Food & Function
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Accepted Manuscript
This article can be cited before page numbers have been issued, to do this please use: R. mahdavi, N. Namazi, M. alizadeh and S. farajnia, Food Funct., 2015, DOI: 10.1039/C5FO00316D.
This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains.
www.rsc.org/foodfunction
Page 1 of 27
Food & Function View Article Online
DOI: 10.1039/C5FO00316D
1
Effects of Nigella sativa oil with a low-calorie diet on cardiometabolic risk factors in obese women: a randomized controlled clinical trial
1
Nutrition Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz-
Iran 2
Nutrition Research Center, Student Research Committee, Tabriz University of Medical
Sciences, Tabriz- Iran 3
Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz-Iran
*Correspondence: Nutrition Research Center, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. Nazli Namazi; Email: [email protected] Phone: +984133352292
Food & Function Accepted Manuscript
Published on 15 May 2015. Downloaded by University of Aberdeen on 22/05/2015 09:13:59.
Reza Mahdavi1, Nazli Namazi2*, Mohammad Alizadeh1, Safar Farajnia3
Food & Function
Page 2 of 27 View Article Online
DOI: 10.1039/C5FO00316D
2
Abstract Obesity is typically associated with increased risk factors of cardiovascular diseases (CVDs).
effective in preventing CVDs. We aimed to determine the effects of Nigella Sativa (NS) oil with a low-calorie diet on cardiometabolic risk factors in obese women. In this double-blind randomized controlled clinical trial, 90 obese women were recruited. Participants were females aged 25-50 years old with body mass index (BMI) between 30-35 kg/m2. They were randomly assigned to receive a lowcalorie diet with 3 g/day (1 g before each meal) NS oil or placebo for 8 weeks. Anthropometric indices, dietary intake and biochemical parameters were measured at baseline and after the intervention. Eighty-four females completed the trial (intervention n=43, placebo n=41). Two groups were similar in the baseline characteristics. After the intervention, dietary intake was changed in both groups compared to the baseline, but the differences were not significant between the two groups. In the NS group, weight (-6.0 vs.-3.6%; p
View Article Online View Journal
Accepted Manuscript
This article can be cited before page numbers have been issued, to do this please use: R. mahdavi, N. Namazi, M. alizadeh and S. farajnia, Food Funct., 2015, DOI: 10.1039/C5FO00316D.
This is an Accepted Manuscript, which has been through the Royal Society of Chemistry peer review process and has been accepted for publication. Accepted Manuscripts are published online shortly after acceptance, before technical editing, formatting and proof reading. Using this free service, authors can make their results available to the community, in citable form, before we publish the edited article. We will replace this Accepted Manuscript with the edited and formatted Advance Article as soon as it is available. You can find more information about Accepted Manuscripts in the Information for Authors. Please note that technical editing may introduce minor changes to the text and/or graphics, which may alter content. The journal’s standard Terms & Conditions and the Ethical guidelines still apply. In no event shall the Royal Society of Chemistry be held responsible for any errors or omissions in this Accepted Manuscript or any consequences arising from the use of any information it contains.
www.rsc.org/foodfunction
Page 1 of 27
Food & Function View Article Online
DOI: 10.1039/C5FO00316D
1
Effects of Nigella sativa oil with a low-calorie diet on cardiometabolic risk factors in obese women: a randomized controlled clinical trial
1
Nutrition Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz-
Iran 2
Nutrition Research Center, Student Research Committee, Tabriz University of Medical
Sciences, Tabriz- Iran 3
Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz-Iran
*Correspondence: Nutrition Research Center, Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. Nazli Namazi; Email: [email protected] Phone: +984133352292
Food & Function Accepted Manuscript
Published on 15 May 2015. Downloaded by University of Aberdeen on 22/05/2015 09:13:59.
Reza Mahdavi1, Nazli Namazi2*, Mohammad Alizadeh1, Safar Farajnia3
Food & Function
Page 2 of 27 View Article Online
DOI: 10.1039/C5FO00316D
2
Abstract Obesity is typically associated with increased risk factors of cardiovascular diseases (CVDs).
effective in preventing CVDs. We aimed to determine the effects of Nigella Sativa (NS) oil with a low-calorie diet on cardiometabolic risk factors in obese women. In this double-blind randomized controlled clinical trial, 90 obese women were recruited. Participants were females aged 25-50 years old with body mass index (BMI) between 30-35 kg/m2. They were randomly assigned to receive a lowcalorie diet with 3 g/day (1 g before each meal) NS oil or placebo for 8 weeks. Anthropometric indices, dietary intake and biochemical parameters were measured at baseline and after the intervention. Eighty-four females completed the trial (intervention n=43, placebo n=41). Two groups were similar in the baseline characteristics. After the intervention, dietary intake was changed in both groups compared to the baseline, but the differences were not significant between the two groups. In the NS group, weight (-6.0 vs.-3.6%; p
