Cargando…

Probiotic Yogurt Fortified with Vitamin D Can Improve Glycemic Status in Non-Alcoholic Fatty Liver Disease Patients: a Randomized Clinical Trial

Non-alcoholic fatty liver disease (NAFLD) is a significant public health problem globally and the most notable chronic liver disease in Asian countries. Various dietary supplements have been assessed as potential methods to alleviate the metabolic damages related to NAFLD, but the results of these w...

Descripción completa

Detalles Bibliográficos
Autores principales:	Morvaridzadeh, Mojgan, Nachvak, Seyed Mostafa, Mohammadi, Reza, Moradi, Shima, Mostafai, Roghayeh, Pizarro, Ana Beatriz, Abdollahzad, Hadi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society of Clinical Nutrition 2021
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7850818/ https://www.ncbi.nlm.nih.gov/pubmed/33564651 http://dx.doi.org/10.7762/cnr.2021.10.1.36

Ejemplares similares

The effect of yogurt co‐fortified with probiotic and vitamin D on lipid profile, anthropometric indices and serum 25‐hydroxi vitamin D in obese adult: A Double‐Blind Randomized‐ Controlled Trial
por: Hajipoor, Shima, et al.
Publicado: (2020)

Dietary Diversity Score and Its Related Factors among Employees of Kermanshah University of Medical Sciences
por: Nachvak, Seyed Mostafa, et al.
Publicado: (2017)

Antihyperlipidemic and Antioxidative Properties of Pistacia atlantica subsp. kurdica in Streptozotocin-Induced Diabetic Mice
por: Hosseini, Seyran, et al.
Publicado: (2020)

Consumption of probiotic yogurt and vitamin D‐fortified yogurt increases fasting level of GLP‐1 in obese adults undergoing low‐calorie diet: A double‐blind randomized controlled trial
por: Hajipoor, Shima, et al.
Publicado: (2022)

Relationship Between the Consumption of Milk-Based Oils Including Butter and Kermanshah Ghee with Metabolic Syndrome: Ravansar Non-Communicable Disease Cohort Study
por: Ahmadi, Elham, et al.
Publicado: (2020)

Food groups intake in relation to stunting among exceptional children
por: Nachvak, Seyyed Mostafa, et al.
Publicado: (2020)

The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance
por: Masoumi, Seyed Jalil, et al.
Publicado: (2021)

Comparison of 3 Nutritional Questionnaires to Determine Energy Intake Accuracy in Iranian Adults
por: Moradi, Shima, et al.
Publicado: (2018)

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
por: Jovanović, Marina, et al.
Publicado: (2020)

The relationship of dietary total antioxidant capacity with sarcopenia and cardiometabolic biomarkers in type 2 diabetes patients
por: Baharirad, Nadya, et al.
Publicado: (2022)

Sensory Evaluation of Locally-grown Fruit Purees and Inulin Fibre on Probiotic Yogurt in Mwanza, Tanzania and the Microbial Analysis of Probiotic Yogurt Fortified with Moringa oleifera
por: Hekmat, Sharareh, et al.
Publicado: (2015)

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
por: Kaur Sidhu, Manwinder, et al.
Publicado: (2020)

Effect of Micronutrient and Probiotic Fortified Yogurt on Immune-Function of Anti-Retroviral Therapy Naive HIV Patients
por: Hummelen, Ruben, et al.
Publicado: (2011)

The Relationship Between the Dietary Inflammatory Index and Metabolic Syndrome in Ravansar Cohort Study
por: Abdollahzad, Hadi, et al.
Publicado: (2020)

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols
por: Theocharidou, Athina, et al.
Publicado: (2023)

Effects of ultrasonic processing on the quality properties of fortified yogurt
por: Sarker, Ayesha, et al.
Publicado: (2023)

Yogurt drink fortified with menaquinone-7 improves vitamin K status in a healthy population
por: Knapen, Marjo H. J., et al.
Publicado: (2015)

Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.
por: Abdelazez, Amro, et al.
Publicado: (2017)

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum
por: Maleki, Mohammad, et al.
Publicado: (2021)

Anthropometric Indices from Primary to High School in the West of Iran: Epidemiologic Trends
por: Sahargahi, Badrieh, et al.
Publicado: (2018)

Efficacy of low-fat milk and yogurt fortified with vitamin D(3) on systemic inflammation in adults with abdominal obesity
por: Sharifan, Payam, et al.
Publicado: (2022)

Effect of omega-3 fatty acids supplementation on cardio-metabolic and oxidative stress parameters in patients with chronic kidney disease: a systematic review and meta-analysis
por: Fazelian, Siavash, et al.
Publicado: (2021)

Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
por: Jung, Jieun, et al.
Publicado: (2016)

In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt
por: Helal, Ahmed, et al.
Publicado: (2022)

Nutritional status of under six years old children in Kalar city, Kurdistan Region, Iraq
por: Fateh, Hawal Lateef, et al.
Publicado: (2022)

New insights on atherosclerosis: A cross-talk between endocannabinoid systems with gut microbiota
por: Moludi, Jalal, et al.
Publicado: (2018)

Effects of Alpha-Lipoic Acid Supplementation on Cardiovascular Disease Risk Factors in β-Thalassemia Major Patients: A Clinical Trial Crossover Study
por: Jamshidi, Khadijeh, et al.
Publicado: (2020)

Pattern of Kebab Intake as a Potential Carcinogenic Risk Factor in Adults of Kermanshah, Iran: 2015
por: Nachvak, Seyyed Mostafa, et al.
Publicado: (2018)

Evaluation of Probiotic Survivability in Yogurt Exposed To Cold Chain Interruption
por: Ferdousi, Rohollah, et al.
Publicado: (2013)

Improved Physicochemical Properties of Yogurt Fortified with Fish Oil/γ-Oryzanol by Nanoemulsion Technology
por: Zhong, Jinfeng, et al.
Publicado: (2018)

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties
por: Hashim, Mahmood A., et al.
Publicado: (2021)

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage
por: Wang, Lin, et al.
Publicado: (2023)

The Association Between Dietary Acidity and Clinical Symptoms in Patients With Rheumatoid Arthritis
por: Amjadi, Arezoo, et al.
Publicado: (2022)

The Effect of Probiotic Yogurt on Constipation in Pregnant Women: A Randomized Controlled Clinical Trial
por: Mirghafourvand, Mojgan, et al.
Publicado: (2016)

Effects of Chromium Picolinate Supplementation on Cardiometabolic Biomarkers in Patients with Type 2 Diabetes Mellitus: a Randomized Clinical Trial
por: Talab, Aria Tavakoli, et al.
Publicado: (2020)

Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt
por: Murage, Margaret W., et al.
Publicado: (2021)

Nano-encapsulated Iron and Folic Acid-Fortified Functional Yogurt Enhance Anemia in Albino Rats
por: Darwish, Amira M. G., et al.
Publicado: (2021)

Yogurt fortified with omega‐3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties
por: Almasi, Khadijeh, et al.
Publicado: (2021)

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
por: Montemurro, Marco, et al.
Publicado: (2023)

Improving anti-hypertensive properties of plant-based alternatives to yogurt fortified with rice protein hydrolysate
por: Wongsa, Prinya, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_624ra2roh8tiba52aafd6pgnmr