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    • Iranian Journal of Pharmaceutical Research
    • Volume 12, Issue 4
    • مشاهده مورد
    •   صفحهٔ اصلی
    • نشریات انگلیسی
    • Iranian Journal of Pharmaceutical Research
    • Volume 12, Issue 4
    • مشاهده مورد
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    Probiotic yogurt Affects Pro- and Anti-inflammatory Factors in Patients with Inflammatory Bowel Disease

    (ندگان)پدیدآور
    shadnoush, mahdiShaker Hosseini, RahebehMehrabi, YadollahDelpisheh, AliAlipoor, ElhamFaghfoori, ZeinabMohammadpour, NakisaZaringhalam Moghadam, Jalal
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    نوع مدرک
    Text
    Research article
    زبان مدرک
    English
    نمایش کامل رکورد
    چکیده
    Inflammatory bowel disease (IBD) is an irregular response of immune system accompanied with different inflammatory manifestations including alterations in cytokines. Probiotics are non-pathogenic organisms with probable effects in various conditions such as inflammation. The present study hypothesized whether oral intake of bifidobacterium and lactobacillus in form of probiotic yogurt may represent an immunomodulatory effect in IBD patients.     Overally, 210 patients in remission phase and 95 healthy people were recruited. Patients were randomly divided into two groups of either 250 grams of probiotic yogurt (PI) or 250 grams of plain yogurt (PC) daily for 8 weeks. The healthy control group (HG) also received probiotic yogurt as noted. The serum levels ofcytokines TNF-α, IL-6, IL-1β, IL-10 and CRP levels were measured at baseline and at termination time. A significant difference was observed between intervention groups of PI and PC with HG group (p
    کلید واژگان
    Inflammatory bowel disease
    probiotic, yogurt
    cytokine

    شماره نشریه
    4
    تاریخ نشر
    2013-11-01
    1392-08-10
    ناشر
    School of Pharmacy, Shahid Beheshti University of Medical Sciences
    سازمان پدید آورنده
    National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
    National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
    Department of Epidemiology, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
    Department of Clinical Epidemiology, Ilam University of Medical Sciences, Ilam, Iran.
    Department of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
    Students’ Research Committee, Faculty of Nutrition, Tabriz University of Medical Science, Tabriz, Iran.
    Department of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
    Department of Physiology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

    شاپا
    1735-0328
    1726-6890
    URI
    https://dx.doi.org/10.22037/ijpr.2013.1351
    http://ijpr.sbmu.ac.ir/article_1351.html
    https://iranjournals.nlai.ir/handle/123456789/313076

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