Author/Authors :
Zare Javid، Ahmad نويسنده Nutrition and Metabolic Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran , , Forouzandeh، Fahimeh نويسنده Dept. of Nutrition, School of Paramedical Sciences, Arvand International Branch, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran Forouzandeh, Fahimeh , Babaei، Hossein نويسنده Drug Applied Research Center, School of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran Babaei, Hossein , Yousefi-manesh، Hojjatollah نويسنده Dept.of Periodontology, School of Dentistry, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran Yousefi-manesh, Hojjatollah , Haghighi-zadeh، Mohammad Hossein نويسنده School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran Haghighi-zadeh, Mohammad Hossein , Ravanbakhsh، Maryam نويسنده Department of Environmental Health Engineering, School of Public Health, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran , , Fayazi، Fakhrossadat نويسنده School of Paramedicine, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran Fayazi, Fakhrossadat
Abstract :
Background and Objectives: Periodontal disease is a chronic disorder with a high prevalence. There are few studies about the role of diet in prevention and treatment of periodontal disease. The aim of this study was to evaluate the effect of consumption of Chicory leaf extract in adjunct with non-surgical periodontal therapies on serum antioxidant and lipid status.
Materials and Methods: This study was a double-blind, randomized controlled clinical trial conducted on 40 patients in Sina Hospital of Ahvaz Jundishapur University of Medical Sciences (Iran) in 2014. The intervention (n=20) and control groups (n=20) were allocated using blocked randomization. The intervention group received 2 capsules (2 g) of Chicory leaf extract daily for 8 weeks. All subjects underwent non-surgical periodontal therapy during the intervention period. Anthropometric indices, 24-hour diet records, total antioxidant capacity, malate di-aldehyde (MDA), uric acid, total cholesterol, triglyceride (TG) and HDL-c was measured before and after intervention.
Results: The mean level of total antioxidant capacity (1.89 ± 0.49; 1.20 ± 0.25, respectively; P<0.001) and uric acid (7.15±1.98; 4.48±1.34, respectively; P<0.001) increased in the intervention group compared with the control group post intervention. The mean level of MDA decreased in the intervention group compared with the control group post-intervention (3.01±1.15; 3.97±1.19, respectively; P.d<0.001). Cholesterol difference was not significant pre- and post-intervention between the two groups (P=0.35). The mean level of serum triglyceride (TG) was significantly lower in the intervention group compared with the control group post intervention (149.50±97.88; 109.35±58.00, respectively; P.d<0.001). The mean level of HDL-c was also significantly lower in the intervention group compared with the control group post treatment (42.25±8.47; 39.80±8.94, respectively; P.d<0.001).
Conclusions: It seems that consumption of Chicory leaf in adjunct with non-surgical periodontal treatment has beneficial effect against periodontal disease.
Keywords: Periodontal disease, Chicory, Total antioxidant capacity, Inflammation, Lipid
