山楂不同炮制方法治疗高脂血症的临床观察

目的:探讨不同炮制方法的山楂饮片治疗高脂血症的临床效果。方法:将80例高脂血症患者随机分为生山楂组25例,炒山楂组28例,焦山楂组27例。三组均服药8周,观察三组治疗前后TC、TG、HDL-C、LDL-C各项指标的变化。结果:生山楂、炒山楂、焦山楂对高脂血症均有明显治疗作用,生山楂、炒山楂两组之间疗效无显著差异且优于焦山楂组。结论:炒山楂不影响山楂降脂功效,但不宜炒焦使用。

Clinical observation on treating hyperlipidemia by the hawthorn different concocted methods

Objective:To explore the clinical effect of hawthorn pieces of different concocted methods in treating hyperlipidemia. Methods:80 patients with hyperlipidemia were randomly divided into raw hawthorn group of 25 patients, fried hawthorn group, 28 patients, coke hawthorn group of 27 patients. The three groups were medication 8 weeks, observed the changes of indicators of TC, TG, HDL-C, and LDL-C in the three groups before and after treatment. Results:The three groups have a significant role in treating hyperlipidemia, between the raw hawthorn group and fried hawthorn group was no significant difference in efficacy, the efficacy of both groups was better than that of coke hawthorn group. Conclusion:Fried hawthorn does not affect the lipid-lowering efficacy of hawthorn, but should not fry coke use.