OBJECTIVE: To observe the effect of Liandouqingmai recipe (Chinese herbal medicine compound preparation) on the quality of life (QOL) and inflammatory reaction of @entity1 with @entity301 ( @entity301 ). METHODS: A total of 101 @entity301 @entity1 were randomized into two groups: treatment group (n = 45) receiving standard treatment for @entity301 plus Liandouqingmai recipe, and control group (n = 56) receiving standard treatment only. The control group contained 16 normal healthy subjects. Changes in @entity1851 ( @entity1851 ), peripheral blood leucocytes (PBL), and @entity650 and @entity688 levels were measured. The @entity951 ( @entity951 ) was used to determine @entity1 QOL before and after treatment for 2 weeks. RESULTS: Before treatment, @entity951 scores [physical limitation (PL), @entity951 ( @entity951 ), @entity951 ( @entity951 ), @entity34 ( @entity34 ), and disease perception (DP)] were not statistically different between groups. After treatment, @entity951 and DP levels of controls were significantly increased compared with the other groups, while PL, @entity951 , @entity951 , @entity34 , and DP levels of the treatment group were significantly increased compared with controls. Treatment group @entity951 scores (PL, @entity951 , @entity951 , @entity34 , and DP) were significantly higher than for controls. @entity301 @entity1 @entity650 and @entity688 levels were significantly higher than controls. Before treatment, mean levels of @entity650 , hs- @entity1851 and PBL of the two groups were not statistically different. After treatment, mean levels of @entity650 , @entity688 , hs- @entity1851 and PBL of the two groups were significantly decreased compared with their before treatment values, and levels of @entity650 , hs- @entity1851 , and PBL of the treatment group were lower than controls. Although mean @entity688 levels of both groups decreased, there was no significant difference in between-group and in-roup comparisons before and after treatment. Mean levels of @entity650 and @entity688 in the normal group were lower than in @entity301 @entity1 . @entity951 scores of QOL were negatively associated with the inflammatory index ( @entity650 / @entity688 ), and there was a significant negative association of @entity688 with @entity951 (r = - 0.15, P < 0.05). CONCLUSION: Inflammatory reactions in @entity301 @entity1 are related to @entity951 status. Coadministration of @entity301 standard treatment and Liandouqingmai recipe increased @entity1 @entity951 scores by decreasing @entity650 , @entity688 , hs- @entity1851 , and PBL levels in @entity301 @entity1 , which might inhibit endothelial inflammation to improve @entity1 QOL.

Effect of liandouqingmai recipe on quality of life and inflammatory reactions of @entity1 with XXXX .

@entity1 :: ('9606', 'Species') :: ['patients', 'patient'] @entity650 :: ('3569', 'Gene') :: ['IL-6', 'interleukin (IL)-6'] @entity34 :: ('MESH:D016609', 'Disease') :: ['treatment satisfaction', 'TS'] @entity301 :: ('MESH:D003327', 'Disease') :: ['CHD', 'coronary heart disease'] @entity951 :: ('MESH:D000787', 'Disease') :: ['angina frequency', 'SAQ', 'Seattle Angina Questionnaire', 'angina stability', 'angina', 'AF', 'AS'] @entity688 :: ('3586', 'Gene') :: ['IL-10'] @entity1851 :: ('1401', 'Gene') :: ['CRP', 'hs-C-reactive protein']
@entity301 :: (MESH:D003327,Disease) :: ['coronary heart disease']
