Evaluation of the effects of nattokinase combined with red yeast supplementation on blood lipid profiles

Yi Wen Chien, Fang Hsuean Liao, Ming-Che Hsieh, Tsung Shann Jiang

Research output: Contribution to journalArticle

Abstract

In much medical and clinical research, strong fibrinolytic activity, anti-hypertension, and cancer and bone fracture prevention were demonstrated using the "natto bean". Red yeast (monascus purpureus) can inhibit enzymes that are involved in cholesterol biosynthesis. The aim of this study was to investigate the hypolipidemic action of nattokinase combined with red yeast in mildly hyperlipidemic patients. Fifty subjects were divided into 2 groups, and they received either a low or high dose. The duration of this experiment was 10 weeks, including 2 weeks of washout, 6 weeks of supplementation, and 2 weeks of washout. Fasting blood was collected before and after the 3 periods of the experiment. Total cholesterol declined by 9.7% in the low-dose group and by 6.5% in the high-dose group (p

Original languageEnglish
Pages (from-to)74-82
Number of pages9
JournalNutritional Sciences Journal
Volume32
Issue number3
Publication statusPublished - Sep 2007

Fingerprint

blood lipids
Yeasts
Monascus
Cholesterol
yeasts
Soy Foods
Lipids
Bone Neoplasms
Bone Fractures
dosage
Monascus purpureus
cholesterol
natto
Biomedical Research
Fasting
bone fractures
Hypertension
hypertension
fasting
beans

Keywords

  • Hypollipidemic action
  • Lipid profiles
  • Nattokinase
  • Red yeast

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Evaluation of the effects of nattokinase combined with red yeast supplementation on blood lipid profiles. / Chien, Yi Wen; Liao, Fang Hsuean; Hsieh, Ming-Che; Jiang, Tsung Shann.

In: Nutritional Sciences Journal, Vol. 32, No. 3, 09.2007, p. 74-82.

Research output: Contribution to journalArticle

Chien, Yi Wen ; Liao, Fang Hsuean ; Hsieh, Ming-Che ; Jiang, Tsung Shann. / Evaluation of the effects of nattokinase combined with red yeast supplementation on blood lipid profiles. In: Nutritional Sciences Journal. 2007 ; Vol. 32, No. 3. pp. 74-82.
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