标题：Composition of Functional Drinks Based on Cardamom Rhizomes ( Amomum cardamomum Willd.) and the Benefits as an Anti-inflammatory with an Improved Lipid Profile
摘要：Background and Objective: Various medications are available to treat inflammatory diseases, but these medications often have negative effects. This study was aimed at learning the composition of functional drinks based on cardamom rhizome (Fd-Carrhi) and the effect on the inflammatory and lipid profile of atherosclerotic women. Materials and Methods: The drink was made of 5 formulas with varying amounts of cardamom rhizome coupled with spices and boiled in water so that the liquid remained at 30-35%. A total of 55 untrained people tested the colours, flavours, aroma, spiciness, aftertaste and warm sensations, on a 5-point hedonic scale, ranging from extremely dislike to extremely like. Thirty atherosclerotic women, 40-65 years of age, hypertension, hypercholesterolaemia, hypertriglyceridemic and obese served as subjects and all took simvastatin. They were divided into 3 groups of 10 each: Group I was given Fd-Carrhi; Group II was given a placebo and group III was given only simvastatin for 2 months. Blood plasma was determined at the levels of IL-6, C-RP, total cholesterol (Tc), triglyceride (TG), LDL-c and HDL-c. Results: Fd-Carrhi was composed of 18% cardamom rhizomes, 9% wood secang, 3.6% cinnamon, 0.3% cloves, 3.6% flower mace, 45% ginger, 13.7% lemongrass, 2.6% low calorie sugar, 0.5% salt and 3.7% lime leaves. Compared to the placebo, Fd-Carrhi significantly reduced plasma IL-6, C-RP, total cholesterol and LDL-c and increased HDL-c, but no differences were observed in TG. Conclusion: Fd-Carrhi inhibits the development of atherosclerosis towards cardiovascular heart diseases.
