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BAC and reduction of bad cholesterol
By now, Americans are well aware of the need to lower cholesterol
levels in order to lower the risks of heart attacks and strokes,
the number one cause of death. Besides dietary improvements, the
search is underway to identify natural foods having a cholesterol
reducing effect, such as fish oil or oat bran.
BAC is one of these foods.
In a studies conducted by the Department of Internal Medicine of Tokai University in Japan, it was concluded that spirulina (as contained in BAC)
did lower serum cholesterol and was likely to have a favorable effect
on alleviating heart disease since the arterioscelosis index improved.
Thirty male employees with high cholesterol, mild hypertension,
and hyperlipidemia showed lower serum cholesterol,
triglyceride and LDL (undesirable fat) levels after eating spirulina
for eight weeks. These men did not change their diet, except adding spirulina.
Group A consumed 4.2 grams daily for eight weeks.
Total serum cholesterol dropped a significant 4.5% within four weeks
from 244 to 233. Group B consumed spirulina for four weeks,
then stopped. Serum cholesterol decreased but then returned
to the initial level. Researchers found triglyceride levels
decreased slightly and LDL cholesterol decreased a significant
6.1% within four weeks. The reduction of serum cholesterol
was even greater in those men with the highest cholesterol levels.
The study did not speculate on how it lowered cholesterol.
No adverse effects were noted.
1
In another study with rats, researchers attempted to find the compound in
spirulina that lowered serum cholesterol. They discovered
that the benefit may be amongst other, through its effect on metabolism of
lipoproteins. The oil soluble portion was found to suppress
cholesterol levels in the serum and liver of rats.
5
Researchers in West Germany had previously discovered cholesterol
reduction during a weight loss study with spirulina
2, while the Japanese
research showed lower cholesterol without weight loss, suggesting
that cholesterol reduction was not related to weight loss.
Spirulina had been chosen in this study because it had previously
been shown to lower serum cholesterol in rats.
3,4
References
- Nayaka, N. et al. Cholesterol lowering effect of spirulina. Tokai Univ, Japan. Nutrition Reports Int'l, June 1988, Vol 37, No. 6, 1329-1337. Nakaya, N. Effect of spirulina on reduction of serum cholesterol. Tokai Univ. Progress in Med. Nov. 1986, Vol 6, No. 11.
- Becker, E.W. et al. Clinical and biochemical evaluations of spirulina with regard to its application in the treatment of obesity. Inst. Chem. Pfanz. Nutrition Reports International, April 1986, Vol. 33, No. 4, p. 565.
- Devi, M.A. and Venkataraman, L.V. Hypocholesterolemic effect of blue-green algae spirulina platensis in albino rats. Nutrition Reports International, 1983, 28:519-530.
- Kato, T. and Takemoto, K. Effects of spirulina on hypercholesterolemia and fatty liver in rats. Saitama Med. College, Japan. Japan Nutr Foods Assoc. Jour. 1984, 37:321.
- Iwata, K. et al. Effects of spirulina on plasma lipoprotein lipase activity in rats. Journal Nutr. Sci. Vitaminol. 1990, 36:165-171.
