Shahrzad Shidfar to Apolipoproteins B
This is a "connection" page, showing publications Shahrzad Shidfar has written about Apolipoproteins B.
Connection Strength
0.703
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Shidfar F, Aghasi M, Vafa M, Heydari I, Hosseini S, Shidfar S. Effects of combination of zinc and vitamin A supplementation on serum fasting blood sugar, insulin, apoprotein B and apoprotein A-I in patients with type I diabetes. Int J Food Sci Nutr. 2010 Mar; 61(2):182-91.
Score: 0.339
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Khoshpey B, Djazayeri S, Amiri F, Malek M, Hosseini AF, Hosseini S, Shidfar S, Shidfar F. Effect of Royal Jelly Intake on Serum Glucose, Apolipoprotein A-I (ApoA-I), Apolipoprotein B (ApoB) and ApoB/ApoA-I Ratios in Patients with Type 2 Diabetes: A Randomized, Double-Blind Clinical Trial Study. Can J Diabetes. 2016 Aug; 40(4):324-8.
Score: 0.129
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Shidfar F, Amani S, Vafa M, Shekarriz R, Hosseini S, Shidfar S, Eshraghian M, Mousavi SN. Effects of Iron Supplementation With and Without Docosahexaenoic Acid on the Cardiovascular Disease Risk Based on Paraoxonase-1, hs-CRP, and ApoB/ApoA-I Ratio in Women with Iron Deficiency Anemia. Biol Trace Elem Res. 2016 Jan; 169(1):34-40.
Score: 0.122
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Ghafouri A, Jafari Karegar S, Hajiluian G, Hosseini S, Shidfar S, Kamalinejad M, Hosseini AF, Heydari I, Shidfar F. The effects of aqueous and ethanolic extracts of Rheum ribes on insulin-resistance and apolipoproteins in patients with type 2 diabetes mellitus: a randomized controlled trial. BMC Complement Med Ther. 2023 Feb 14; 23(1):46.
Score: 0.052
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Asadi A, Shidfar F, Safari M, Malek M, Hosseini AF, Rezazadeh S, Rajab A, Shidfar S, Hosseini S. Safety and efficacy of Melissa officinalis (lemon balm) on ApoA-I, Apo B, lipid ratio and ICAM-1 in type 2 diabetes patients: A randomized, double-blinded clinical trial. Complement Ther Med. 2018 Oct; 40:83-88.
Score: 0.038
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Shidfar F, Froghifar N, Vafa M, Rajab A, Hosseini S, Shidfar S, Gohari M. The effects of tomato consumption on serum glucose, apolipoprotein B, apolipoprotein A-I, homocysteine and blood pressure in type 2 diabetic patients. Int J Food Sci Nutr. 2011 May; 62(3):289-94.
Score: 0.022