The effect of Spirulina sauce, as a functional food, on cardiometabolic risk factors, oxidative stress biomarkers, glycemic profile, and liver enzymes in nonalcoholic fatty liver disease patients: A randomized double-blinded clinical trial

Seyed Mohammad Mazloomi, Mohammad Samadi, Hajar Davarpanah, Siavash Babajafari, Cain C.T. Clark, Zohreh Ghaemfar, Mojtaba Rezaiyan, Abdolhamid Mosallanezhad, Maryam Shafiee, Hosein Rostami*

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    11 Citations (SciVal)
    Original languageEnglish
    Pages (from-to)317-328
    Number of pages12
    JournalFood Science and Nutrition
    Volume10
    Issue number2
    DOIs
    Publication statusPublished (VoR) - Feb 2022

    Funding

    The authors thank the cooperation of the participating patients. The present manuscript was financially supported by Baqiyatallah University of Medical Sciences, Tehran, Iran, with grant number: 98000190. The author proclaimed that they have no other related financial interest.

    FundersFunder number
    Baqiyatallah University of Medical Sciences98000190

      Keywords

      • fatty liver grade
      • glycemic profile
      • inflammation
      • nonalcoholic fatty liver disease
      • Spirulina

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