Time filter

Source Type

Mohamedou M.M.O.,Lipoproteins and Atherosclerosis Research Laboratory | Tacha A.,Lipoproteins and Atherosclerosis Research Laboratory | Messal M.E.,Laboratory of Biochemistry | Kebbaj M.S.E.,Lipoproteins and Atherosclerosis Research Laboratory | And 2 more authors.
Mediterranean Journal of Nutrition and Metabolism | Year: 2012

To manage dyslipidemia using diet recommendations based on argan oil consumption, we were interested in studying, for the first time, the effect of argan oil consumption on plasma lipids in never-treated Moroccan dyslipidemic patients. Twenty-four dyslipidemic patients from the endocrinology department of University Hospital of Rabat (Morocco) were included in this interventional study. The study design consists to two diet periods. In the first diet period of 2 weeks, all patients consumed 20 g/day of butter in breakfast. In the second period of 3 weeks (nutritional intervention), all patients were randomized to two diet groups: one group of 15 patients in which the 20 g/day of butter was substituted by 25 ml/day of argan oil with toasted bread for breakfast. The second group of nine patients for whom, both argan oil and olive oil were removed from their diet while keeping the 20 g/day of butter for breakfast. During this period, all patients were placed under a lifestyle and diet recommended for the dyslipidemic patient as reported by the French Agency for Health Products Safety (AFSSAPS). Serum lipid [total cholesterol (total-chol), triglycerides, low density lipoprotein cholesterol (LDL-chol) and high density lipoprotein cholesterol (HDL-chol)] and anthropometric parameters were measured at the end of both periods. Both groups of patients have showed an improvement of lipid parameters in the end of the interventional period compared to the end of stabilization period by reducing total-chol and LDL-chol; and triglycerides and increasing HDL-chol. However, the change in atherogenic lipids was significantly different (P<0.04) in the consumers group of argan oil compared to the control group; 30 versus 14% for total-chol, 46 versus 24.5% for triglycerides, 24 versus 15% for LDL-chol, respectively. While the increase in HDL-chol in consumers group of argan oil was different but not significantly compared to the control group; 17 versus 14% (P = 0.1). We have demonstrated for the first time that consumption of argan oil improves the lipid status in never-treated patients with dyslipidemia and can therefore be recommended in nutritional prevention in the management of dyslipidemia. © Springer-Verlag 2011.

Ould Mohamedou M.M.,Lipoproteins and Atherosclerosis Research Laboratory | Zouirech K.,Lipoproteins and Atherosclerosis Research Laboratory | El Messal M.,Laboratory of Biochemistry | El Kebbaj M.S.,Lipoproteins and Atherosclerosis Research Laboratory | And 2 more authors.
International Journal of Endocrinology | Year: 2011

In this study, we investigate the effect of argan oil consumption on serum lipids, apolipoproteins (AI and B), CRP, and LDL susceptibility to oxidation in type 2 diabetic patients which are known to have a high level of cardiovascular risk due to lipid abnormalities and lipid peroxidation. For that, 86 type 2 diabetic patients with dyslipidemia were randomized to one group consuming 25mL/day of argan oil during 3 weeks and control group consuming 20g/day of butter in breakfast. After argan oil intervention, serum triglycerides decreased by 11.84, (P=0.001), total chol by 9.13, (P=0.01), and LDL-chol by 11.81, (P=0.02). However, HDL-chol and Apo AI increased (10.51, P=0.01 and 9.40, P=0.045, resp.). Susceptibility of LDL to lipid peroxidation was significantly reduced by increasing of 20.95, (P=0.038) in lag phase after argan oil consumption. In conclusion, we show for the first time that consumption of argan oil may have an antiatherogenic effect by improving lipids, and the susceptibility of LDL to oxidation in type 2 diabetes patients with dyslipidemia, and can therefore be recommended in the nutritional management of type 2 diabetes. Copyright © 2011 M. M. Ould Mohamedou et al.

Discover hidden collaborations