Use my Search Websuite to scan PubMed, PMCentral, Journal Hosts and Journal Archives, FullText.
Kick-your-searchterm to multiple Engines kick-your-query now !>
A dictionary by aggregated review articles of nephrology, medicine and the life sciences
Your one-stop-run pathway from word to the immediate pdf of peer-reviewed on-topic knowledge.
garesp_yesshow ga

http://scihub22266oqcxt.onion/10.4183/aeb.2017.431
suck pdf from google scholar
unlimited free pdf from europmc31149212    free
PDF from PMC    free
html from PMC    free
pmid31149212
Nephropedia Template TP

Twit Text FOAVip

Twit Text #

English Wikipedia


  • EFFECT OF PROBIOTIC FERMENTED MILK (KEFIR) ON SERUM LEVEL OF INSULIN AND HOMOCYSTEINE IN TYPE 2 DIABETES PATIENTS #MMPMID31149212
  • Alihosseini N; Moahboob SA; Farrin N; Mobasseri M; Taghizadeh A; Ostadrahimi AR
  • Acta Endocrinol (Buchar) 2017[Oct]; 13 (4): 431-436 PMID31149212garesp_yesshow ga
  • Background: Probiotic fermented milk is one of the most beneficial foods. The main purpose of this study was to investigate the effect of probiotic fermented milk on the serum level of insulin and homocysteine in the type 2 diabetes patients. Methods: This study was done in 60 patients with type 2 diabetes. The intervention group received 600 mL of probiotic fermented milk (kefir) daily and control group received 600 mL of conventional fermented milk daily for 8 weeks. Food intake, anthropometric indices, serum parameters were assessed at the beginning and at the end of the study. The statistical analysis was done by the use of SPSS software (Ver.13). Results: The mean of serum insulin level did not reduce significantly after the intervention in probiotic fermented milk group, and there was no significant difference between the two groups. The mean of HOMA-IR decreased significantly in probiotic fermented milk group after intervention and there was a significant difference between the two groups after intervention. The mean of quickie increased in probiotic fermented milk group, but this increase was not significant. Also, there was not significant difference between the two groups after intervention. The mean of homocysteine level decresead significantly in patients with probiotic fermented milk and conventional fermented milk consumption. Conclusions: By considering the effect of probiotic fermented milk on some risk factors of cardiovascular disease in diabetic patients, probiotic foods may be useful as an adjuvant therapy in diabetic patients.
  • ä


  • DeepDyve
  • Pubget Overpricing
  • garesp_yesshow ga

    431 4.13 2017