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

研究成果: 雜誌貢獻文章

摘要

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

原文英語
頁(從 - 到)74-82
頁數9
期刊Nutritional Sciences Journal
32
發行號3
出版狀態已發佈 - 九月 2007

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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