ABSTRACT：This study investigated blackberry (Persian mulberry) effects on apo A-I, apo B, high-sensitivity-C-reactive protein
(hs-CRP), and systolic blood pressure (SBP) and diastolic blood pressure (DBP) in dyslipidemic patients. Materials and Methods:
In this 8-week randomized clinical trial, 72 dyslipidemic patients were randomly divided into two groups: Intervention (300 mL/day
blackberry juice with pulp) and control group (usual diets). Before and after the intervention, fasting blood samples were taken from
both groups and serum concentration of lipoprotein, apo A-I and apo B, serum lipids (total cholesterol, low-density lipoprotein, highdensity lipoprotein [HDL], and triglyceride), hs-CRP were measured. Blood pressure before and after the study was measured with
a mercury manometer. Results: At week 8 in the intervention group, apo A-I and HDL increased significantly (P = 0.015, P = 0.001,
respectively), apo B and hs-CRP decreased significantly (P = 0.044, P = 0.04, respectively). Mean changes in apo A-I and HDL and
apo B/apo A-I ratio were significant between the groups (P = 0.005, P = 0.014, and P = 0.009, respectively). After 8 weeks, there was a
significant difference between hs-CRP mean values (P = 0.01) of the groups. At week 8, SBP decreased significantly (P = 0.005) in the
intervention group with no significant differences for SBP mean values between the groups. No significant changes were observed in
other lipid parameters and DBP in the intervention group and between the groups. Conclusion: Blackberry consumption may exert
beneficial effects on apolipoproteins, blood pressure, and inflammatory markers in individuals with lipid disorders.

KEY WORDS:Apolipoproteins, blackberry, blood pressure, high-sensitivity-C-reactive protein

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Effects of blackberry (Morus nigra L.)consumption on serum concentration of lipoproteins, apo A-I, apo B, and high-sensitivity-C-reactive protein and blood pressure in dyslipidemic patients

Sahar Keshtkar Aghababaee, Mohammadreza Vafa1, Farzad Shidfar2, Atefeh Tahavorgar, Mahmoodreza Gohari3,Davod Katebi4, Vida Mohammadi

Department of Clinical Nutrition, School of Nutritional Sciences and Diettetics, Tehran University of Medical Sciences, 1Department of Nutrition,School of Public Health, Endocrine Research Center (Firouzgar), Institute of Endocrinology and Metabolism, Iran University of MedicalSciences, 2Department of Nutrition, School of Public Health, Iran University of Medical Sciences, 3Department of Statistics, Iran University of Medical Sciences, 4School of Medicine, Qazvin University of Medical Sciences

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