000088448 001__ 88448 000088448 005__ 20240111111737.0 000088448 0247_ $$2doi$$a10.1080/10408398.2019.1677554 000088448 0248_ $$2sideral$$a115062 000088448 037__ $$aART-2020-115062 000088448 041__ $$aeng 000088448 100__ $$0(orcid)0000-0002-9647-0108$$aLamiquiz-Moneo, Itziar 000088448 245__ $$aEffect of bergamot on lipid profile in humans: A systematic review 000088448 260__ $$c2020 000088448 5060_ $$aAccess copy available to the general public$$fUnrestricted 000088448 5203_ $$aDyslipidemia is a well-established modifiable cardiovascular risk. Although statins can reduce LDLc by 50-60%, less than 20% of patients with high risk of CVD achieve LDL targets. The aim of this systematic review is to evaluate the effect of the nutraceutical, bergamot (Citrus bergamia), on lipid parameters in humans. PubMed, Embase, Cochrane Library, and Google Scholar databases were searched for interventional and observational studies investigating the effect of bergamot on lipid profile in humans. This systematic review retrieved a total of 442 studies of which 12 articles fulfilled the eligibility criteria and were included in the qualitative synthesis. Based on data, 75% of studies showed a significant decrease in total cholesterol, triglycerides and LDLc. The decrease in total cholesterol varied from 12.3% to 31.3%, from 7.6% to 40.8% in LDLc and from 11.5% to 39.5% in triglycerides. Eight trials reported HDLc increase after intervention with bergamot. Overall, a dose-dependent and possible synergistic effect when administering with statins can be deducted from these trials. It is essential to point out that studies had heterogeneous designs and scientific quality of studies was quite limited. Promising findings reveal an alternative therapeutic option in dyslipidemia management with bergamot supplementation, especially in subjects with statins intolerance. 000088448 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/PI12-01321$$9info:eu-repo/grantAgreement/ES/MINECO/PI13-02507$$9info:eu-repo/grantAgreement/ES/MINECO/PI15-01983 000088448 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000088448 590__ $$a11.176$$b2020 000088448 591__ $$aNUTRITION & DIETETICS$$b3 / 87 = 0.034$$c2020$$dQ1$$eT1 000088448 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b4 / 143 = 0.028$$c2020$$dQ1$$eT1 000088448 592__ $$a2.029$$b2020 000088448 593__ $$aFood Science$$c2020$$dQ1 000088448 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1 000088448 593__ $$aIndustrial and Manufacturing Engineering$$c2020$$dQ1 000088448 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000088448 700__ $$aGiné-González, Jaume 000088448 700__ $$aAlisente, Sonsoles 000088448 700__ $$aBea, Ana M. 000088448 700__ $$0(orcid)0000-0002-1894-1621$$aPérez-Calahorra, Sofía$$uUniversidad de Zaragoza 000088448 700__ $$aMarco-Benedi, Victoria 000088448 700__ $$aBaila-Rueda, Lucía 000088448 700__ $$0(orcid)0000-0001-9142-0737$$aJarauta, Estíbaliz$$uUniversidad de Zaragoza 000088448 700__ $$aCenarro, Ana 000088448 700__ $$0(orcid)0000-0001-7043-0952$$aCiveira, Fernando$$uUniversidad de Zaragoza 000088448 700__ $$0(orcid)0000-0001-6650-8294$$aMateo-Gallego, Rocío$$uUniversidad de Zaragoza 000088448 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería 000088448 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina 000088448 773__ $$g60, 18 (2020), 3133-3143$$pCrit. rev. food sci. nutr.$$tCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION$$x1040-8398 000088448 8564_ $$s1691941$$uhttps://zaguan.unizar.es/record/88448/files/texto_completo.pdf$$yVersión publicada 000088448 8564_ $$s1275096$$uhttps://zaguan.unizar.es/record/88448/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000088448 909CO $$ooai:zaguan.unizar.es:88448$$particulos$$pdriver 000088448 951__ $$a2024-01-11-10:59:31 000088448 980__ $$aARTICLE