Laser Doppler flowmetry evaluation of skin microvascular endothelial function in patients with metabolic syndrome

Girkantaitė, Živilė; Laučytė-Cibulskienė, Agnė; Ryliškytė, Ligita; Jucevičienė, Agnė; Badarienė, Jolita

doi:10.1016/j.mvr.2022.104373

Cited by 6 publications

(1 citation statement)

References 33 publications

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“…The ENDOTALLIUM Study has shown that consuming purple garlic oil for five weeks was associated with a significant decrease in the mean number of MetS components. In this regard, Girkantaite et al reported that the number of components of the MetS inversely correlates with skin microvascular endothelial function [ 50 ]. Thus, the enhanced microvascular function reported in the current study is consistent with the significant decrease in the number of MetS components.…”

Section: Discussionmentioning

confidence: 99%

Effect of Encapsulated Purple Garlic Oil on Microvascular Function and the Components of Metabolic Syndrome: A Randomized Placebo-Controlled Study—The ENDOTALLIUM Study

Bara-Ledesma,

Jimenez-Esteban,

Fabregate

et al. 2024

Nutrients

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Endothelial dysfunction (ED) is associated with progressive changes contributing to clinical complications related to macro- and microvascular diseases. Garlic (Allium sativum L.) and its organosulfur components have been related to beneficial cardiovascular effects and could improve endothelial function. The ENDOTALLIUM Study aimed to evaluate the effect of the regular consumption of encapsulated purple garlic oil on microvascular function, endothelial-related biomarkers, and the components of metabolic syndrome (MetS) in untreated subjects with cardiometabolic alterations. Fifty-two individuals with at least one MetS component were randomized (1:1) in a single-center, single-blind, placebo-controlled, parallel-group study. The participants received encapsulated purple garlic oil (n = 27) or placebo (n = 25) for five weeks. Skin microvascular peak flow during post-occlusive reactive hyperemia significantly increased in the purple garlic oil group compared to the placebo group (between-group difference [95%CI]: 15.4 [1.5 to 29.4] PU; p = 0.031). Likewise, hs-CRP levels decreased in the purple garlic group compared to the control group (−1.3 [−2.5 to −0.0] mg/L; p = 0.049). Furthermore, we observed a significant reduction in the mean number of MetS components in the purple garlic group after five weeks (1.7 ± 0.9 vs. 1.3 ± 1.1, p = 0.021). In summary, regular consumption of encapsulated purple garlic oil significantly improved microvascular function, subclinical inflammatory status, and the overall MetS profile in a population with cardiometabolic alterations.

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Section: Discussionmentioning

confidence: 99%