The effect of spirulina sauce on glycemic index, lipid profile, and oxidative stress in type 2 diabetic patients: A randomized double-blind clinical trial

Mojtaba Rezaiyan, Najmeh Sasani, Asma Kazemi, Mohammad Ali Mohsenpour, Siavash Babajafari*, Seyed Mohammad Mazloomi, Cain C.T. Clark, Javad Hematyar, Zohreh Ghaem Far, Mohsen Azadian, Alireza Zareifard

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    1 Citation (SciVal)
    Original languageEnglish
    Pages (from-to)5199-5208
    Number of pages10
    JournalFood Science and Nutrition
    Volume11
    Issue number9
    DOIs
    Publication statusPublished (VoR) - Sept 2023

    Funding

    The present article was extracted from the thesis written by Mojtaba Rezaiyan. This work was financially supported by Shiraz University of Medical Sciences, Shiraz, Iran (no. 97‐01‐84‐19338). However, Shiraz University of Medical Sciences had no role in the design, analysis or writing of this article. We sincerely thank all the participants for their enthusiastic cooperation, in addition to a special thanks to the staff of Namkin Company for producing sauces.

    FundersFunder number
    Shiraz University of Medical Sciences, Shiraz, Iran97‐01‐84‐19338

      Keywords

      • appetite
      • diabetes
      • functional food
      • lipid profile
      • spirulina

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