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Os efeitos da levedura de arroz vermelho na dislipidemia: uma revisão sistemática
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| PPG_38882 | 377.4 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Objetivo: Determinar os efeitos da levedura de arroz vermelho em indivíduos com
dislipidemia.
Metodologia: A pesquisa foi realizada em cinco bases de dados computadorizadas,
CENTRAL, CINAHL, PubMed/MEDLINE, RCAAP e SPORTDiscus, utilizando a
combinação de palavras-chave (“dyslipidemia” OR “hyperlipidemia” OR
“hypercholesterolemia” OR “hyperlipoproteinemia” OR “cholesterol”) AND (“red
yeast rice” OR “Monascus purpureus”) de acordo com as guidelines da PRISMA. A
qualidade metodológica foi analisada através da escala de Jadad.
Resultados: Seis artigos cumpriram os critérios de elegibilidade e foram selecionados
para revisão. Os estudos incluídos representaram 508 participantes. A levedura de arroz
vermelho reduziu de forma significativa os valores de colesterol total, colesterol de
lipoproteínas de baixa densidade e colesterol não lipoproteínas de elevada densidade.
Relativamente a apolipoproteína A-I, apolipoproteína B, TGC e colesterol de
lipoproteínas de alta densidade os resultados são inconsistentes.
Conclusão: A evidência disponível sugere que a levedura de arroz vermelho pode ser
uma intervenção relevante em indivíduos com dislipidemia.
Objective: To determine the effects of red yeast rice in individuals with dyslipidemia. Methodology: The research was conducted in five computerized databases, CENTRAL, CINAHL, PubMed/MEDLINE, RCAAP and SPORTDiscus, using the keywords combination (“dyslipidemia” OR “hyperlipidemia” OR “hypercholesterolemia” OR “hyperlipoproteinemia” OR “cholesterol”) AND (“red yeast rice” OR “Monascus purpureus”) according to PRISMA guidelines. The methodological quality of the included studies was analyzed using the Jadad scale. Results: Six articles fulfilled the eligibility criteria and were selected for review. The included studies represented 508 participants. The red yeast rice significantly decreased the total cholesterol, low density lipoproteins cholesterol and non-high density lipoproteins cholesterol values. Relatively to apolipoprotein A-I, apolipoprotein B, triglycerides and high density lipoproteins cholesterol the results are controversial. Conclusion: The available evidence suggests that red yeast rice may be a relevant intervention for individuals with dyslipidemia.
Objective: To determine the effects of red yeast rice in individuals with dyslipidemia. Methodology: The research was conducted in five computerized databases, CENTRAL, CINAHL, PubMed/MEDLINE, RCAAP and SPORTDiscus, using the keywords combination (“dyslipidemia” OR “hyperlipidemia” OR “hypercholesterolemia” OR “hyperlipoproteinemia” OR “cholesterol”) AND (“red yeast rice” OR “Monascus purpureus”) according to PRISMA guidelines. The methodological quality of the included studies was analyzed using the Jadad scale. Results: Six articles fulfilled the eligibility criteria and were selected for review. The included studies represented 508 participants. The red yeast rice significantly decreased the total cholesterol, low density lipoproteins cholesterol and non-high density lipoproteins cholesterol values. Relatively to apolipoprotein A-I, apolipoprotein B, triglycerides and high density lipoproteins cholesterol the results are controversial. Conclusion: The available evidence suggests that red yeast rice may be a relevant intervention for individuals with dyslipidemia.
Description
Keywords
Levedura de arroz vermelho Monascus purpureus Dislipidemia Estudos randomizados controlados Red yeast rice Monascus purpureus Dyslipidemia Randomized controlled trials