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

doi:10.1002/fsn3.3479

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 journal › Article › peer-review

9 Citations (SciVal)

Original language	English
Pages (from-to)	5199-5208
Number of pages	10
Journal	Food Science and Nutrition
Volume	11
Issue number	9
DOIs	https://doi.org/10.1002/fsn3.3479
Publication status	Published (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.

Funders	Funder number
Shiraz University of Medical Sciences, Shiraz, Iran	97‐01‐84‐19338

Keywords

appetite
diabetes
functional food
lipid profile
spirulina

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10.1002/fsn3.3479

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Rezaiyan, M., Sasani, N., Kazemi, A., Mohsenpour, M. A., Babajafari, S., Mazloomi, S. M., Clark, C. C. T., Hematyar, J., Ghaem Far, Z., Azadian, M., & Zareifard, A. (2023). The effect of spirulina sauce on glycemic index, lipid profile, and oxidative stress in type 2 diabetic patients: A randomized double-blind clinical trial. Food Science and Nutrition, 11(9), 5199-5208. https://doi.org/10.1002/fsn3.3479

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author = "Mojtaba Rezaiyan and Najmeh Sasani and Asma Kazemi and Mohsenpour, \{Mohammad Ali\} and Siavash Babajafari and Mazloomi, \{Seyed Mohammad\} and Clark, \{Cain C.T.\} and Javad Hematyar and Zohreh Ghaem Far and Mohsen Azadian and Alireza Zareifard",

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doi = "10.1002/fsn3.3479",

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Rezaiyan, M, Sasani, N, Kazemi, A, Mohsenpour, MA, Babajafari, S, Mazloomi, SM, Clark, CCT, Hematyar, J, Ghaem Far, Z, Azadian, M & Zareifard, A 2023, 'The effect of spirulina sauce on glycemic index, lipid profile, and oxidative stress in type 2 diabetic patients: A randomized double-blind clinical trial', Food Science and Nutrition, vol. 11, no. 9, pp. 5199-5208. https://doi.org/10.1002/fsn3.3479

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T1 - The effect of spirulina sauce on glycemic index, lipid profile, and oxidative stress in type 2 diabetic patients

T2 - A randomized double-blind clinical trial

AU - Rezaiyan, Mojtaba

AU - Sasani, Najmeh

AU - Kazemi, Asma

AU - Mohsenpour, Mohammad Ali

AU - Babajafari, Siavash

AU - Mazloomi, Seyed Mohammad

AU - Clark, Cain C.T.

AU - Hematyar, Javad

AU - Ghaem Far, Zohreh

AU - Azadian, Mohsen

AU - Zareifard, Alireza

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KW - functional food

KW - lipid profile

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DO - 10.1002/fsn3.3479

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VL - 11

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JF - Food Science and Nutrition

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

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