A Randomized Controlled Trial on <i>Pleurotus eryngii</i> Mushrooms with Antioxidant Compounds and Vitamin D<sub>2</sub> in Managing Metabolic Disorders
Stamatia-Angeliki Kleftaki,
Charalampia Amerikanou,
Aristea Gioxari,
Dimitra Z. Lantzouraki,
George Sotiroudis,
Konstantinos Tsiantas,
Thalia Tsiaka,
Dimitra Tagkouli,
Chara Tzavara,
Lefteris Lachouvaris,
Georgios I. Zervakis,
Nick Kalogeropoulos,
Panagiotis Zoumpoulakis,
Andriana C. Kaliora
Affiliations
Stamatia-Angeliki Kleftaki
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
Charalampia Amerikanou
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
Aristea Gioxari
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
Dimitra Z. Lantzouraki
Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
George Sotiroudis
Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
Konstantinos Tsiantas
Department of Food Science and Technology, University of West Attica, Ag. Spyridonos, 12243 Egaleo, Greece
Thalia Tsiaka
Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vas. Constantinou Ave., 11635 Athens, Greece
Dimitra Tagkouli
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
Chara Tzavara
Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Ave., 17676 Athens, Greece
This study examined the effects of a Pleurotus eryngii mushroom snack on metabolically unhealthy patients. After harvest, mushrooms were baked and subjected to UV-B irradiation to enhance vitamin D2 content. A randomized controlled trial was conducted for three months with two arms. Both groups received conventional nutritional counseling for metabolic disorders, while the intervention group had to consume the snack daily as well. We collected blood samples at the beginning and the end of the study to determine biochemical measurements and serum 25(OH)D2 and to evaluate inflammation and oxidative stress. One hundred patients consented and were randomized. Comparatively to the control group, snack consumption regulated glucose levels and reduced body weight, fat, waist and hip circumferences. In addition, 25(OH)D2 increased significantly in the intervention group. The levels of LDL and SGOT were lower only in the intervention group. Levels of IL-6 and ox-LDL decreased in the mushroom group, while the overall physical health increased. These findings suggest potential antidiabetic, antiobesity, anti-inflammatory and antioxidant health benefits of the snack to metabolically unhealthy individuals.
