin and vitamin C provide anti-inflammatory and antioxidant properties. The aim of this study is to assess the effects of both quercetin and vitamin C on lipid profile and muscle damage in human subjects. METHODS: A randomized, placebo-controlled, double-blind clinical trial was carried out on 60 males for eight weeks. The subjects were randomly assigned to one of the four groups: 1) quercetin + vitamin C (500 mg/day quercetin + 200 mg/day vitamin C) 2) quercetin (500 mg/day quercetin + 200 mg/day placebo) 3) vitamin C (500 mg/day vitamin C + 200 mg/day placebo) and 4) placebo (500 mg/day placebo + 200 mg/day placebo). Blood samples, body weight and percent of body fat were measured before and after intervention. In addition, dietary intake was estimated using 24-h recall. RESULTS: No significant changes occurred in high-density lipoprotein levels between groups and in the four groups before and after supplementation. Low density lipoprotein values decreased significantly (P = 0.048) in the "Quercetin + Vit C" group but decrease was not considerable in other groups before and after intervention and among groups. Fat-soluble vitamins' intake was significantly high among 4 groups. CONCLUSIONS: Quercetin and vitamin C supplementation may not be beneficial in lipid profile improvement, although it may reduce induce muscle damage and body fat percent.
