Antihypertensive and antihyperlipemic of spirulina (Arthrospira platensis) sauce on patients with hypertension: A randomized triple‐blind placebo‐controlled clinical trial

Abstract

Systemic arterial hypertension is an independent risk factor for coronary heart disease, stroke, heart failure, and chronic kidney diseases. Spirulina is microalgae with nutritious ingredients and has potential attenuating effects on chronic diseases including hypertension. Spirulina can be added to food products in order to develop functional foods. The aim of this study was to assess the effects of 8-week consumption of a salad dressing containing 2 g of spirulina platensis powder versus a placebo dressing on patients with hypertension. In this triple-blind randomized clinical trial, 48 patients with hypertension were enrolled to receive daily either spirulina-fortified dressing or placebo for 2 months. A total of 41 patients completed this study. We observed that the consumption of spirulina dressing significantly reduced systolic blood pressure (p = .02), diastolic blood pressure (p = .03), serum triglyceride (p = .01), total cholesterol, and low-density lipoprotein (LDL) levels, compared to nonsignificant changes in the placebo group. Significant changes in TAC and hs-CRP levels were observed in none of the groups. According to our findings, spirulinafortified dressing as a functional food can be used a supportive treatment for patients with hypertension along with standard antihypertensive drugs. However, further investigations are required for a more comprehensive conclusion.

Marine Microalgal Products with Activities against Age-Related Cardiovascular Diseases

“…Systolic blood pressure decreased significantly compared with placebo, with a higher reduction in the subjects with borderline hypertension than in the subjects with high-normal blood pressure [64]. A randomized triple-blind placebo-controlled clinical trial study conducted by Ghaem et al [65] in 2021 involved 41 patients with hypertension consuming a salad dressing containing 2 g of Spirulina platensis powder for two months. The results showed that the Spirulina dressing significantly decreased systolic blood pressure, diastolic blood pressure, serum triglyceride, total cholesterol, and low-density lipoprotein (LDL) levels in comparison to placebo controls [65].…”

“…A randomized triple-blind placebo-controlled clinical trial study conducted by Ghaem et al [65] in 2021 involved 41 patients with hypertension consuming a salad dressing containing 2 g of Spirulina platensis powder for two months. The results showed that the Spirulina dressing significantly decreased systolic blood pressure, diastolic blood pressure, serum triglyceride, total cholesterol, and low-density lipoprotein (LDL) levels in comparison to placebo controls [65]. Bioactive compounds and extracts from microalgae for CVDs are summarized in Table 1.…”

Beneficial Effects of Spirulina Supplementation in the Management of Cardiovascular Diseases

“…Recently, a randomized, triple-blind, placebo-controlled trial was conducted on 48 hypertensive patients to assess the effects of consuming a salad dressing enriched with 2 g/day of Spirulina powder over 8 weeks in patients with hypertension compared to the placebo group. The results showed that the oral consumption of Spirulina dressing had a significant impact on the reduction in systolic ( p = 0.02) and diastolic ( p = 0.01) blood pressure [ 39 ]. In a similar study conducted by Mickze et al [ 40 ], the authors confirmed the hypotensive effect of Spirulina further.…”

“…Other studies have examined the potential role of Spirulina -fortified dressing or sauce as a functional food. Far and colleagues [ 39 ] emphasized a significant reduction in triglycerides ( p < 0.01) in hypertensive patients when given salad dressing that contained 2 g of Spirulina powder [ 39 ], while the results from the study by Mazloomi et al [ 89 ] confirmed the potential benefits in NAFLD patients. The investigation suggests that sauce prepared with 2 g of Spirulina may improve NAFLD by reducing the grade of fatty liver and liver enzymes (ALT and AST) as well as TG reduction ( p = 0.03) and HDL-C ( p = 0.02) levels increase between baseline and the end of the treatment.…”