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Phytother Res. 2019 Sep;33(9):2244-2255. doi: 10.1002/ptr.6420. Epub 2019 Jul 2.

The effect of saffron on weight and lipid profile: A systematic review, meta-analysis, and dose-response of randomized clinical trials.

Author information

1
Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
2
Department of Psychology, University of Bologna, Bologna, Italy.
3
Nuffield Department of Orthopaedics, Rheumatology and Musculoskeletal Sciences, University of Oxford, Oxford, UK.
4
School of Life Sciences, Coventry University, Coventry, UK.
5
Cochrane Response, London, UK.
6
Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran.
7
Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
8
Nutrition and Endocrine Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Abstract

Plant derivatives such as carotenoids and phytosterols enrich foods have been shown to reduce plasma triglyceride (TG), low-density lipoprotein (LDL) cholesterol, and cholesterol concentrations. The aim of this systematic review and meta-analyses study was to investigate the effects of saffron on lipid profiles, reported in randomized controlled trials (RCTs). We performed a systematic electronic search in PubMed/MEDLINE, Cochrane, and SCOPUS to identify RCTs and screening of relevant articles references up to October 12, 2018. There were no language restrictions. We performed this systematic review and meta-analysis according to the Preferred Items for Reporting of Systematic Reviews and Meta-Analyses guidelines. We identified and analyzed 14 eligible studies in this meta-analysis. Our study found a significant reduction in cholesterol and TG following saffron intervention (weighted mean difference [WMD]: -6.36 mg/dl, 95% confidence interval, CI, [-10.58, -2.18] and WMD: -5.37 mg/dl, 95% CI [-10.25, -0.48], respectively). There was no significant effect on weight and LDL concentration. A meta-regression analysis showed that long-term saffron intervention can increase the high-density lipoprotein (HDL) levels. In conclusions, our study findings indicate some benefits of saffron on cholesterol, HDL, and TG compared with placebo. However, we recommend the conduct of adequately powered, high-quality RCTs with short- and long-term follow-up, evaluating relevant clinical outcomes to allow for making definitive recommendations.

KEYWORDS:

LDL; cholesterol; crocin; saffron; triglyceride; weight

PMID:
31264281
DOI:
10.1002/ptr.6420
[Indexed for MEDLINE]

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